First of all you will need a pizza stone to cook your pie (aka pizza). Next, you will need a mixer, some patience and a large counter.

Brady's breakfast pizza dough

This dough is something I have been adjusting for the last couple of years. It is adapted to home cooking and for breakfast pizzas. You can bake this crust for long periods of time which allows your eggs to fully cook (that is if it isn't a sunny-side pizza). This recipe makes enough for three large pizzas. You can store the unused dough, tightly wrapped, in the fridge for up to two days.

Ingredients:

2 packs of yeast

1 cup warm water (105 to 115 degrees)

3 cups all purpose flour (you can use a high gluten flour for the best results but since it isn't stocked in most homes this recipe uses all-purpose flour)

2 tablespoons olive oil

1 tablespoon Crisco or Lard

1 tablespoon salt

In your mixing bowl mix together the yeast and warm water. Let this sit for five to 10 minutes to allow the yeast to activate (make sure your water is the proper temperature. Cooler water will not activate the yeast, and water that is too hot will kill the yeast, resulting in dough that does not rise). Pour in the salt and oils. Mix thoroughly. On low speed, mix in the flour. The dough should not be sticky. It should just pull itself off the walls of the mixer. If you need more flour, add a tablespoon at a time until the dough is the proper consistency. Kneed or mix until the dough is elastic (three to five minutes in the mixer, five to 10 by hand). Cover your dough in a greased bowl and let rise in a warm place for 20 minutes. Punch down after 20 minutes and refrigerate for two hours or up to 48 hours. The dough is finished at this point. Divide into three equal pieces and roll out or stretch by hand (using a rolling pin is much easier).

Breakfast pizza sauce

1 cup mayonnaise

2 tablespoons Frank's Red Hot sauce

Pinch of salt

1 teaspoon paprika

1 teaspoon minced garlic

Combine all ingredients in a bowl and mix thoroughly.

The pizza featured today is what I think of as a classic breakfast pizza.

Easy like sunday morning

Preheat your oven and pizza stone to 500 degrees. When the oven has reached temperature, pull the stone from the oven and place your stretched dough on the stone. Build your pizza on the stone. Spread a thin layer of the sauce on the dough, top with cooked crumbled bacon or sausage and your choice of cheese (havarti, pepper jack or cheddar are my favorites). After you have assembled the pizza, crack fresh eggs on the top, season with fresh cracked pepper and bake until the crust is crispy and browned on the edges.

Enjoy, Juneau!

• Brady Deal can be contacted at Deal.Brady@sea.sysco.com.