Southern Style Pizza Recipe

Activate yeast

If using active dry yeast: combine warm water (about 105–115°F / 40–46°C), sugar, and yeast in a small bowl. Stir and let sit 5–8 minutes until foamy. If using instant yeast, whisk yeast and sugar directly into the flour and skip this proofing step; warm water still needed for hydration.

In a large bowl or mixer bowl, combine flour and salt. Make a well and add the foamy yeast mixture (or pour warm water) and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Knead dough on a lightly floured surface for 6–8 minutes by hand, or 4–5 minutes in a stand mixer with a dough hook, until smooth and elastic. Add a teaspoon of water or a tablespoon of flour as needed to reach a soft, slightly tacky consistency.

Lightly oil a clean bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 60–75 minutes, or until doubled in size.

Punch down the dough, turn out onto a lightly floured surface, and shape into a ball. Let rest 10 minutes before rolling to relax the gluten.

While the dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant — do not brown.

Add crushed tomatoes, tomato paste, oregano, basil, brown sugar, salt, and black pepper. Stir to combine and simmer gently for 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack and allow it to heat at least 30 minutes. If using a baking sheet, sprinkle it with cornmeal or semolina and preheat the sheet in the oven for 10 minutes.

Cook the sausage: heat a skillet over medium-high heat, add the sausage (removed from casings), and cook, breaking it up with a spoon, until no longer pink and lightly browned, about 6–8 minutes. Drain any excess fat and set aside on paper towels.

Cook the bacon: either pan-fry until crisp, or bake on a rimmed sheet at 400°F (200°C) for 12–15 minutes. Transfer to paper towels, let cool, then chop into bite-size pieces.

Stretch or roll the rested dough into a 12–14 inch round on a lightly floured surface to about 1/4-inch thickness. Transfer to a pizza peel dusted with cornmeal or an inverted baking sheet if using a stone, or directly to the preheated baking sheet if using one.

Brush the dough edge lightly with 1 tablespoon olive oil to help brown the crust. Spread 3/4 to 1 cup of the prepared sauce evenly over the dough, leaving a 1/2-inch rim.

Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce, then scatter the shredded provolone across the top. Evenly distribute cooked sausage and chopped bacon. Arrange pepperoni slices to cover the surface as desired.

Finish with grated Parmesan and a light sprinkle of crushed red pepper flakes if you like heat.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes, or until the crust is golden and cheese is bubbly and starting to brown.

If you prefer a crispier top, switch the oven to broil for the last 1–2 minutes, watching closely to avoid burning.

Remove pizza from oven and let rest 3–5 minutes. Sprinkle with chopped fresh parsley, slice, and serve.

Cut pizza into 8 slices. Serve hot. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 400°F (200°C) oven for 6–8 minutes to re-crisp.