February 9, 2022

Tomato, Bacon and Blue Cheese Pan Pizza

Recipe: Camilla Wynne

I played around a lot with chef J. Kenji López-Alt’s no-knead pizza dough during quarantine. This is a deep-dish version of my favorite slice from Pizza Bono in Plattsburgh, N.Y. Substitute 1 lb. storebought pizza dough for a quick shortcut.


Pizza Dough

  • 2 cups all-purpose flour
  • 1 tsp salt
  • Rounded ½ tsp instant yeast
  • 1½ tbsp olive oil, divided


  • ⅔ cup blue cheese dressing
  • 2 ½ cups shredded low-moisture
  • mozzarella
  • 5 slices crispy cooked bacon, roughly chopped
  • ⅔ cup quartered cherry tomatoes
  • ¼ cup crumbled blue cheese (optional)
  • 2 tbsp finely chopped parsley


Yield: Serves 4 to 6

Make Dough

  1. The night before, in medium bowl, whisk together flour, salt and yeast. Add 215 mL of water and 1½ tsp olive oil, mixing by hand until no dry flour remains. Cover with plastic wrap and let sit on counter overnight.
  2. In the morning, scrape dough onto lightly floured surface and roll tightly into ball. Place on floured tray covered with plastic wrap in refrigerator and chill for 4 to 10 hours.
  3. Grease 12″ cast-iron skillet or 9″ x 13″ metal pan with remaining olive oil. Stretch dough to fit pan and cover with plastic wrap. Let rise for 1½ hours.
  4. Preheat oven to 500°F after 45 minutes.

Add Toppings And Bake Pizza

  1. After dough rises, gently deflate any large bubbles, then cover to edges with blue cheese dressing. Top with mozzarella, bacon, tomatoes and blue cheese (if using).
  2. Bake for about 20 minutes, until top is golden and bubbling, and bottom is browned. Let cool for 5 minutes before topping with parsley, cutting and serving.