Butcher's Delight Recipe
Pepperoni, Italian sausage, Canadian bacon.
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Ingredients
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Dough
Sauce
Toppings
Finish
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.
- 2
Make dough
In a large bowl, whisk together the all-purpose flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium for 5 minutes.
- 4
- 5
Punch down and rest
Gently deflate the dough, shape into a ball, cover and let rest 10 minutes before shaping into a 12–14 inch pizza crust.
Sauce
- 6
Cook garlic
While dough is rising, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant, do not brown.
- 7
Simmer sauce
Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt and black pepper to the pan. Stir to combine, bring to a gentle simmer and cook 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.
Toppings / Assemble
- 8
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use it and preheat likewise.
- 9
Prepare meats
While oven preheats, cook Italian sausage: heat a skillet over medium-high heat, crumble the sausage into the pan and cook until browned and cooked through, about 6–8 minutes. Drain excess fat on paper towels. Slice or dice Canadian bacon if not pre-sliced.
- 10
- 11
- 12
Top with meats
Distribute the cooked crumbled Italian sausage evenly over the cheese. Arrange the pepperoni slices in a single overlapping layer across the pizza. Scatter the sliced/diced Canadian bacon evenly. Finish with grated Parmesan and a light sprinkle of red pepper flakes.
- 13
Transfer and bake
If using parchment, slide the pizza (on the parchment) onto the preheated stone or baking sheet using a peel or rimless baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and cheese is bubbling and beginning to brown. Rotate halfway if your oven has hot spots.
Finish & Serve
- 14
Finish
Remove the pizza from the oven and transfer to a cutting board. Let rest 2–3 minutes. Brush the crust lightly with the remaining olive oil and scatter fresh basil leaves over the top, if using.
- 15
Slice and serve
Slice into 8 slices and serve hot. Offer extra red pepper flakes and grated Parmesan at the table.