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Pepperoni and Bacon Pizza

You can order pizza, you can buy frozen pizza, but nothing beats the flavor and quality of a good homemade pizza.

BLOG POSTINGS > Everyday Meals

Pepperoni and Bacon Pizza

by zirbirt

I LOVE pizza. When I was younger, I ordered so often, I actually got to know my delivery drivers and was able to just call in and they would ask me right off, the usual? Seriously, I was crazy about pizza. I would order it 3-4 times a week. Unfortunately, pizza is not a healthy dinner, and definitely not something you should eat 3-4 times a week... but once in a while it is a wonderful treat.

The thing is, if I'm only having pizza once in a while, as a treat... do I really want to risk the quality of my "treat" to the often inconsistent whims of chain pizza bakers? I mean, I have had pepperoni and bacon pizzas with lots of bacon, and others where I have to scour the pizza to find any signs of possible bacon inclusion... No, I'm sorry.. pizza is too precious for me to risk it... plus, delivered is almost never as good as home made.

So, I need to make a crust:

Pizza crust:
1 cup warm water (+2 Tbs)
1 1/2 Tbs Sugar
1 tsp salt
2 1/2 tsp active yeast
3 cups flour (all purpose)
1/3 cup olive oil
(I like to add in a tsp of Italian seasoning as well)

So a quick rundown on this. Put your warm water into a bowl and add in the sugar and salt. Then sprinkle the yeast on top and let it sit for about 5 minutes. It should kinda foam up a little bit.

Add 2 1/2 cups of the flour then the oil and mix with a dough hook, or with a wooden spoon. (I also add in my italian seasoning here) Once you can no longer mix (If your not using a dough hook), just toss it out onto a counter and work in the remaining 1/2 cup of flour by kneading. If using a dough hook.. once all is smooth, then add in the last 1/2 cup of flour.

You should be left with a pretty firm ball.. Coat it with olive oil, put it back in the bowl and cover it. Then let it sit for about 1-2 hours at room temperature (until over double in size)

If you want to pre-prep your dough, the night before... Instead of letting it rise in a warm room.. Just cover it with saran wrap.. and stick it in the fridge. It will slowly rise overnight and through the next day.

I oil the dough just a little bit and turn it out onto a clean counter (no flour)

I just press it down into about a 12" circle, and press it down in the middle.

If I am feeling brave, I pick this up, and toss it into the air with a bit of a spin. Dough is pretty resilient, so it's actually easier than it seems. However, if I'm not.. I just lay this in my 16" pizza pan and start pulling the edges outward, going in a circle.. round and round.. until the dough is about 1" over the edge of the pan all around.

In a few minutes it will contract to fit the pan perfectly.

Then I brush some olive oil over the entire crust, and sprinkle on some garlic powder and a dash of kosher salt.

I add my sauce, and sprinkle on some thinly sliced onions.

Now I add about 1 - 2 cups of mozzarella.. and place my pepperonis.

I like thick pepperoni, so I buy whole pepperoni. You can find it in the snack aisle (near the popcorn and beef jerky usually) for about $6 for about 2 feet of it. It's definitely the way to go, because the sliced kind loses most it's flavor by sitting around being all sliced.

I then sprinkle on some parmesan and some more mozzarella, to pretty much fully cover those pepperoni. Then, I put on some more pepperoni!

Finally I just lay my strips of bacon right on top.

For my bacon, I use the oven method, but pull the bacon out just as it is beginning to actually render. I do not want to wait until the bacon is fully cooked, or it will overcook on the pizza.

This goes into a 425 degree oven for about 15-20 minutes.

Then I have to let it sit there and tempt me for about 15 more minutes while it cools off. Seriously, that stuff will burn your mouth (trust me, I have experienced that many many times due to my impatience)

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