The Italian Stallion -The underdog (Gloves are off like RockyVIIIIIIIIIIII..... when he brawls with that no name dude at the end in the alley)
Ingredients list
King Arthur unbleached flour
House-Autry yellow corn mean
Fresh Market tomato sauce
Dry active yeast
Morton's sea salt
Fresh Market roasted garlic cloves
Fresh Market marinated yellow sweet peppers
Fresh Market hand spun Mozzarella
Fresh Market aged Parmesan
Red Wax Gouda
Soft Goat Cheese (chevre)
Arugula
Shallots
Clove of garlic
One organic lemon
Hormel Center Cut Bacon
Pancetta (Italian bacon)
(not pictured) Home made Ghost Dragon olive oil.
Baker's Peppers fresh Jamaican Scotch Bonnets, Australian Lantern Hybrids Red and Billy Boy Douglah Red pods (Thanks BP
Process (It's scientific and chit....) 
I started with the dough: unbleached flour, active dry yeast, 1TBS strained left over sauteed bacon grease and a pinch of sea salt. Mixed, kneaded and put aside to rise for 2 hrs.
Next is the sauce. I put the 15oz tomato sauce, sauteed shallots, roasted garlic and peppers in the processor and pulse until mixed to my liking. Then I a few splashes of fresh squeezed lemon juice. Pulse a few more times for good measure. I bring it to a boil, add the basil, oregano and pinch of salt and bring it to a simmer for 10 minutes. Then put to the side.
I now prep everything else. I shred the mozza and gouda, zest the lemon, rinse chop and toss the arugula with some of my Ghost Dragon olive oil and put it all to the side. The yellow sweet peppers are now sliced into around 1/4 thick strips. The pancetta is fried to a nice crunchy crisp. I've punched down my dough and spread myself a 17in round pie crust.
Now to add the ingredients. The goat cheese is spread around the outer rim of the crust, bacon is laid on top and covered in arugula. I fold the outer layer in to seal the stuffed crust in and then spread on some sauce and top with the crispy pancetta.
One more thing before it goes in the oven at 500/15mins is bast the stuffed crust with the pancetta grease for a nice golden brown finish. At 15 mins I take the pie out (the crust has crisped up well) add some more sauce, sprinkle a thin layer of three cheese mix and lay on the Billy Boy Douglah Reds. Another layer of three cheese mix over top for separation and then lay down the sliced yellow sweet peppers. One more delicious layer of cheese over top to finish and back into the oven it goes for it's remaining 10mins.
Once the pizza is done and golden brown. I remove it from the oven and garnish with a little more oregano and a dash of lemon zest here and there to add a little tang to bring out the full flavor of the pizza. (It really pulled the whole thing together and complimented the soft creaminess of the fresh mozza)
I cut the pie and had a nice bowl of sauce to the side to dip the stuffed crust in at the end. What an amazing pizza. Every flavor stood out on it's own. The thin crust was so good with the perfect crunch and not a touch over done. Leaving me to a nice stuffed crust that made the end just as good as the beginning.
(Sorry for the low grade pics. My point and shoot broke a week ago, so I had to deal with my phone cam)
.......high hydration and smoking oven = success!....
