How to Make It
Place a cast-iron pizza pan or a pizza stone in oven, and preheat oven to 500°F. (Do not remove pizza pan or stone while oven preheats.)
Melt butter in a small saucepan over medium-low heat; add garlic slices to pan. Heat until butter begins to foam; turn off heat and let stand while you prepare the pizza dough.
Line a rimless baking sheet or pizza peel with parchment paper, and sprinkle with cornmeal. Place pizza dough on parchment, and stretch into a round, about 12 inches in diameter. Prick dough with a fork and brush the melted butter all over the dough; discard garlic slices. Carefully slide dough onto preheated stone in the oven. Bake in preheated oven for 6 minutes.
While the crust bakes, whisk together the vodka sauce, hot sauce, lime zest, juice, celery seed, and Worcestershire in a small bowl.
Carefully pull the crust back onto the pizza peel using tongs (parchment paper should not be necessary at this point). Spread the sauce evenly over the par-cooked crust, leaving a ½-inch border for the crust. Arrange the mozzarella slices evenly over the sauce. Evenly distribute the okra pieces, olives, bacon, pepperoncini slices, and tomato slices over the crust.
Carefully slide pizza back onto pizza stone. Bake 8-12 minutes or until crust is browned to your liking. Remove from oven and sprinkle with parsley, celery, and cracked black pepper. Let pizza rest for 5 minutes before slicing.