Baking Steel

2-4 People
Prep time:
Cook time:
1 Rating

“Put an egg on it” has become something of a culinary cliche. But cliches exist for a reason, and I am telling you, putting an egg on your pizza is worth your time and anyone else’s you want to share pizza with.


  • 1 ball 72 hour pizza dough, or your favorite dough
  • 1 or 2 sous vide or poached eggs
  • 100 grams (3 ounces) fresh mozzarella
  • 3 or 4 slices bacon, uncooked
  • 15 grams (1 tbsp) chopped parsley
  • Fine sea salt and pepper, to taste


  1. Preheat the Baking Steel in your oven at 500 F for 1 hour.
  2. Stretch your dough into a 12 inch circle (oblong or oval is fine). Lightly flour your peel and place the dough on top.
  3. Set the oven to BROIL.
  4. Evenly distribute the fresh mozzarella and bacon across the top of the pizza, leaving about 1 inch around the perimeter for the crust.
  5. Use a generously floured pizza peel to launch your pizza onto the Baking Steel and bake under the broiler for 2 minutes.
  6. After 2 minutes, open the oven and use your pizza peel to give the pizza a 180-degree turn. Turn off the broil setting but keep the oven at its highest temperature, and continue cooking for another 1-2 minutes, or until the bacon is cooked and the cheese has attained your desired brownness.
  7. Use your pizza peel to remove the pie from the oven. Crack your sous vide eggs into a bowl and drain any excess liquid with a fine mesh strainer. Place the eggs on top of your pizza and season with sea salt and pepper to taste. Sprinkle chopped parsley over the whole thing. Slice and serve.