Alla Vodka Pizza Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and bubbly.

Make dough

In a large bowl, whisk together flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 4–5 minutes). Form into a ball.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

After rising, punch down dough, divide if making two smaller pizzas (this recipe makes one 12–14" pizza), and let rest 10 minutes before shaping.

Cook aromatics: In a medium saucepan over medium heat, warm 1 tablespoon extra-virgin olive oil and 1 tablespoon butter until butter melts. Add the diced onion and sauté 4–5 minutes until translucent. Add minced garlic and red pepper flakes; cook 30–45 seconds until fragrant.

Add tomato paste and cook, stirring, 1–2 minutes to caramelize and deepen flavor.

Stir in crushed tomatoes, bring to a gentle simmer. Add vodka, increase heat slightly and simmer 6–8 minutes to cook off most of the alcohol and let flavors meld.

Reduce heat to low. Stir in heavy cream and grated Parmesan until smooth. Season with salt and black pepper. Simmer 2–3 minutes until sauce is slightly thickened but still spreadable. Remove from heat and stir in chopped fresh basil. Taste and adjust seasoning. Let cool slightly before assembling pizza.

Preheat oven and prepare bacon: Place a rack in the top third of oven and preheat to 500°F (or highest setting, usually 475–550°F) for at least 30 minutes with a pizza stone or inverted baking sheet in place. Meanwhile, in a skillet over medium heat, add diced bacon and cook until crisp, about 6–8 minutes. Transfer cooked bacon to paper towels to drain. Reserve 1 teaspoon bacon fat to brush crust if desired (optional).

Shape dough: On a lightly floured surface, stretch or roll the rested dough into a 12–14" round, leaving a slightly thicker edge for the crust. Transfer to a piece of parchment paper or a well-floured pizza peel.

Brush crust: Lightly brush outer rim of dough with the reserved bacon fat or 1 tablespoon olive oil for color and flavor.

Assemble pizza: Spread 3/4 to 1 cup of the vodka sauce evenly over the dough, leaving the outer 1/2–3/4" rim exposed. Scatter 1 3/4 cups shredded mozzarella evenly over the sauce. Sprinkle the cooked diced bacon across the pizza. Add small dollops (optional) of ricotta spaced across the top. Finish with a light sprinkling of 1–2 tablespoons grated Parmesan.

Bake: Slide pizza (on parchment or peel) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F for 7–10 minutes, rotating halfway if necessary, until crust is golden and cheese is bubbling and slightly browned.

Finish and serve: Remove pizza from oven. Let rest 2 minutes, then scatter fresh basil leaves on top. Slice and serve immediately. Estimated to serve 2–3 people (one 12–14" pizza).