Meat Lovers Pizza Recipe

Mix and proof dough

In a large bowl or stand mixer bowl, combine warm water, sugar and yeast. Stir and let sit 5 minutes until foamy. Add olive oil, salt and about 2 cups of flour. Stir (or mix on low) until incorporated, then gradually add remaining flour 1/2 cup at a time until a shaggy dough forms.

Knead the dough on a floured surface for 6–8 minutes until smooth and elastic, or knead in a stand mixer with the dough hook for 5 minutes. The dough should be slightly tacky but not sticky; add small additional flour amounts if excessively sticky.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–90 minutes. Punch down and divide if making two medium pizzas; for one large pizza leave whole and let rest 10 minutes before shaping.

Quick pizza sauce

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt and black pepper. Stir to combine and simmer gently for 10–12 minutes to thicken and meld flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.

Prepare meats

Preheat oven to 500°F (260°C) with a pizza stone on the middle rack if available; otherwise use a baking sheet inverted. Cook the Italian sausage: remove from casing if necessary and crumble into a skillet over medium-high heat. Cook 5–7 minutes until browned and cooked through. Drain excess fat on paper towels. Cook the bacon in a skillet or oven until crisp (about 8–12 minutes in oven at 400°F or 6–8 minutes in skillet). Drain on paper towels and chop into bite-size pieces. If ham needs heating, warm briefly in skillet.

If you prefer less grease on the pizza, blot cooked meats with paper towels. Pre-slice pepperoni if not pre-sliced. Grate mozzarella and parmesan if not pre-shredded.

Shape the dough

If using one large pizza, lightly flour or oil a work surface and stretch or roll the rested dough into a 14–16 inch round (or desired size). For two pizzas, shape each to about 10–12 inches. Transfer the shaped dough to a pizza peel dusted with cornmeal/semolina or to an inverted baking sheet if not using a peel.

Add sauce and cheese

Brush a thin layer of olive oil around the dough edge to help browning. Spread 3/4 to 1 cup of the prepared sauce evenly over the dough, leaving a 1/2–1 inch rim. Sprinkle mozzarella evenly over the sauce, leaving some open spots for toppings.

Top and season

Distribute cooked Italian sausage evenly over the cheese, then scatter chopped bacon and ham pieces. Arrange pepperoni slices on top (about 35–45 slices depending on size) so the pizza is well-covered. Finish with a light sprinkle of grated parmesan and a pinch of freshly ground black pepper.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and beginning to brown. Baking time will vary by oven and stone; watch closely after 7 minutes.

Remove pizza to a cutting board, let rest 2–3 minutes to set. If desired, brush the crust with a little olive oil and sprinkle chopped fresh basil or parsley. Slice and serve hot.