The Pepperoni, Bacon, Italian Sausage Pizza or PKS Pizza for short code is a Pizza made with these toppings. While this topping combination can be used on any Pizza Dough, such as the Thin Crust or Deep Dish, or even Pasta Bakes, Casseroles, Pizza Pasta Bake and Pizza Ovensubs. This recipe uses the Overnight Pizza Dough & Pizza Thyme Sauce, with the PIE/413 cook method to create a Beautiful Homemade Pizza.

Makeline Pizza Topping Codes

Your typical make line in a Pizzeria contains the following Pizza Toppings, and all of these have codes within the software that is used to display at the make line with what to top the pizza with. I believe the codes below are for Domino’s Pizza, but could be a mix of Pizzerias. Either way, the below illustrates the use of short codes for topping a pizza and is what JAHZKITCHEN uses to describe our Pizza. Such as PKS for the Pepperoni, Bacon, and Italian Sausage Pizza.

The ordering of the toppings is how they are placed on the Pizza. Starting with flat toppings first, followed by bulkier toppings as you go. I go with Cheese last, but you can place this down first if you want the toppings on last.

1. Pepperoni – P
2. Salami – Sa
3. Ham – H
4. Bacon Bits – K
5. Italian Sausage – S
6. Beef – B
7. Onions – O
8. Green Peppers – G
9. Mushrooms – M
10. Tomatoes – T
11. Green Olives – V
12. Black Olives – R
13. Pineapple – N
14. Banana Peppers or Jalapeños – Z or J
15. Mozzarella Cheese – C
16. Cheddar Cheese – Q

PKS Pizza Ingredients

Overnight Pizza Dough, Pizza Thyme Sauce (or other choice of Pizza Sauce), Pepperoni, Bacon, Italian Sausage, Pizzeria Cheese (Mozza or a 3:1 Mozza & Provolone).

Overnight Pizza Dough

This recipe is done with the Overnight Pizza Dough. But this can also be done with the Classic Hand Tossed Pizza Dough or even the Thin Crust or Deep Dish. Either way, ensure you have the pizza dough ready to go.

If using the Overnight Pizza Dough or the Classic Hand Tossed, the dough will be placed on a cornmeal surface and shaped following the best practices outlined in either one of these doughs. In short, this is to create the crust and stretch and then hand toss the pizza and fit to the pizza screen. I have large Pizza screens to accommodate any size.

Dough Sizes

The Dough weight used for these PKS Pizza was 3 × 454g. Dough sizes range in size depending on if you like a bready pizza or less bready pizza. The Westernized Pizzeria sizes typically follow;

• Small: 1/2 lb or 200g-233g
• Medium: 1 lb (ca. 454 g) or slightly under
• Large: 1 1/2 lbs or between 510-625g

The Neapolitan Pizzas which are thinner use 280g for a 12-inch pizza.

Pizza Sauce

For this recipe, I went with the Pizza Thyme Sauce. But any other kind of Pizza Sauce can be used just the same. Check out our collection of Pizza Sauce for other ideas.

PKS Pizza Toppings

The Pizza Toppings for the PKS or Pepperoni, Bacon, Italian Sausage Pizza are also placed in this order. Optionally add in Onions and/or Olives, which is what I did for this post. Which makes this technically a PKSO Pizza or a PKSOV Pizza. Typically though, it’s just the three meats for toppings. It’s one of our most favorite Pizzas.

1/2 a lb of Bacon is minced and then fried until mostly crispy. Two Italian Sausages were cooked over medium heat while breaking it up. But still leaving it somewhat chunky.

Pizzeria Cheese

While a high moisture (52%) Mozzarella Cheese works as a good cheese for Pizzas. The 3:1 combination of Saputo’s Mozzarella Cheese & Provolone is just incredible. It offers up a beautiful melt, stretch, and flavor to the cheese.

Use a food processor to quickly shred the Mozza Cheese and measure out 3 Cups to place into a freezer bag. Then shred Provolone Cheese and measure out 1 Cup to add to the freezer bag with the mozzarella cheese. Toss and mix well and store in the freezer.

Pizza Dipping Sauces

The Trio of Dipping sauces is Special Garlic Sauce, Donair Sauce, and Pizza Sauce (for this one we used the Pizza Thyme Sauce). These are just awesome to have on the side to dip your Pizza Crust in.