There’s something magical about the combination of smoky barbecue sauce, crispy bacon, and melted cheese that makes barbecue bacon pizza one of my all-time favorite comfort foods. I’ve spent years perfecting this recipe, tweaking ingredients and techniques until I created what I consider the ultimate barbecue bacon pizza. Today, I’m sharing all my secrets with you.
When I first attempted to make this pizza at home, I struggled to achieve that perfect balance of flavors. The barbecue sauce was either too sweet or too tangy, the bacon would burn before the crust was done, or the cheese wouldn’t melt properly. Through countless trials (and some delicious errors), I’ve solved these problems and developed a foolproof recipe that delivers restaurant-quality results every time.
The History Behind Barbecue Pizza
Before diving into the recipe, let me share a bit about how barbecue pizza came to be. While traditional pizza has Italian roots dating back centuries, barbecue pizza is a relatively modern American innovation. It first gained popularity in the early 1980s when chefs began experimenting with regional American flavors on pizza crusts.
California chef Ed LaDou is often credited with creating the first barbecue chicken pizza while working at Wolfgang Puck’s Spago in 1982. The combination of barbecue sauce instead of traditional tomato sauce was revolutionary at the time. From there, the concept evolved, and bacon—already a beloved pizza topping—was a natural addition to complement the smoky-sweet profile of barbecue sauce.
By the 1990s, barbecue pizza variations appeared on menus nationwide, and today, it’s considered a classic American pizza style. My bacon-focused version pays homage to this culinary innovation while adding my own personal touches.
Essential Ingredients for the Perfect Barbecue Bacon Pizza
The quality of ingredients makes all the difference between an average pizza and an extraordinary one. Here’s what I recommend:
The Dough
- High-protein flour: I use bread flour with 12-14% protein content for a chewy, sturdy crust that can hold up to substantial toppings
- Active dry yeast: Provides reliable, consistent rising
- Honey: Adds subtle sweetness and helps the yeast activate
- Olive oil: Creates a more tender crust and enhances flavor
- Sea salt: Balances the sweetness and enhances overall flavor
The Sauce
- Quality barbecue sauce: Look for a balanced sauce with smoky, sweet, and tangy notes
- Apple cider vinegar: Adds brightness to counter the sweetness
- Smoked paprika: Enhances the smoky flavor profile
- Garlic powder: Provides depth without burning (as fresh garlic might)
The Toppings
- Thick-cut bacon: Provides better texture and doesn’t disappear into the pizza
- Red onion: Offers sharpness that cuts through the rich flavors
- Fresh mozzarella: For its creaminess and superior melting quality
- Smoked gouda: Adds another dimension of smokiness
- Fresh cilantro: Brightens the finished pizza with herbaceous notes
Essential Equipment
Having the right tools will make your pizza-making experience much more enjoyable:
- Pizza stone or steel: Creates the hot surface needed for a properly cooked crust
- Pizza peel: Makes transferring the pizza to the hot stone much easier
- Kitchen scale: For precise measurement of dough ingredients
- Thermometer: To ensure water is the correct temperature for yeast activation
- Cast iron skillet: For perfectly cooking bacon
The Ultimate Barbecue Bacon Pizza Recipe
Pizza Dough (Makes 2 medium pizzas)
| Ingredient | Weight (grams) | Volume Measurement | Purpose |
|---|---|---|---|
| Bread flour | 500g | 4 cups | Provides structure |
| Water (lukewarm) | 325g | 1⅓ cups | Hydrates flour |
| Active dry yeast | 7g | 2¼ teaspoons | Leavening agent |
| Honey | 15g | 1 tablespoon | Feeds yeast, adds flavor |
| Olive oil | 30g | 2 tablespoons | Adds tenderness |
| Sea salt | 10g | 1½ teaspoons | Enhances flavor |
Barbecue Sauce Base
| Ingredient | Amount | Purpose |
|---|---|---|
| Store-bought barbecue sauce | 1 cup | Base flavor |
| Apple cider vinegar | 1 tablespoon | Adds tanginess |
| Smoked paprika | 1 teaspoon | Enhances smokiness |
| Garlic powder | ½ teaspoon | Adds depth |
| Black pepper | ¼ teaspoon | Adds subtle heat |
Toppings (for 2 pizzas)
| Ingredient | Amount | Preparation |
|---|---|---|
| Thick-cut bacon | 12 ounces (about 8-10 slices) | Cooked until just crisp, drained and chopped |
| Red onion | 1 medium | Thinly sliced |
| Fresh mozzarella | 8 ounces | Torn into small pieces |
| Smoked gouda | 4 ounces | Grated |
| Cilantro | ¼ cup | Chopped |
| Green onions | 4 stalks | Sliced diagonally |
| Corn kernels (optional) | 1 cup | Fresh or frozen (thawed) |
Step-by-Step Instructions
For the Dough:
- In a large bowl, combine lukewarm water (95°F/35°C) with honey and stir until dissolved
- Sprinkle yeast over water mixture and let sit for 5-10 minutes until foamy
