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1
If youre using a pizza stone, place it on a center rack in a cold oven.
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2
Preheat oven to 425 degrees F.
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3
Sift together flour, yeast, sugar, and salt in a large bowl.
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4
Add water and mix with a fork until a dough is formed.
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5
You may have to abandon the fork and switch to using your hands before a dough is fully formed.
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6
Dough should be slightly sticky.
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7
Knead lightly on a floured surface for about five minutes.
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8
Form dough into a ball and cover with a damp cloth while you prepare the rest of your pizza ingredients.
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9
Grate cheese, chop onions, and cut the corn kernels from the cob.
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10
Set aside.
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11
Cook your chopped bacon in a skillet over medium heat until fat has rendered and it gets a bit crispy, then set it aside on a plate lined with paper towels to absorb excess grease.
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12
Leave about one tablespoon of grease in the pan (discard the rest of the grease).
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13
Return pan to the heat and add corn kernels.
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14
Cook for 3-5 minutes, stirring frequently, until corn is lightly toasted.
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15
Remove corn from pan and set aside.
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16
Cut dough in half and, working with one half at a time, roll the dough out on a floured surface until dough is about 1/4 thick.
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17
Each half of the dough should yield a rectangular flatbread about 12x8.
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18
Sprinkle cornmeal on a cutting board without any grooves and gently lay the flatbread on the board.
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19
Spread half of the barbecue sauce onto the crust, leaving an edge of about 1/2 all the way around.
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20
Sprinkle on half of the bacon, onion, corn, and cheddar.
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21
Open the oven and pull out the rack with the pizza stone on it.
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22
Carefully slide the pizza from the cutting board to the stone using a flat spatula.
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23
Bake for 10-15 minutes until cheese is melted and crust is browned around the edges.
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24
While first pizza is baking, roll out the remaining dough for the second pizza and repeat the topping process.
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25
When its done remove pizza from the oven to a cutting board and slice into 8-10 pieces, depending on your preference.
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26
Bake the second pizza for 10-15 minutes as well.
