Okay, there’s no such thing as an official “Kansas City Style Pizza” (yet!). But if you know anything about Kansas City, you know it’s famous for three things: its world-class BBQ, cheesy corn casserole, and a quirky claim to fame—the invention of sourdough donuts. So, in honor of this great city and their Chiefs, we’ve crafting a pizza that brings all of those iconic KC flavors together in one incredible game-day creation. This pizza is smoky, tangy, salty, sweet, and loaded with toppings, all baked to perfection on a tangy sourdough crust.
Whether you’re a die-hard sports fan or just rooting for great food, this big Kansas City Style Pizza will be the MVP of your next watch party!
Let’s Talk About KC
Kansas City dates back to is formation in 1838 and is a city with deep roots in American history and culture. Known for its rich frontier past, vibrant jazz scene (especially in the 1930’s), iconic fountains, a proud (and sometimes infamous) history of professional sports – and of course, FOOD.
And among its food offerings, if there’s one thing that truly defines KC’s culinary identity, it’s barbecue. Kansas City style BBQ is famous for its sweet, smoky sauce and slow-cooked meats, generally served with a side of tangy pickles, savory baked beans, or the region’s famous, cheesy corn casserole. This city takes its food seriously, blending bold flavors with down-home comfort—and that’s exactly what inspired this KC style pizza.
Why Invent a Kansas City Style Pizza?
With such a strong and unique food culture, it’s surprising that Kansas City doesn’t already have a signature pizza style. Think about it—Chicago has deep dish, New York has thin crust, and Detroit has that thick, cheesy square pizza. Kansas City, with its world-renowned BBQ, rich dairy heritage, and even its quirky role in the invention of sourdough donuts, is primed for a pizza style all its own.
And with the Chiefs making a strong for the Superbowl, it’s time!
This pizza brings all those elements together: tangy sourdough crust, smoky BBQ chicken or beef, bold cheddar cheese, and the sweet crunch of corn. It’s a pie that screams Kansas City in every bite, and if you ask us, it’s about time KC got its pizza moment in the spotlight!
Tell Me About Kansas City-Style Barbecue
KC has a very long heritage of slowly smoked meats – over 100 years now. Of course, BBQ is as old as mankind, but Kansas City-Style Barbecue has been “a thing” since it was first introduced by Henry Perry in his trolley barn in 1908. It seems Henry might have had the monopoly until the 1940’s and today there are over 100 barbecue restaurants in KC, according to Wikipedia sources.
KC style uses pretty much every kind of meat (sometimes even fish) seasoned with a dry-rub and slow-smoked over wood then served with barbecue sauce. Surely the most iconic KC BBQ meat are burnt ends from a brisket.
And while you certainly could use burnt ends for your pizza, they are so special and delicious, you might end up eating them all while you’re making your pizza!
I might suggest pulled pork (or chicken) as a great alternative. Our friends at Legends of the Grill have a fantastic recipe for smoked pulled pork.
Kansas City BBQ Sauce
KC BBQ tends to use more sauce than other BBQ styles, so that’s why we’re using BBQ sauce instead of pizza sauce.
Just like anywhere else, there are a huge variety of recipes for KC sauce. Early versions of the sauce were actually harsh and peppery and it wasn’t until Rich Davis started using extra molasses in his KC Masterpiece sauce recipe that KC sauce seems to have become sweeter. While you can opt for a different variety or even to make your own, we’ve got a lot of food to get ready for the party, so we’re doing KC’s.
But if you do want to make your own, we love this recipe by our friends at at A Food Lover’s Kitchen for their Smoky Bourbon BBQ sauce recipe.
Game Time: What’s a Kansas City Style Pizza?
This isn’t your typical game-day pizza—it’s a tribute to Kansas City’s culinary roots. Here’s what makes it so unique:
- Sourdough Crust: A nod to Kansas’s invention of sourdough donuts, this crust adds a tangy flavor that perfectly balances the rich toppings. And for extra points, we’re going to smoke the dough too!
- Kansas City-Style BBQ Sauce: Smoky, sweet, and tangy—this sauce replaces traditional tomato sauce and brings that authentic BBQ flair to every bite.
- Shredded BBQ Beef, Pork, or Chicken: You can’t do KC-style without some barbecue! We’re using tender, smoky shredded BBQ beef as the main protein but you can use pork or chicken.
- Sharp Cheddar Cheese: No cheesy corn-inspired pizza would be complete without bold, sharp cheddar melted on top.
- Sweet Corn Kernels: A sweet, crunchy addition that pays homage to Kansas City’s famous cheesy corn casserole.
- Dill Pickles: A signature BBQ side, the dill pickles add a bright, tangy finish that cuts through the richness of the cheese and bacon.
- OPTIONAL: Savory Bacon Bits: Bacon bits usually show up in cheesy corn. However, we already have meat on the pizza (especially if you are using pulled pork), so depending on your preferences, you might add bacon – or not.