- Add olive oil to the yeast mixture
- In a separate bowl, whisk together flour and salt
- Gradually add flour mixture to wet ingredients, stirring until a shaggy dough forms
- Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic
- Form dough into a ball and place in an oiled bowl, cover with plastic wrap
- Let rise in a warm place for 1-2 hours until doubled in size
- Punch down dough and divide into two equal portions
- Form each portion into a ball, cover with a towel, and let rest for 30 minutes
For the Sauce:
- In a small saucepan, combine all sauce ingredients
- Simmer over low heat for 5-7 minutes, stirring occasionally
- Remove from heat and let cool completely before using
For the Toppings:
- Preheat oven to 500°F (260°C) with pizza stone or steel inside for at least 45 minutes
- Cook bacon in a cast iron skillet over medium heat until just crisp
- Drain bacon on paper towels and chop into bite-sized pieces
- Slice red onion thinly and set aside
- Prepare cheeses and herbs as described in the ingredients list
Assembly and Baking:
- Stretch one dough ball into a 12-inch circle on a floured pizza peel
- Spread half of the barbecue sauce mixture evenly over the dough, leaving a ½-inch border
- Add half of each cheese (mozzarella first, then gouda)
- Distribute half of the bacon and red onion evenly across the pizza
- Slide pizza onto the preheated stone or steel
- Bake for 8-10 minutes until crust is golden and cheese is bubbly
- Remove from oven, sprinkle with cilantro and green onions
- Let cool for 2 minutes before slicing
- Repeat process with second dough ball and remaining ingredients
Troubleshooting Common Issues
Even with a great recipe, things can sometimes go wrong. Here are solutions to the most common problems:
Dough Problems
| Issue | Cause | Solution |
|---|---|---|
| Dough too sticky | Too much water or not enough flour | Add flour 1 tablespoon at a time while kneading |
| Dough too dry | Too much flour or not enough water | Add water 1 teaspoon at a time while kneading |
| Dough doesn’t rise | Inactive yeast or too cold environment | Ensure yeast is fresh and place dough in warmer spot |
| Crust too thick | Dough not stretched enough | Take time to stretch dough thinner, focus on even thickness |
| Crust burns before toppings cook | Oven too hot | Lower temperature to 475°F and extend cooking time slightly |
Topping Issues
| Issue | Cause | Solution |
|---|---|---|
| Soggy center | Too much sauce or wet toppings | Use less sauce and pre-cook wet vegetables |
| Bacon burns | Sliced too thin or pre-cooked too much | Use thick-cut bacon and cook until just underdone |
| Cheese doesn’t brown | Not enough time in oven | Move pizza to top rack for last minute of cooking |
| Toppings slide off | Too many toppings or sauce too slippery | Use less sauce and press toppings gently into cheese |
Flavor Variations to Try
Once you’ve mastered the basic recipe, try these delicious variations:
Memphis Style
- Add pulled pork instead of bacon
- Use a more molasses-heavy barbecue sauce
- Add a drizzle of Alabama white sauce after baking
Texas Style
- Use sliced beef brisket instead of bacon
- Add pickled jalapeños
- Use a spicier, less sweet barbecue sauce
- Top with crispy fried onions after baking
Kansas City Style
- Use a mix of bacon and smoked sausage
- Add caramelized onions instead of raw
- Use a thicker, sweeter tomato-based barbecue sauce
- Add a touch of liquid smoke to the sauce
Carolina Style
- Use chopped pork shoulder instead of bacon
- Make a vinegar-based barbecue sauce
- Add coleslaw after baking
- Include pickled red onions
Serving Suggestions
A great barbecue bacon pizza deserves perfect accompaniments:
- Crisp garden salad with ranch dressing
- Tangy coleslaw
- Pickle spears
- Barbecue potato chips
- Sweet tea or lemonade
- Craft root beer or cream soda
- Sparkling water with lime
Storing and Reheating Leftovers
If you’re lucky enough to have leftovers, here’s how to preserve that fresh-baked quality:
- Allow pizza to cool completely before storing
- Place slices in single layers separated by parchment paper
- Store in an airtight container in the refrigerator for up to 3 days
- For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 2 months
Reheating Methods Compared:
| Method | Pros | Cons | Directions |
|---|---|---|---|
| Oven | Best texture, crispy crust | Takes longer, heats up kitchen | Preheat to 375°F, bake on sheet 8-10 minutes |
| Skillet with lid | Crispy bottom, melty top | Requires attention, one slice at a time | Medium heat in non-stick pan, add few drops water, cover 3-5 minutes |
| Air fryer | Quick, crispy results | Small capacity, can dry out | 350°F for 3-4 minutes |
| Microwave | Very quick | Soggy crust | Last resort only! 30 seconds per slice with cup of water alongside |
