Bdc Pizza Recipe

Activate yeast

In a small bowl, stir the warm water and sugar, then sprinkle the active dry yeast over the surface. Let sit 5–8 minutes until foamy.

Make dough

In a large bowl, combine the flour and kosher salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Add up to 2–3 tablespoons more flour only if dough is too sticky.

First rise

Lightly oil a bowl with remaining 1 tablespoon olive oil, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 45–60 minutes.

Prepare pan

Generously oil a 10–12-inch round or rectangular pizza pan with vegetable oil and sprinkle the cornmeal over the surface to prevent sticking and give a pan-crust texture.

Cook bacon

While dough is rising, place bacon slices in a cold skillet and cook over medium heat until crisp, turning as needed, about 8–12 minutes. Transfer to paper towels to drain and cool, then chop or tear into bite-size pieces.

Cook beef

In the same skillet, discard most bacon fat leaving about 1 tablespoon (or wipe and add 1 tbsp olive oil). Sauté diced red onion and minced garlic over medium heat for 2–3 minutes until softened. Add ground beef, season with 1/2 tsp black pepper and 1/2 tsp salt, and cook until browned, breaking it up with a spoon, about 6–8 minutes. Drain any excess fat and set beef mixture aside to cool slightly.

Prep onion

Reserve a few thin slices of red onion for topping if you like a little raw crunch; otherwise use all cooked onion in the beef mixture.

Preheat oven

About 15 minutes before baking, preheat oven to 475°F (245°C). If you have a convection setting, use it for a crisper crust. Place oven rack in lower-middle position for pan-crust baking.

Shape dough

Punch down the risen dough and turn it into the prepared pan. Using your fingers, press and stretch dough to reach the edges, creating a slightly thicker rim for a pan-style crust. If dough resists, let rest 5 minutes then continue. Dock the dough lightly with a fork to avoid large bubbles.

Sauce and cheese layer

Spread 3 tablespoons tomato pizza sauce evenly over the dough, leaving the rim bare. Sprinkle half the mozzarella (1 cup) and half the cheddar (1/2 cup) evenly over the sauce to create a cheese base.

Add meats

Distribute the cooked ground beef and the chopped bacon pieces evenly over the cheese layer. Scatter remaining mozzarella and cheddar over the meats so the pizza is well-covered with cheese.

Season and top

Sprinkle grated Parmesan, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (optional), and remaining 1/4 teaspoon salt over the top. Add reserved thin raw red onion slices now if using.

Bake

Place the pan on the oven rack and bake at 475°F (245°C) for 12–16 minutes until cheese is melted, bubbling, and the crust edges are golden brown. If the top browns too quickly, loosely tent with foil for the last few minutes.

Finish

Remove pizza from oven, let rest 3–5 minutes. Drizzle 1 teaspoon olive oil over the crust edge and scatter torn basil leaves across the top (if using). Slice and serve hot.