Ready, Set, Bake! – How to Make Your Own Kansas City Style Pizza
Ingredients for a 16” Kansas City Style Pizza:
- 5 ounces of BBQ meat – shredded
- Kansas City BBQ’s all sorts of meat, so feel free to use your own favorite. I used left over brisket shredded in BBQ sauce. Pulled pork or chicken are also great options.
- 1 lb. of sourdough pizza dough (instructions and ingredients below)
- 8 ounces of sharp cheddar (I used white cheddar because I like the look better on pizza)
- 1/2 cup of Kansas City BB sauce
- 3 ounces of dill pickles
- Optional: 3 ounces of bacon bits.
For the Sourdough Crust: I recommend you reference our Sourdough pizza recipe. The recipe makes about 1 lb. of dough, which is perfect for a 16″ pizza. We’re also going to smoke it!
* Note that you can use 1 lb. of pre-made pizza dough if you don’t have time or making sourdough.
For homemade Kansas City BBQ Sauce: we recommend A Food Lover’s Kitchen for their Smoky Bourbon BBQ sauce recipe.
Step 1: Prepare the Sourdough “Levain”
We’re assuming you already have a sourdough starter. If you don’t, you can do a decent short-cut using biga or poolish. Read our article on pizza starters here to get ahead of the game!
- Adding 5 tablespoons (2.5 fluid ounces) of water (~70 grams) and 8 tablespoons of bread flour (also ~70 grams) to 2.5 ounces of sourdough starter (by weight – again, about 70 grams).
- This will yield a total of about 7 ounces of levain.
- Let the levain develop over at least 8, but preferably at least 12 (and no more than 24) hours at room temperature.
- Tip: If you’re going to make the pizza the same day, double the amount of starter (for flavor) and add 1 teaspoon of yeast. Proceed to step 2 after 2 hours instead of 24.
Step 2: Day 2 – Make the Final Dough
- Add the levain to your stand mixer (or you can mix by hand) and add 0.5 cups of water and start the stand mixer on its slowest setting.
- Slowly add 1.25 cups of bread flour.
- The dough should develop into a ball but it may need a little extra kneading time.
- You might have to stop the mixer and work the dough a little with your hands to make sure it feels well mixed.
- You now have a dough ball between 14 and 16 ounces, which will make a generous 14″ pizza (or two smaller individual size pizzas).
- Transfer the dough to an air tight container.
- Now we’re going to smoke the dough and let it rest in the sealed container for four hours.
Step 3: The Kansas City BBQ Meat
- You’ve got options here on what kind of Kansas City BBQ you want to use.
- Chicken will be the easiest to work with on the pizza.
- Beef brisket is probably the most “Kansas”. I suggest you read this article by our friends at A Food Lover’s Kitchen for a wonderful recipe.
Step 4: Make the Kansas City BBQ Sauce
Again, we’ve used KC Masterpiece BBQ sauce for our pizza.
But if you want to make your own, we’re going to recommend a wonderful smoky BBQ sauce from our friends at at A Food Lover’s Kitchen for their Smoky Bourbon BBQ sauce recipe.
BBQ Sauce Ingredients
- 1/4 onion cut into wedges
- 1 cloves garlic minced
- 1/2 cup (118 ml) bourbon whisky
- 1 cup (237 ml) ketchup
- 2 tablespoons (30 ml) tomato puree
- 3 tablespoons (44 ml) cider vinegar
- 2 tablespoons (30 ml) liquid smoke flavoring
- 3 tablespoons (44 ml) Worcestershire sauce
- 1/8 cup (28 g) brown sugar
- 1 teaspoon (5 ml) hot sauce
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/4 tablespoon (5 g) salt
Homemade BBQ Sauce Instructions
- Add the onion, garlic and bourbon to a small saucepan. Simmer on low for 10 minutes until the bourbon reduces by half.
- Add all additional ingredients and stir well.
- Bring to the boil, then reduce to medium-low and simmer for 20 minutes.
- Take the pan off the heat and allow to cool.
- Strain the sauce into a bowl.
- Use immediately or store in the refrigerator for up to two weeks.
- In a medium saucepan over medium heat, combine the ketchup, apple cider vinegar, molasses, Worcestershire sauce, and brown sugar.
- Stir in the smoked paprika, garlic powder, onion powder, and season with salt and pepper.
- Simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Set aside to cool.
Step 4: Assemble the Pizza
- Preheat your oven to 450°F. If you have a pizza stone, place it in the oven to heat up.
- Roll out the sourdough dough into a 16-inch circle and place it on a greased pizza pan or parchment paper.
- Spread a generous layer of Kansas City-style BBQ sauce over the dough, leaving a small border around the edges.
- Evenly distribute the shredded BBQ chicken or beef over the sauce.
- Add dill pickle slices.
- If not everyone is going to love the pickles, you can add them on top after baking.
- Sprinkle the shredded sharp cheddar cheese on top,
- Finally, add the sweet corn kernels.
Step 5: Bake the Pizza
- Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
- Remove the pizza from the oven and let it cool for 2-3 minutes before slicing.
Step 6: Slice and Serve – Chiefs Style!
Cut the pizza into squares or rectangles, tavern-style, for easy sharing—perfect for a Superbowl party crowd. Serve it alongside some extra BBQ sauce for dipping, and get ready to cheer on the Chiefs with every smoky, cheesy bite.
