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Cut the pork belly into bite-size rectangles, approximately ¼ inch by 1 inch, until you have 1 cup. (Store the leftover belly, wrapped in plastic wrap, in the refrigerator for another use.)

Generously dust the surface of a pizza peel (a flat wooden or metal shovel with a long handle) with bread flour. Lightly flour a work surface.

FOR THE PIZZA:

Kosher salt

1 cup fresh corn kernels

Bread flour, for dusting

1 recipe pizza dough, shaped into 2 balls and refrigerated at least overnight

1 ½ cups Chuck’s barbecue sauce

1 ½ cups grated low-moisture mozzarella

½ cup grated Parmesan

2 whole scallions, trimmed and thinly sliced

Freshly ground black pepper

Working with one ball of pizza dough, dip your hands and the dough in the bread flour to make them less sticky, and pat the dough down into a disk shape with the tips of your fingers. Once the disk is large enough, drape the dough over your fists and carefully start stretching and expanding the dough from underneath to form a round that is 10 to 12 inches in diameter. (If you’re feeling lucky, try tossing the dough over your head in a circular motion to stretch the dough.)

Place the dough on the prepared peel and spread ¾ cup of the barbecue sauce evenly over the surface of the dough, leaving a ½-inch border uncovered. Sprinkle the pizza with half of the mozzarella, Parmesan, pork belly pieces, corn, and scallions. Season the pizza to taste with salt and pepper.

Before you put the pizza in the oven, do the “stick test”: shake the peel slightly to make sure the pizza is not sticking (if it is, carefully lift the section that is sticking and sprinkle a bit more flour underneath). Then slide the pizza directly onto the baking stone and bake it for 8 to 12 minutes, checking on it after 5 minutes and rotating it if necessary to ensure that it’s baking evenly. When the crust is golden and the cheese is bubbly, use the peel to remove the pizza and transfer it to a cutting board. Let it cool for 2 minutes. Then slice and serve immediately.

Prepare your second pizza the same way.

Photographs by Sara Remington

Photographs by Sara Remington

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Baked Beans

Phil grew up on traditional baked beans from a can, but this is a fresher, cleaner version that makes a great accompaniment for pork. At the Bakery, we combine navy beans, red beans, and cranberry beans. Since the beans differ in size and density, they must be cooked separately—which means three pots of beans simmering away at the same time. Feel free to do the same if you’d like, but to simplify this recipe, we decided to stick to one type of bean.

* * *

INGREDIENTS

1 pound dried navy, red, or cranberry beans

1 small onion, halved

1 small carrot

1 celery stalk

1 bay leaf

2 garlic cloves

1 quart chicken stock

3 ounces (about 3 slices) bacon, diced

3 tablespoons whole-grain mustard

3 tablespoons light or dark brown sugar

1 teaspoon freshly ground coffee beans

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

2 tablespoons minced flat-leaf parsley

1 tablespoon minced fresh oregano

1 tablespoon fresh thyme leaves

Serves 6 to 8

Put the beans in a large bowl, add water to cover, and let them soak at room temperature overnight. (Add plenty of water. Dry beans can absorb great amounts of liquid.)

The next day, drain the beans, transfer them to a medium pot, and add the onion, carrot, celery, bay leaf, garlic, chicken stock, and bacon. Bring to a boil. Then reduce the heat and simmer until the beans are tender but not mushy (they’ll cook further when you bake them), 30 to 45 minutes. (As the beans cook, skim off any foam that forms.)

Strain the beans, reserving the cooking liquid (you’ll use it for the sauce). Discard the onion, carrot, celery, and bay leaf, and set the beans aside.

Adjust the oven rack to the middle position and preheat the oven to 350°F.

Combine the mustard, brown sugar, ground coffee, pepper, and salt in a bowl and stir in the reserved cooking liquid. Combine the sauce and the beans in a