All Meat Recipe

Mix and proof

In a large bowl, combine warm water (about 105–115°F) with sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add 1 tbs olive oil, salt and about 2 cups of the flour; stir to combine.

Form dough

Add remaining flour gradually and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. Dough should be slightly tacky but not sticky; add up to 1–2 tbs extra flour if necessary.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place 1 to 1.5 hours, until doubled in size.

Divide and rest

Punch dough down and divide into two equal pieces. Shape each into a tight ball, cover, and rest 20–30 minutes at room temperature before shaping to allow gluten to relax for easier rolling.

Cook sauce

In a small saucepan, heat 1 tbs olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes and 1/2 tsp salt. Stir to combine and simmer gently 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust salt or pepper. Remove from heat and let cool to room temperature.

Shred the mozzarella if not pre-shredded and grate the parmesan. Keep refrigerated until ready to assemble. Mix the grated parmesan into a small bowl to have on hand for finishing.

Cook meats

If any meats are not pre-cooked (Italian sausage, ground beef, bacon), cook them first: crumble sausage and ground beef in a skillet over medium heat until browned and cooked through, drain excess fat. Cook bacon until crisp, then chop. If using pre-cooked pepperoni/ham, they can be used as-is. Let all meats cool slightly.

Portion

Measure the pepperoni, cooked sausage, ham, bacon and ground beef into bowls so they’re ready for quick assembly.

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 45 minutes. If using a lower-temp home oven, preheat as high as it will go (500–550°F).

Shape dough

On a lightly floured surface, press and stretch one dough ball into a 12" round, leaving a slightly thicker rim. For a thin-crust, roll gently with a rolling pin to desired thickness. Transfer to a pizza peel dusted with flour or cornmeal, or to a parchment-lined baking sheet if not using a stone.

Sauce and cheese

Spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2" rim. Sprinkle 2 cups shredded mozzarella evenly over the sauce, then scatter about 1/4 cup grated parmesan.

Add meats

Distribute half of each meat topping evenly over the cheese: ~1/2 cup pepperoni, 1/2 cup cooked sausage, ~3/8 cup ham, 1/4 cup bacon, and 1/4 cup cooked ground beef. Press slices slightly into the cheese so they adhere while baking.

Brush and bake

Brush the exposed crust with a thin coat of olive oil. Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F (time will vary by oven and thickness) until crust is golden and cheese is bubbly and lightly browned.

Finish and rest

Remove pizza from oven and let rest 2–3 minutes. Sprinkle with remaining 1/4 cup parmesan if desired, crack 1/4 tsp black pepper over the top and add fresh basil leaves if using. Slice and serve hot.

Repeat

Repeat shaping, topping and baking steps with second dough ball and remaining ingredients.