The Bomb Recipe

preheat and prepare

Place a pizza stone or baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza steel, preheat similarly. Lightly dust a pizza peel or work surface with cornmeal or semolina.

Brush the top of your pizza dough lightly with 1 tablespoon olive oil to help browning and to act as a barrier against soggy sauce. Stretch or roll the dough into a 12-inch round on the prepared surface.

Combine 4 tablespoons sweet hot chili sauce, 1 teaspoon honey and 1 teaspoon soy sauce in a small bowl to make a sweet-hot glaze. Stir until smooth. Reserve 2 tablespoons of this glaze for drizzling after baking.

Spread 3 tablespoons tomato pizza sauce evenly over the oiled dough, leaving a 3/4-inch rim for the crust. The tomato sauce provides a savory base that balances the sweet-hot glaze and cured meats.

Lightly brush the exposed crust with a little additional olive oil (about 1/2 teaspoon) to promote even browning.

Evenly sprinkle 2 cups shredded mozzarella and 1/2 cup shredded provolone over the sauced dough, leaving the outer rim clear.

Arrange 18 pepperoni slices across the cheese in a single layer. For a slightly crisped pepperoni edge, allow some slices to overlap slightly. Scatter 1/4 cup thinly sliced red onion evenly over the pizza for brightness.

Partially cook the bacon: place 6 thick-cut bacon slices on a rimmed baking sheet and bake at 400°F (205°C) for 12–15 minutes, until just beginning to brown but not fully crisp (they will finish on the pizza). Alternatively, fry until 70% cooked. Drain on paper towels and cut bacon into 1-inch pieces. Distribute the bacon pieces evenly across the pizza.

Sprinkle 1/4 teaspoon crushed red pepper flakes over the top if you want extra heat (optional). Finish with a light grind of 1/4 teaspoon freshly cracked black pepper.

Transfer the assembled pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and blistered and the cheese is fully melted and slightly browned at the edges. Baking time will vary with oven and stone temperature.

Remove the pizza from the oven and immediately drizzle the reserved 2 tablespoons of sweet-hot glaze evenly over the hot pizza. For extra gloss and heat, drizzle an additional 1–2 tablespoons if desired.

Scatter chopped cilantro or parsley over the pizza as a fresh garnish. Let the pizza rest 2–3 minutes, then slice into 8 pieces and serve hot.