Cost Breakdown

Critical Success Points

• • Let the dough double during the first rise.
• • Do not add too much flour when shaping to keep the dough moist.
• • Do not let the cream run off excessively, otherwise the pizza becomes soggy.
• • Cook at very high temperature (250 °C) to achieve a well‑risen crust.

Safety Warnings

• • Handle the very hot oven (250 °C) with protective gloves.
• • Watch out for hot oil splatters when cooking the lardons.
• • Cook the lardons thoroughly to eliminate any bacterial risk.