Preheat the oven to 500 degrees F.
Sprinkle the grated mozzarella evenly over the pizza base, then drizzle the creme fraiche over the top. Add the elbow macaroni, again sprinkled evenly on top. Add the Chicago-style hot dogs as an optional extra, or other toppings according to taste. Cook in the oven until the pizza base has cooked through and the cheese has melted, about 8 minutes.
Remove from the oven and sprinkle lightly with the Cheddar. Pop back into the oven for another couple of minutes for the cheese topping to melt.
In a large mixing bowl, dissolve the sugar in the warm water, and then add the yeast. When the mixtures starts to foam on top, after about 3 minutes, add the flour, olive oil and salt. Knead for 5 minutes until the dough is smooth and shiny. Add more flour if necessary to get the right consistency. Place the dough in a large, lightly-oiled bowl, cover with cling film and set aside to rise, 1 to 2 hours. When the dough has doubled in size, remove from the bowl and knead again. Divide into 4 equal dough balls and allow to rest before shaping into thin 12-inch round pizza bases. Makes four 12-inch pizzas.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Nick Strachan, Ian's Pizza, Madison, Wisconsin