HORMEL® Black Label Bacon Takes Pizza to the Next Level

Outdoor pizza production presents unique logistical hurdles, particularly when cooking over live fire or on outdoor flat-top griddles. In this demonstration from the Social Summit, pizza maker Pizza Adam showcases how to streamline high-volume outdoor cooking using pre-cooked, shelf-stable bacon toppings on a Blackstone griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers.. For commercial kitchens, event caterers, and pop-up operators, managing raw pork prep on-site is both a food safety risk and a labour-intensive chore. By utilising premium pre-cooked bacon strips and crumbles, chefs can focus on dough hydrationDough HydrationThe ratio of liquid to flour in a dough, expressed as a percentage., stretch technique, and temperature control rather than rendering down pork fat on the line.

Streamlining Prep with Pre-Cooked Toppings

The primary operational advantage of using pre-sliced, pre-cooked bacon is the total elimination of the rendering step during live service. Raw bacon applied directly to pizza dough before cooking on a griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers. often leads to excess grease pooling on the cheese, resulting in a soggy, compromised crust. It also introduces the risk of undercooking the meat if the base of the dough browns too rapidly. Using a reliable, shelf-stable product ensures uniform texture and a consistent salt profile across every pie. This allows kitchen teams to portion toppings accurately, control costs, and maintain a tidy station during high-speed service.

Griddle-Baked Pizza Technique

Cooking pizza on a flat-top griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers. requires a fundamental shift in heat management. Because the heat source is concentrated underneath the steel plate, the crust cooks very quickly, making top-down melting and cooking a challenge. To balance this, chefs typically employ a basting dome to trap ambient heat and steam. In this rapid-cooking environment, toppings must heat through almost instantly. Pre-cooked bacon strips or crumbles crisp up and heat through in the short window it takes for the cheese to melt and the dough to char. This approach prevents the common pitfall of burnt dough topped with lukewarm meats, delivering a balanced pizza with a reliable crunch.