out rounds between pieces of parchment paper so they don’t stick to each other Then go back to the first disk and continue to roll out to a thin circle, and continue with the remaining rounds UNDERSTANDING INGREDIENTS Shop around for a good, thick crème frche Some separate more than others during the baking process We use the egg and flour as a binder to prevent that separation I like to use yellow onions, which I cut in small strips about inch wide ì ắ inch long Use thick-cut, allnatural, smoked, centercut bacon with no preservatives INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT CRUST Water | 325 grams | 1⅓ cups plus 1 tablespoon Yeast | 7.5 grams | 2 teaspoons All-purpose flour | 500 grams | 3⅞ cups Sea salt | 11 grams | 1½ teaspoons Canola oil | 25 grams | 2 tablespoons TOPPING Crốme fraợche | 385 grams | 1ắ cups All-purpose flour | 25 grams | 2 tablespoons plus 2 teaspoons Egg yolks | 25 grams | 2 tablespoons plus ... INGREDIENTS Shop around for a good, thick crème frche Some separate more than others during the baking process We use the egg and flour as a binder to prevent that separation I like to use yellow