BLT Pizza Sandwich

A folded, oiled pizza dough baked into the sandwich vessel, then stacked double-mayo BLT style with cold-oven crispy bacon.

Time: 3.5 hr (with proof) | Yield: 1 pizza sandwich | Difficulty: Easy | Serves: 2 | Published: 2026-10-26

The pizza sandwich vessel is one of the best tricks on this site: a 240g dough ball pressed flat, oiled, folded in half, and baked at 550 into a golden pocket that is somewhere between focaccia and a pita, except it tastes like pizza crust.

Any dough on the site works, my New York-ish Dough is the usual move. Press out ALL the air before the fold, oil both the inside and the top, and give it the optional flaky salt and herbs, they bake into the crust.

Then it becomes a BLT, done right: cold-oven bacon (flat, crispy, zero babysitting), mayo on BOTH sides of the lettuce for structure, seasoned tomatoes on top. The vessel is sturdy enough to hold a real stack and soft enough to bite clean through.

Ingredients

Making the Pizza Sandwich

BLT Pizza Sandwich

Directions

  1. Proof a 240g dough ball on the counter for at least 3 hours. I typically use my New York-ish Dough Recipe.
  2. Flour both sides of the dough ball and press out all the air, even on the edges. The final circumference should be about 8 inches or so.
    You'll know it's right: Press out ALL the air, edges included, to about 8 inches across. Trapped air turns the fold into a balloon instead of a pocket.
  3. Apply about a tablespoon of oil on one half.
  4. Fold over in half and lightly press down with a flat hand across the whole top.
    You'll know it's right: One light press with a flat hand across the whole top. You are sealing the fold, not flattening the dough.
  5. Apply another tablespoon-ish of oil on the top of the dough now.
  6. Sprinkle optional flaky salt and/or chopped herbs on top.
  7. Bake at 550 degrees for about 8 minutes. I usually finish with one minute of broil.
    You'll know it's right: About 8 minutes at 550, then a minute of broil for color. It should look like a golden half-moon pita with attitude.
  8. Remove and let cool for a few minutes before assembling your sandwich.
  9. BLT Pizza Sandwich
  10. You can make the bacon ahead of time. My favorite method is to put straight on a pan lined with tin foil, put into a cold oven, then bake at 400 degrees for about 15 minutes or until crispy.
    You'll know it's right: Cold oven start is the bacon cheat code: the fat renders slowly as it heats, flat strips, no curl, crispy at about 15 minutes.
  11. Open your pizza sandwich vessel.
  12. Add a layer of mayo.
  13. Lay down layers of bacon.
  14. Add the shredded lettuce.
  15. Another layer of mayo.
  16. Lay down your sliced tomatoes.
    You'll know it's right: Tomatoes ride above the second mayo layer, and the salt and pepper land on them. Mayo on both sides of the lettuce is the structural glue.
  17. Add salt and pepper to taste.
  18. Close your sandwich and enjoy!

Troubleshooting

The vessel puffed into a ball

Air left in the dough before folding. Press out all the air, edges included, before the fold. Pockets of air become pockets of steam.

Inside of the fold baked gummy

No oil between the layers. The tablespoon of oil on one half before folding is what keeps the interior from fusing into raw dough. Do not skip it.

Bacon curled and cooked uneven

Hot pan, hot oven, stovetop splatter. Cold oven start on a foil-lined pan, 400 degrees, about 15 minutes. The slow render keeps every strip flat and shatter-crisp.

Soggy sandwich by the second half

Tomatoes touching bread, single mayo layer. Mayo on both sides of the lettuce builds a moisture barrier, and the tomatoes stay in the middle of the stack.

Vessel cracked when I opened it

Sliced it while piping hot. The few minutes of cooling matter. Warm is perfect, straight-from-broiler is brittle.

Nutrition (1/2 of the sandwich): 520 calories, 18g protein, 48g carbs, 28g fat.