Method
1. Pre-heat oven - 220°C
2. Put pizza stone in the oven. Hotter the stone, the better
3. Add dried yeast, golden caster sugar, pink Himalayan salt flakes, water and extra virgin olive oil to the TM bowl
4. Warm - 2 min, 37°C, speed 2
5. Then add bread flour
6. Mix - 2 min, dough
7. Transfer content of TM bowl to work surface
8. Roll into a tight ball
9. Let rise - 30 min
10. Split dough into 4 equal sized balls
11. Cover and rest for 10 minutes
12. Roll out each into a circle
13. Add parmesan and mozzarella cheese to the TM bowl
14. Chop with MC on - 10 sec, speed 10
15. To make a cheesy stuffed crust, sprinkle grated cheese in a circle, 2 cm from the edge of pizza
16. Roll dough over to cover the cheese and pinch dough to seal it
17. Spread marinara sauce over the base
18. Top with bacon
19. Bake on hot stone - 7-10 min, 220°C
20. Top each pizza with a fried egg, a drizzle of Hollandaise and a sprinkle of chives
21. Serve