| Toaster oven | Good for 1-2 slices | Limited capacity | 350°F for 5-7 minutes |
Health Considerations and Modifications
While barbecue bacon pizza is undeniably indulgent, there are ways to make it more balanced:
Lighter Options
- Use turkey bacon or Canadian bacon
- Try a whole wheat or cauliflower crust
- Reduce cheese by 25% and add more vegetables
- Use a lower-sugar barbecue sauce
- Add extra vegetables like bell peppers or spinach
Dietary Modifications
| Dietary Need | Modification |
|---|---|
| Gluten-free | Use gluten-free flour blend with xanthan gum |
| Dairy-free | Use plant-based cheese alternatives |
| Vegetarian | Substitute bacon with smoked tempeh or mushrooms |
| Lower sodium | Make your own lower-sodium barbecue sauce |
| Higher protein | Add cooked chicken along with the bacon |
Why This Recipe Works: The Science Behind Great Pizza
Understanding the “why” behind techniques helps you become a better cook:
- High oven temperature: Creates rapid steam expansion in the dough, creating a light, airy crust
- Preheated pizza stone: Conducts intense heat directly to the bottom of the crust, replicating pizza oven conditions
- Balanced toppings: Prevents weighing down the center, allowing even cooking
- Slightly undercooking bacon before baking: Prevents it from becoming too crisp and burning in the oven
- Letting dough rest: Allows gluten to relax, making stretching easier and preventing snap-back
- Cooling slightly before cutting: Allows cheese to set slightly, preventing toppings from sliding off
Frequently Asked Questions
Q: Can I make the dough ahead of time? A: Absolutely! You can make the dough up to 3 days ahead and store it in the refrigerator. The slow fermentation actually improves flavor. Just bring it to room temperature about an hour before you plan to use it.
Q: What’s the best barbecue sauce to use? A: While homemade is always wonderful, for store-bought I recommend looking for a sauce that balances sweet, tangy, and smoky elements. Sweet Baby Ray’s, Stubb’s, and Lillie’s Q are all excellent options that work well on pizza.
Q: My pizza sticks to the peel when I try to transfer it to the oven. Help! A: This is a common problem. Make sure your peel is well-floured or use cornmeal for even better sliding. Build your pizza on the peel quickly—the longer the dough sits, the more likely it is to stick. Give the peel a gentle shake every minute or so while adding toppings to ensure the dough remains loose.
Q: Can I grill this pizza instead of baking it? A: Yes! Grilled barbecue bacon pizza is amazing. Heat your grill to medium-high with the lid closed. Slide the prepared pizza onto the grates, close the lid, and cook for 3-4 minutes. Rotate the pizza 180 degrees and cook another 3-4 minutes until the crust is charred and the cheese is melted.
Q: Is there a good non-alcoholic pairing for this pizza? A: Absolutely! Try a craft root beer, cream soda, or a spicy ginger beer. The sweetness complements the barbecue sauce beautifully. For something less sweet, sparkling water with a squeeze of lime provides a refreshing contrast to the rich flavors.
Q: How can I get a crispier crust? A: For an extra-crispy crust, try par-baking the crust for 3-4 minutes before adding toppings. Also, don’t overload with sauce—a thin layer is sufficient. Finally, using a pizza steel rather than a stone conducts heat more efficiently for a crispier result.
Q: My cheese isn’t browning. What am I doing wrong? A: Try using whole milk, low-moisture mozzarella instead of fresh for better browning. You can also finish the pizza under the broiler for 1-2 minutes, but watch it carefully to prevent burning.
Q: Can I freeze the dough? A: Yes! After the initial rise, divide the dough, form into balls, wrap each tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature about an hour before using.
Final Thoughts
Creating the perfect barbecue bacon pizza at home is a satisfying culinary adventure. The combination of a chewy, blistered crust, sweet-smoky sauce, savory bacon, and melted cheese creates a symphony of flavors that’s hard to beat. While it might take a little practice to master all the elements, the techniques in this recipe will guide you toward pizza perfection.
I’ve found that making pizza from scratch has become a cherished ritual in my home—one that brings family and friends together. There’s something deeply satisfying about stretching dough by hand, carefully arranging toppings, and watching a beautiful pizza emerge from the oven.
Whether you’re a pizza-making novice or a seasoned home cook, I hope this recipe inspires you to create your own barbecue bacon masterpiece. And remember, the beauty of homemade pizza is that you can always adapt it to suit your preferences. Don’t be afraid to experiment with different toppings, sauces, and techniques until you find your perfect combination.
Happy pizza making!
