Okay, let’s be honest. Some nights, you just need pizza. Not the floppy, lukewarm kind that shows up in a cardboard box, but a real, honest-to-goodness pizza that makes you close your eyes for a second.
This is that pizza. I’m going to show you how to make a smoky, cheesy, bacon-loaded barbecue pizza that will ruin delivery for you forever. It sounds fancy, but I promise it’s easier than you think, and it’s a total game-changer for your Friday nights.
Why This Pizza Just Works
Forget everything you think you know about complicated pizza recipes. This one is all about simple, big flavors that come together in the best way possible. The smoky barbecue sauce, the salty bacon, the sweet red onion, and all that melted cheese… it’s just perfect.
We’re going to walk through it step-by-step, so don’t worry if you’ve never made a pizza from scratch before. By the end of this, you’ll feel like a pro.
What You’ll Need
Gathering your stuff first is half the battle. It makes everything else go so much smoother. Don’t just eyeball it; getting the amounts right is pretty important, especially for the dough.
For the Pizza Dough (Or a Shortcut!)
I love making my own dough, and it’s not as scary as it seems. But listen, if you’re short on time, a good quality store-bought dough ball works great. No shame in that game. I’ve done it plenty of times.
| Ingredient | Amount |
|---|---|
| Warm Water (105-110°F) | 1 cup |
| Active Dry Yeast | 2¼ teaspoons |
| Granulated Sugar | 1 teaspoon |
| All-Purpose Flour | 2½ cups |
| Olive Oil | 2 tablespoons |
| Salt | 1 teaspoon |
For the Toppings
This is where the magic happens. I have my favorite brands, but you can use what you like. Just try to get good quality stuff, it makes a difference.
| Ingredient | Amount |
|---|---|
| Thick-Cut Bacon | 8 slices |
| Your Favorite BBQ Sauce | ¾ cup |
| Shredded Mozzarella | 1½ cups |
| Smoked Gouda, shredded | ½ cup |
| Red Onion, thinly sliced | ½ medium |
| Fresh Cilantro, chopped | ¼ cup (optional) |
| Cornmeal | 1 tablespoon |
The Tools for the Job
You don’t need a bunch of fancy equipment. A few basic kitchen items will get you there. A pizza stone is awesome if you have one, but a regular old baking sheet will work just fine.
| Tool | Purpose |
|---|---|
| Large Mixing Bowl | For the dough |
| Stand Mixer (optional) | Makes kneading easier |
| Skillet | For cooking the bacon |
| Pizza Stone or Baking Sheet | For baking the pizza |
| Rolling Pin | Shaping the dough |
| Pizza Cutter or Knife | Slicing it up |
Step-by-Step: Let’s Make Some Pizza
Alright, take a deep breath. We’re going to go through this one step at a time. Just follow along, and you’ll be fine.
Part 1: Making the Dough (If you’re doing it from scratch)
Step 1: First, wake up your yeast. Pour the warm water into a small bowl, then sprinkle the sugar and yeast on top. Give it a gentle stir and let it sit for about 5-10 minutes. It should get foamy or bubbly. (If it doesn’t, your yeast might be old, and you’ll need to start over with new yeast).
Step 2: In a big bowl (or your stand mixer bowl), mix the flour and salt together. Pour in the foamy yeast mixture and the olive oil.
Step 3: Mix it all together until a shaggy dough forms. If you’re using a mixer, use the dough hook and let it knead on low speed for about 5-7 minutes. If you’re doing it by hand, dump the dough onto a lightly floured counter and knead for 8-10 minutes. The dough should be smooth and elastic when you’re done.
Step 4: Lightly oil that same big bowl and put the dough ball inside. Turn it over once so the top is oiled. Cover the bowl with a clean kitchen towel and put it in a warm, draft-free spot for about 1 to 1½ hours. It should double in size.
Part 2: Prepping the Toppings
Step 5: While the dough is rising, let’s get the toppings ready. Place your bacon slices in a cold skillet and turn the heat to medium. Cooking it this way helps the fat render out slowly, making the bacon super crispy.
Step 6: Cook the bacon until it’s as crispy as you like it, flipping it once. This usually takes about 8-10 minutes. Once it’s done, transfer it to a paper towel-lined plate to drain. Let it cool, then crumble or chop it into bite-sized pieces. Try not to eat it all. I know it’s hard.
Step 7: Thinly slice your red onion and shred your cheeses if they aren’t already shredded. Having everything ready to go is called ‘mise en place’ in fancy kitchens, but I just call it ‘not panicking later’.
Part 3: Assembling and Baking Your Masterpiece
Step 8: About 30 minutes before you’re ready to bake, put your pizza stone or baking sheet in the oven and preheat it to 475°F. Getting your baking surface screaming hot is the secret to a crispy bottom crust. Don’t skip this.
Step 9: Once your dough has doubled, gently punch it down to release the air. Place it on a lightly floured surface and shape it into a 12-inch circle. It doesn’t have to be perfect. Rustic is good.
