Meat Lovers Pizza Recipe

Bloom yeast

In a small bowl, stir the warm water with the sugar until dissolved. Sprinkle the active dry yeast over the water and let sit 5–10 minutes until foamy.

Make dough

In a large bowl combine the flour and salt. Add the foamy yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead & rise: Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Punch down and rest: Gently deflate the dough, shape into a disk, cover and rest 10 minutes. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.

Prepare tomatoes: If using fresh tomatoes, blanch in boiling water 30–45 seconds, transfer to ice bath, peel and chop coarsely. If using canned, crush by hand or pulse briefly in a blender to reach a chunky consistency.

Cook sauce: Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the chopped/crushed tomatoes, salt, black pepper and red pepper flakes. Simmer gently 10–12 minutes until slightly reduced.

Finish sauce: Stir in chopped fresh basil off heat and taste-adjust seasoning. Remove from heat and let cool slightly before using on the pizza.

Cook bacon: Preheat a skillet over medium heat. Add bacon slices and cook until just crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate and when cool, chop into 1/2-inch pieces.

Cook sausage: In the same skillet, remove all but 1 tsp of bacon fat (or add 1 tsp olive oil) and cook the Italian sausage over medium-high heat, breaking it into bite-sized crumbles until fully cooked and browned, 6–8 minutes. Drain excess fat on paper towels.

Prepare pepperoni: If you prefer slightly crisp pepperoni edges, arrange slices on a sheet and briefly toast under broiler 30–60 seconds per side or in a skillet 1–2 minutes until edges curl. Otherwise use raw slices.

Assemble pizza: On a lightly floured surface, stretch or roll the rested dough into a 12–13 inch round (for a medium pizza). Transfer dough to a pizza peel or parchment paper dusted with semolina or flour. Brush the dough edge lightly with 1 tsp olive oil to help browning.

Sauce and cheese: Spread 3/4–1 cup of the fresh tomato sauce evenly over the dough, leaving a 1/2–3/4 inch border for the crust. Sprinkle about 1 3/4 cups of shredded Provel evenly over the sauce, leaving a little for finish if desired.

Add meats: Distribute the cooked sausage and chopped bacon evenly over the cheese. Top with pepperoni slices, arranging in an even layer (about 25–30 slices depending on size). Sprinkle remaining 1/4 cup cheese over top and finish with 1/2 tsp dried oregano.

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

Rest and finish: Remove pizza from oven and let rest 2–3 minutes. Garnish with fresh basil leaves and a pinch of crushed red pepper if desired. Slice and serve immediately.

Serving suggestions: Serve hot with extra crushed red pepper and grated Parmesan at the table. Leftover slices can be reheated in a hot oven or skillet to revive crispness.