- Par-baking room-temperature dough on a hot, oiled sheet pan — and finishing the pizza on two oven racks — creates a golden, lattice-crisp crust sturdy enough for serious toppings.
- Smoky chorizo, thick-cut bacon, and pepperoni layer bold pork flavors while their drippings season the sauce and a cayenne-spiked hot honey glaze, giving every bite balanced sweet-hot depth.
- Quick, basil-bright tomato sauce and make-ahead components streamline game day prep, and a final broil caramelizes the honey for crackly edges that keep guests reaching for another slice.
Baked edge to edge on a sturdy sheet pan, this pizza is unapologetically bold, and built for the carnivore who thinks traditional toppings are just a warm‑up. Smoky chunks of chorizo render their paprika‑stained oil into the dough, mingling with pieces of crispy bacon and classic pepperoni for a triple‑threat bite that hits sweet, salty, and spicy all at once.
Because every layer carries flavor, the pizza feels luxuriously heavy. Rich from the torrent of sizzling pork fat and the finishing drizzle of olive oil and honey, the quick tomato sauce and cheese round out the perfect bite. That hint of honey is the secret handshake: It tames the heat, brightens the spice, and caramelizes under the broiler to create lacquered edges that crackle with every chew.
Despite the indulgent toppings, the crust holds its own. Parcooking the dough creates a firm shelf for all the heavy toppings, even developing a slight crunch rarely achieved outside a stone deck oven. Lift a slice and you’ll see a golden lattice that audibly snaps before yielding to cloud‑soft bread inside.
Just before serving, fresh basil leaves release peppery, aromatic oils that cut through the richness and give the dish a touch of herbal freshness and green. Serve this pizza as a hearty main or cut it into strips and serve as an appetizer at a tailgate, potluck, or party.
The case for room temperature pizza dough
Room temperature dough stretches willingly because its gluten has relaxed. Cold dough locks proteins in a stiff lattice, so it springs back and tears. As the dough warms, gluten strands uncoil, water redistributes, and fats soften, making the dough pliable and easy to work with. Active yeast also produces carbon dioxide bubbles that expand the structure, giving you greater surface area to push. With tension reduced and pockets of gas cushioning each press, the dough stretches smoothly into an even crust.
What is hot honey?
Hot honey is sweet honey infused with chile heat, creating a pourable condiment that blurs the line between fire and caramel. You can purchase premade versions or make it at home by gently warming one cup of honey with a tablespoon of crushed red pepper or sliced chiles until fragrant. In this recipe, the rendered chorizo drippings are mixed with honey and a touch of cayenne for a smoky, spicy heat that also utilizes every last bit of flavor from the sausage.
Notes from the Food & Wine Test Kitchen
- Oil your hands to stretch the dough, which will help prevent the dough from sticking to you and the pan.
- Save all that leftover bacon grease and chorizo oil! It’s used throughout this recipe because it’s a free bonus flavor.
- If you can’t find fresh chorizo, hot Italian sausage is a great substitute.
Suggested pairing
2022 Le Macchiole Bolgheri Rosso. A blend of Merlot, Cabernet Franc, Cabernet Sauvignon, and Syrah, this Italian red delivers on dark berry fruit and bright acidity. Firm yet polished tannins and that acid backbone cut the fatty richness of bacon, chorizo, and pepperoni, cleansing the palate between bites. Full‑bodied yet balanced, the wine matches a heavy sheet pan pizza’s weight without overwhelming its complex flavors.
This recipe was developed by Adam Dolge; the text was written by Breana Killeen.
