Homemade Pizza Dough with Bacon & Cheese Topping

Ingredients

• 650 ml Water (room temperature, about 20‑22°C)
• 4 g Active Dry Yeast (3‑5 g per kilogram of flour, dry yeast)
• 1 tablespoon Honey (feeds the yeast and adds slight caramel flavor)
• 1000 g Bread Flour (Manitoba or Tipo 00) (high‑protein flour for strong gluten network)
• 20 g Salt (2 % of flour weight)
• 2 tablespoons Olive Oil (for coating dough before resting)
• 200 g Bacon (cut into small pieces, pre‑cooked or crisped before topping)
• 200 g Mozzarella Cheese (shredded, full‑fat for best melt)

Instructions

1. Activate Yeast

   Combine the room‑temperature water, active dry yeast, and honey in the large mixing bowl. Stir gently until the yeast dissolves.

   Time: PT5M

2. Add First Portion of Flour

   Sift 650 g of bread flour over the yeast mixture and stir until just combined. The mixture will be shaggy and wet.

   Time: PT5M

3. Autolyse Rest

   Cover the bowl with plastic wrap or a lid and let it rest at room temperature for 1 hour. This is the first fermentation.

   Time: PT1H

4. Incorporate Remaining Flour and Salt

   Gradually add the remaining 350 g flour and 20 g salt, sprinkling a little at a time while mixing with a dough scraper. Once the flour is mostly incorporated, begin kneading.

   Time: PT20M

5. Knead the Dough

   Knead the dough on a lightly floured surface or in the bowl for about 15 minutes, using the stretch‑and‑fold method until the dough is smooth, elastic, and passes the window‑pane test.

   Time: PT15M

6. First Bulk Fermentation

   Shape the dough into a tight ball, coat it with a thin layer of olive oil, cover with foil, and let it rest for 1 hour at room temperature.

   Time: PT1H

7. Divide and Shape Balls

   Flour your hands and work surface, then divide the dough into four 250 g portions. Shape each portion into a tight ball by pulling the surface toward the center and sealing the seam.

   Time: PT15M

8. Cold/Room‑Temperature Proof

   Coat each ball lightly with olive oil, wrap individually in foil, and let them rest for 5 hours (or up to 6 hours) at room temperature until they have roughly doubled in size.

   Time: PT5H

9. Preheat Oven and Stone

   Place the pizza stone on the middle rack and preheat the oven to 300 °C (or the highest temperature your oven allows) for 1 hour.

   Time: PT1H

   Temperature: 300°C

10. Stretch the Dough

    On a well‑floured surface, gently press each ball into a 12‑inch round, leaving a slightly thicker edge. Avoid pressing out all the air bubbles.

    Time: PT5M

11. Add Toppings

    Scatter cooked bacon pieces and shredded mozzarella evenly over the stretched dough. (Add a thin layer of tomato sauce if desired.)

    Time: PT5M

12. Bake the Pizza

    Slide the pizza (on parchment paper) onto the preheated stone and bake for 4‑5 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.

    Time: PT5M

    Temperature: 300°C

13. Finish and Serve

    Remove the pizza with a peel, let it rest for 2 minutes, slice, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

90 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Active Dry Yeast: Instant yeast, Fresh yeast (use 12 g)
• Instead of Honey: Granulated sugar, Agave syrup, Maple syrup
• Instead of Bread Flour (Manitoba or Tipo 00): All‑purpose flour (will be less elastic), Whole‑wheat flour (use 80% of total flour weight)
• Instead of Salt: Kosher salt (adjust weight), Sea salt
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Bacon: Prosciutto, Smoked turkey
• Instead of Mozzarella Cheese: Provolone, Vegan mozzarella

Equipment Needed

• Large Mixing Bowl
• Digital Kitchen Scale
• Fine Mesh Sieve
• Dough Scraper
• Plastic Wrap or Aluminum Foil
• Oven with Pizza Stone
• Pizza Peel or Flat Baking Sheet (optional)
• Parchment Paper (optional)
• Measuring Spoons
• Kitchen Towel
• Oven Mitts
• Sharp Knife
• Cutting Board

Critical Steps — Do Not Skip

• Activating the yeast in room‑temperature water with honey
• Developing gluten through proper kneading
• Shaping tight dough balls to retain surface tension
• Long, low‑temperature proof (4‑6 hours) for flavor and airy crumb
• Baking on a pre‑heated stone at 300 °C for a crisp crust

Chef Tips from the Video

• Use high‑protein Manitoba flour for the strongest gluten network; a blend of 70 % Manitoba and 30 % Tipo 00 works well.
• Let the dough rest uncovered for 10 minutes after the first autolyse to improve extensibility.
• If you have a stand mixer, use the dough hook on low speed for the first 5 minutes, then finish by hand for better feel.

Troubleshooting

Storage

Refrigerator: Store shaped dough balls in foil, covered, for up to 3 days.

Freezer: Freeze dough balls individually wrapped in foil and a zip‑lock bag for up to 1 month; thaw overnight in the fridge before use.

Room temperature: Do not store dough at room temperature for more than 6 hours; it will over‑proof.

Make-Ahead Tips

• The dough can be prepared up to 3 days in advance and kept refrigerated; bring to room temperature before shaping.
• Freeze individual dough balls for up to a month; thaw in the refrigerator overnight before the final proof.
• Pre‑bake the crust for 2 minutes before adding toppings if you prefer a very crisp base.

Frequently Asked Questions