Three Little Pigs Recipe

Activate yeast and mix

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Make dough

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

Knead

Turn dough onto a lightly floured surface and knead for about 6–8 minutes until smooth and slightly elastic. Alternatively use a stand mixer with dough hook for 4–5 minutes.

First rise

Form dough into a ball, place 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 1¼ hours.

Shape

Punch down dough, let rest 5 minutes, then stretch or roll into a 12-inch circle on a surface dusted with cornmeal or flour. Transfer to a pizza peel or baking sheet.

Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste; stir to combine. Add oregano, basil, red pepper flakes, salt, black pepper, and sugar if using. Reduce heat to low and simmer, uncovered, for 10–12 minutes to meld flavors and thicken slightly. Taste and adjust salt or sugar as needed. Remove from heat and let cool slightly before using.

Prepare meats

If sausage is raw, remove casings and cook in a skillet over medium heat, breaking into small crumbles, about 6–8 minutes, until browned and cooked through. Drain excess fat on paper towels. If jalapeño bacon or regular bacon is raw, fry lightly in a skillet until just starting to crisp (it will finish in the oven) and drain. Canadian bacon can be used as-is; if preferred, sear slices 30–60 seconds per side in a hot skillet to render a bit of fat and deepen flavor.

Portion meats so they add up to roughly 11 oz total (4 oz Canadian bacon, 4 oz cooked sausage, 3 oz jalapeño bacon) and cut or tear into pieces sized for even distribution across a 12-inch pizza.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven to preheat for at least 30 minutes; otherwise use the oven rack with an inverted baking sheet.

Brush the stretched dough lightly with 1 tsp olive oil, leaving a 1/2-inch rim. Spread about 1/2 to 3/4 cup of the housemade red sauce evenly over the dough, leaving the rim bare.

Sprinkle 1 to 1 1/2 cups shredded mozzarella evenly over the sauced dough. Distribute the Canadian bacon, crumbled cooked sausage, and jalapeño bacon pieces evenly on top of the cheese so each slice gets a mix.

Finish with a light sprinkle of grated Parmesan (about 2 tbs) over the top.

Slide pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway if necessary, until crust is golden and cheese is bubbling and beginning to brown.

If you prefer crispier bacon edges, switch to broil for 30–60 seconds, watching carefully to avoid burning.

Remove pizza from oven and let rest 2–3 minutes. Garnish with chopped cilantro or parsley if desired. Slice into 8 slices and serve hot.