Name: Adriatic Cafe Italian Grill Spring TXs All Meat Pizza Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 2 tsp active dry yeast; 1 cups warm water (about 105–115°F / 40–46°C); 1 tsp sugar; 2.5 cups all-purpose flour; 1 tsp salt; 1 tbs olive oil; 3 tbs tomato sauce; 1 tbs tomato paste; 1 tsp dried oregano; 0.5 tsp dried basil; 0.25 tsp garlic powder; 0.25 tsp salt; 0.125 tsp black pepper; 1 tsp olive oil; 2 cups shredded mozzarella cheese; 20 to taste pepperoni slices; 6 oz ground beef (85% lean); 6 oz Italian sausage (casings removed); 4 oz Canadian bacon (sliced); 1 tsp olive oil; 0.25 tsp salt; 0.125 tsp black pepper; 0.25 tsp red pepper flakes; 2 tbs grated Parmesan cheese; 1 tbs chopped fresh parsley (optional); 1 tbs cornmeal or flour for dusting

Method

Dough

Activate yeast

In a small bowl, stir the warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy.

In a large bowl, combine the flour and salt. Make a well and add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low for 5–6 minutes.

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place about 1–1.5 hours, until roughly doubled in size.

Punch down the dough and let rest 5 minutes before shaping. This recipe makes one 12-inch thin-to-medium crust pizza (serves 2–3).

Sauce

While the dough rises, combine tomato sauce, tomato paste, dried oregano, dried basil, garlic powder, salt, black pepper and olive oil in a small bowl. Stir until smooth and taste-adjust if needed. Set aside.

Toppings

Cook meats

Preheat a skillet over medium-high heat. Add 1 tsp olive oil. Crumble the ground beef and add the Italian sausage (removed from casings) to the hot skillet. Season with 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp red pepper flakes. Cook, breaking up the meat, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer meat to a paper towel–lined plate to drain excess fat. Pat Canadian bacon slices dry; if you prefer them warmed, sear briefly 30–45 seconds per side in the same skillet.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, oil lightly or dust with cornmeal/flour.

On a lightly floured surface, stretch or roll the dough to a 12-inch round about 1/4-inch thick for a medium crust. Transfer dough to a pizza peel dusted with cornmeal or to the prepared baking sheet.

Spread the prepared sauce evenly over the dough, leaving a 1/2-inch border for the crust (use about all of the sauce).

Sprinkle half of the shredded mozzarella over the sauce. Distribute the cooked ground beef and Italian sausage evenly. Arrange the pepperoni slices on top and scatter the Canadian bacon pieces. Finish with remaining mozzarella, distributing evenly so toppings are slightly buried in cheese.

Bake & Finish

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F (260°C), rotating once halfway through, until crust is golden and cheese is bubbling and beginning to brown. Baking time will vary with oven and stone.

Remove pizza from oven. Sprinkle grated Parmesan evenly over the hot pizza and garnish with chopped parsley if using. Let rest 2–3 minutes to set.

Slice and serve hot. Store leftover pizza refrigerated up to 3 days.