Step 10: Carefully take the hot pan out of the oven. Sprinkle it with a little cornmeal. This acts like little ball bearings and prevents the dough from sticking. Lay your dough circle on the hot surface.
Step 11: Now, the fun part. Spread the BBQ sauce evenly over the dough, leaving about a half-inch border around the edge for the crust.
Step 12: Sprinkle about half of the mozzarella cheese over the sauce. Then add the shredded gouda. Next, evenly distribute your crispy bacon bits and sliced red onion. Top it all off with the remaining mozzarella.
Step 13: Carefully place the pizza back into the 475°F oven. Bake for 12-15 minutes. You’ll know it’s done when the crust is golden brown and the cheese is melted and bubbly.
Step 14: Take the pizza out of the oven and let it rest for a few minutes before slicing. This is important! It lets the cheese set up so it doesn’t all slide off when you cut into it. Sprinkle with fresh cilantro right before serving if you’re using it.
Pro Tips From My Kitchen
I’ve made this pizza more times than I can count, and I’ve learned a few things. Here are the tips that really make a difference.
- Don’t Drown Your Pizza: It’s tempting to slop on a ton of BBQ sauce, but don’t do it. Too much sauce will make your crust soggy. A thin, even layer is all you need. You want to taste the crust and the toppings, not just the sauce.
- The Cheese Combo is Key: Just using mozzarella is fine, but adding that smoked gouda is a game-changer. It adds a deep, smoky flavor that goes so well with the bacon and BBQ sauce. You could also try smoked cheddar or provolone.
- Pre-cook Your Toppings: We did this with the bacon, but it applies to other things too. If you were adding sausage or mushrooms, you’d want to cook them first. It gets rid of excess water and grease, which are enemies of a crispy crust.
- Get Your Oven HOT: I mentioned this before, but it’s the most important tip. A super hot oven and a preheated pan create “oven spring,” which makes the crust light and airy on the inside and crispy on the outside. Don’t be scared of the high temperature.
Substitutions and Variations
Once you get the basic recipe down, you can have fun with it. This pizza is like a blank canvas.
- Different Meats: Instead of bacon, try pulled pork, grilled chicken (toss it in a little BBQ sauce first), or even some spicy Italian sausage.
- Veggies: Pineapple is a classic with BBQ sauce (don’t @ me). Bell peppers, jalapeños for a kick, or even some corn would be great additions.
- Sauce Swap: Not a huge BBQ fan? A classic tomato sauce works, but for something different, try a white garlic sauce. It’s amazing with the bacon and onion.
- Crust Alternatives: You can make this on a cauliflower crust, a whole wheat crust, or even on those little naan breads for personal-sized pizzas.
Make-Ahead and Storage Tips
Life gets busy. Here’s how you can prep ahead or save what you don’t finish.
Make-Ahead Advice
You can make the pizza dough up to 3 days in advance and keep it in an airtight container in the fridge. Just let it sit out on the counter for about 30 minutes to come to room temperature before you try to roll it out. You can also cook the bacon and chop your veggies a day or two ahead of time.
Leftovers and Storage
If you somehow have leftovers, let the pizza cool completely. You can store slices in an airtight container or wrapped in foil in the fridge for up to 3 days.
The best way to reheat pizza is not the microwave. It makes the crust rubbery and sad. Put the slices in a dry skillet over medium-low heat for a few minutes. This re-crisps the bottom and melts the cheese perfectly. You can also pop it in an oven or air fryer at 350°F for about 5-7 minutes.
Frequently Asked Questions (FAQ)
Here are some questions I get all the time.
Q1. My dough didn’t rise. What went wrong?
Ans: Your yeast was likely dead or your water was too hot (which kills it) or too cold (which doesn’t activate it). Make sure your water is just warm to the touch, like a baby’s bottle.
Q2. Can I make this on the grill?
Ans: Absolutely! Grilling gives it an amazing smoky flavor. Just get your grill super hot, oil the grates, and grill the dough for a minute or two on each side before adding toppings. Then load it up and close the lid until the cheese is melted.
Q3. What’s the best BBQ sauce to use?
Ans: This is all about personal taste. I like a sauce that’s more smoky than sweet, like Stubb’s or Sweet Baby Ray’s Hickory & Brown Sugar. Just use one that you love to eat on its own.
Q4. My pizza crust is soggy in the middle. Help!
Ans: This usually happens for two reasons: your oven wasn’t hot enough, or you used too much sauce. Make sure you preheat that pan properly and go easy on the sauce next time.
Wrapping Up
See? You did it. You made a pizza that’s a hundred times better than anything you can order. It’s one of my absolute favorite things to make because it feels like a treat but is actually pretty simple.
The smell of the bacon cooking, the fun of stretching the dough, and that first bite when the smoky, cheesy goodness hits you… it’s the best. Now it’s your turn. Give this recipe a try and see for yourself.
And hey, when you do, come back and leave a comment. Let me know how it went! Did you add any fun toppings? I’d love to hear about it.