Game Day Tip: Customize Your Toppings!
Not a fan of pickles? Skip them! Want to add a little heat? Toss on some jalapeño slices or drizzle the pizza with hot honey. This Kansas City Style Pizza is all about having fun with regional flavors, so feel free to make it your own.
Final Thoughts – A Superbowl Pizza for the Win
While there may not be an official Kansas City Style Pizza, this BBQ-loaded creation brings together the best of KC’s culinary traditions. From tangy sourdough crust to rich BBQ sauce, crispy bacon, and sweet corn, every bite is packed with flavor. Whether you’re hosting a Superbowl party or just in the mood for something different, this pizza is a guaranteed crowd-pleaser.
And if you want to try something more exotic in shape, check out our Superbowl Party Pizza!
Kansas City Style Pizza Recipe
Equipment
- 1 16" Pizza Pan Or any other pan that will fit your pizza.
- 1 Cutting board
- 1 Pizza Rocker Alternatively pizza scissors or pizza cutter.
- 1 Smoking gun
Ingredients
- 16 ounces Pizza dough We recommend our sourdough bread pizza dough. But you can also use Trader Joe's pizza dough if using pre-made or try our Thin Crust Dough recipe if making yourself.
- 5 ounces brisket slow-smoked, slow-cooked
- 8 ounces sharp cheddar cheese shredded
- 3 tablespoons sweet corn kernels drained
- ½ cup KC Masterworks BBQ Sauce
- 3 ounces Dill pickle slices
- 3 tablespoons Bacon bits
Instructions
Step 1: Prepare the Sourdough “Levain”
- We’re assuming you already have a sourdough starter. If you don’t, you can do a decent short-cut using biga or poolish. Read our article on pizza starters here to get ahead of the game!
- Adding 5 tablespoons (2.5 fluid ounces) of water (~70 grams) and 8 tablespoons of bread flour (also ~70 grams) to 2.5 ounces of sourdough starter (by weight – again, about 70 grams).
- This will yield a total of about 7 ounces of levain.
- Let the levain develop over at least 8, but preferably at least 12 (and no more than 24) hours at room temperature.
- Tip: If you’re going to make the pizza the same day, double the amount of starter (for flavor) and add 1 teaspoon of yeast. Proceed to step 2 after 2 hours instead of 24.
Step 2: Day 2 – Make the Final Dough
- Add the levain to your stand mixer (or you can mix by hand) and add 0.5 cups of water and start the stand mixer on its slowest setting.
- Slowly add 1.25 cups of flour.
- The dough should develop into a ball but it may need a little extra kneading time.
- You might have to stop the mixer and work the dough a little with your hands to make sure it feels well mixed.
- You now have a dough ball about 16 ounces, which will make a good, thin 16" pan pizza.
- Transfer the dough to an air tight container.
- Use a smoking gun to smoke the dough and seal the container.
- Let the dough rest in the smoke for 4 hours.
Step 3: Make the Kansas City BBQ Meat
- You’ve got options here on what kind of Kansas City BBQ you want to use.
- Beef brisket is probably the most "Kansas". I suggest you read this article by our friends at A Food Lover's Kitchen for a wonderful recipe.
- Pulled pork or pulled chicken are also great options.
- Shred the meat so you can easily distribute it over the pizza.
Step 4: The Kansas City BBQ Sauce
- We've used KC Masterpiece, which is an authentic KC sauce. It's a bit on the sweet side so you should try it for yourself.
- If you want to make your own, we're going to recommend a wonderful smoky BBQ sauce from our friends at at A Food Lover's Kitchen for their Smoky Bourbon BBQ sauce recipe.
Step 5: Assemble the Pizza
- Preheat your oven to 450°F. If you have a pizza stone, place it in the oven to heat up.
- Lightly oil your pizza pan.
- Place the dough ball onto a floured surface and roll out the sourdough dough into a circle 16" across.
- Transfer the dough to the pizza pan.
- Use your fingers to gently shape the pizza to fit the pan. If a tear develops, you can pinch it closed.
- Spread a layer of Kansas City-style BBQ sauce over the dough, leaving a small border around the edges.
- Evenly distribute the shredded meat over the sauce.
- Add dill pickle slices.If not everyone is going to love the pickles, you can add them on top after baking.
- Distribute the shredded sharp cheddar cheese over the entire pizza.
- Finally, add the sweet corn kernels.
Step 6: Bake the Pizza
- Place the pizza in the preheated oven and bake for 8 minutes.
- Rotate the pizza in the oven and cook for another 8 minutes or until the crust is golden brown and the cheese is bubbly.
- If you have a pizza stone, I like to finish the pizza on the stone for about 3 minutes with the oven off. This will get a little extra crisp on the bottom.
- Remove the pizza from the oven and let it cool for 2-3 minutes before slicing.
Step 7: Slice and Serve – Chiefs Style!
- Cut the pizza after the cheese has set slightly.
- And now serve and share with your football-loving friends!
Nutrition
Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.