Baconing a DSP

[quixoteQ]

I haven't posted here in a while, so I hope everyone is doing well and had some properly happy holidays.

I've been making a DSP about once a week, adding pepperoni and/or jalapeños without too much variance because I can't think ahead more than 18 seconds at a time, and only half of that when at the grocery.  But I can nearly triple my planning power if bacon is involved, so here I am trying to get this question posted before my goldfish brain resets.  So, when is the best time to cook bacon as a DSP topping, and where works best in the layering process?

I'm not sure what info is most useful for those trying to help, but my DSP dough ball weighs in at 520g and bakes in a 10 x 14 Lloyd.  My standard DSP uses about 11oz of a brick/mozz blend which goes on first, bakes for around 12m at 500F, and my sauce gets spooned on after the bake.

Would you recommend laying uncooked or partially cooked bacon directly on the dough, or on top of everything?  Thanks, everyone!

Josh

[HansB]

It's a personal preference but if I were to use bacon on pizza I would precook to get ride of a lot of grease. I would place it on the cheese.

[Slice]

I like it on top so that it gets a bit crisp.

I also agree with the theory of precooking the bacon a bit, even just a quick microwave.

Whenever I have had bacon wrapped crust I have got some mad heartburn the next day, something pretty rare for me.
If it's just bacon on top I'm fine, so I just assumed it was excess grease soaking into the dough seem to make it tough to digest.
Maybe I just need to chew my food because at that point I'm basically eating like a seagull.

[foreplease]

Here is one I made with bacon and mushrooms. Pre-cooked both and put on top. It was very good. In the end, it's personal preference.
https://www.pizzamaking.com/forum/index.php?topic=26286.msg763226#msg763226

[quixoteQ]

Thank you, much appreciated!

[PapaJawnz]

I wonder if laying down the pre-cooked oscar meyer bacon strips like anchovies would do well?  Might encourage eating like a seagull 

[Bobby Lawn]

Would you recommend laying uncooked or partially cooked bacon directly on the dough, or on top of everything?  Thanks, everyone!

Josh

I tried doing a DSP like the ones you make with raw bacon (not a parbaked dough) and the bacon was still a bit too rare for my preference.

Another vote for always cook your bacon a bit before

I've also added bacon under the cheese and I didn't care for it. Eating with my eyes most of the time - it looks better on top.

[TXCraig1]

I like using raw bacon in my DS - light layer of cheese, layer of raw bacon strips, a bit heavier layer of cheese, and some fresh jalapenos on top. One of my favs.

[quixoteQ]

Thank you all - I'll try a couple of these suggestions this weekend.