6" Bad Dog Pizza Recipe

Mix and knead

In a small bowl combine warm water (about 105–110°F / 40–43°C) with the instant yeast and sugar. Stir and let sit 2 minutes until slightly foamy. In a mixing bowl combine flour and salt. Add the yeast mixture and 1/2 tablespoon olive oil. Stir until a shaggy dough forms, then knead on a lightly floured surface for 4–6 minutes until smooth and elastic. If dough feels too dry add up to 1 teaspoon water; if too sticky add up to 1 tablespoon flour.

Shape the dough into a tight ball and place in a lightly oiled small bowl, turning once to coat. Cover with plastic wrap or a towel and let rest 30–45 minutes at room temperature until the dough puffs slightly (for a quick 6" pizza this short proof is sufficient).

While the dough proofs, make the quick sauce: in a small bowl combine crushed tomatoes, tomato paste, olive oil, minced garlic, oregano, basil, salt and black pepper. Mix until smooth and taste-adjust. Set aside.

Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a home oven that reaches only 450°F, preheat as high as possible.

Prepare toppings: crumble cooked Italian sausage and chop cooked bacon into small pieces. If you don't have pre-cooked meat, brown 2–3 oz sausage and 1 slice bacon in a skillet until fully cooked, drain, and cool slightly. Caramelize onions ahead of time by cooking thinly sliced onion in 1 tsp oil over medium-low heat until deeply golden (about 15–20 minutes). Slice pickled jalapeños.

Stretch or roll the proofed dough on a lightly floured surface into a 6-inch round about 1/4" thick for a thin-medium crust. Transfer the dough to a piece of parchment or a well-floured pizza peel for easier handling.

Brush the dough edge lightly with 1/2 tsp olive oil. Spread about 2 1/2–3 tablespoons of the sauce over the dough, leaving a 1/4"–1/2" rim. Sprinkle 3/4 cup shredded mozzarella evenly over the sauce. Distribute crumbled sausage (about 1.5 oz) and chopped bacon (1 slice worth) across the cheese. Add caramelized onions (about 2 tbsp) and sliced pickled jalapeños (1 tbsp) in spots so every bite can have flavor.

Slide the pizza on its parchment onto the preheated stone/inverted pan or bake on the prepared sheet. Bake 7–10 minutes at 500°F (or 9–12 minutes at 450°F), rotating halfway, until crust is golden and cheese is bubbling and lightly browned. Keep an eye since small pizzas cook quickly.

Remove pizza from oven and let rest 1–2 minutes. Drizzle or dot 1 tablespoon ranch or garlic sauce in the center or zigzag across the top. Sprinkle chopped fresh parsley and a pinch (1/8 tsp) crushed red pepper flakes over the pizza for finishing heat.

Brush the crust edge lightly with any remaining olive oil if desired and cut the 6" pizza into 4 small slices. Serve immediately while hot.