INGREDIENTS
1/4 lb
Pancetta
1 lb
Brussels sprouts
1
White onion, large
2 1/2 cups
All-purpose flour
1 tsp
Kosher salt
1
Pepper, Freshly ground
1
Salt
1 tsp
Sugar
1
envelope Yeast, instant dry
1
Lemon wedges and asian chile oil
9 tbsp
Olive oil, extra-virgin
5 oz
Parmigiano-reggiano cheese
1 cup
Water