Name: District Bar and Kitchens The Butcher Block Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 3.5 cups all-purpose flour; 1 tsp instant dry yeast; 1 tsp sugar; 1.5 tsp fine sea salt; 1.5 cups warm water (about 105–115°F / 40–46°C); 2 tbs olive oil; 1 cup tomato pizza sauce (store-bought or homemade); 1 tsp garlic (finely minced); 1 tsp dried oregano; 1 tsp dried basil; 3 cups mozzarella cheese (shredded); 1 cup provolone cheese (shredded); 0.5 cups parmesan cheese (freshly grated); 40 slices pepperoni (thinly sliced); 8 oz italian sausage (mild or hot, cooked & sliced); 6 oz smoked ham (thinly sliced); 4 oz bacon (cooked crisp, chopped); 0.5 cup red onion (thinly sliced); 0.5 cup green bell pepper (thinly sliced); 0.5 cup mushrooms (sliced); 0.25 cup roasted red peppers (sliced); 0.5 tsp crushed red pepper flakes; 6 leaves fresh basil (optional, chiffonade); 1 tbs olive oil (for brushing); 0.25 tsp sea salt; 0.25 tsp freshly ground black pepper; 2 tbs extra parmesan (grated, for serving); 1 tsp olive oil (drizzle)

Method

Dough

Activate yeast and combine

In a large mixing bowl or the bowl of a stand mixer, combine warm water, sugar and instant dry yeast. Stir gently and let sit 5 minutes until foamy. If no foam appears, yeast may be inactive—start again with fresh yeast.

Mix dough

Add 2 cups of the flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon or dough hook on low until incorporated. Gradually add remaining flour 1/2 cup at a time until a soft, slightly tacky dough forms (about 3.5 cups total).

Knead

Turn dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic, or knead in a stand mixer with the dough hook for 4–5 minutes.

First rise

Lightly oil a clean bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Divide and rest

Punch down the risen dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape into tight balls, place on a lightly oiled tray, cover and rest 20 minutes to relax the gluten before shaping.

Butcher Block Toppings & Sauce

Prepare toppings

While the dough rises, cook and slice the italian sausage and bacon if not already cooked. Slice pepperoni, ham, mushrooms, bell pepper, red onion and roasted red peppers. Shred cheeses and grate the parmesan. Toss mushrooms lightly with a pinch of salt to draw out moisture if desired.

Preheat oven / stone

Place pizza stone or heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a pizza peel, lightly dust with semolina or flour.

Assemble pizza

On a floured surface, stretch or roll one dough ball into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer to a peel or parchment. Brush the edge lightly with 1/2 tbs olive oil. Spread 1/2 cup tomato sauce over the dough leaving the rim clear. Sprinkle garlic, 1/2 tsp oregano and 1/2 tsp basil over the sauce.

Layer cheeses and meats

Evenly distribute 1.5 cups shredded mozzarella and 1/2 cup shredded provolone over the sauce. Scatter pepperoni (about 20 slices) in an even layer. Distribute half of the cooked sliced sausage (4 oz), half the ham (3 oz), and half the chopped bacon (2 oz) across the pizza.

Add vegetables and season

Scatter half of the red onion (about 1/4 cup), green pepper (1/4 cup), mushrooms (1/4 cup) and roasted red peppers (2 tbsp) evenly. Sprinkle 1/4 tsp crushed red pepper flakes, 1/8 tsp sea salt and a pinch of black pepper. Finish with a light dusting (1–2 tbs) of grated parmesan.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–10 minutes until crust is golden and cheese is bubbling and slightly browned. Rotate halfway through if necessary for even browning.

Finish and rest

Remove pizza from oven and brush the crust with remaining 1/2 tbs olive oil and drizzle 1 tsp olive oil over the top. Let rest 2–3 minutes so cheese sets. Sprinkle with remaining parmesan and chiffonade fresh basil leaves (3 leaves per pizza) before slicing.

Finish & Serving

Slice pizza into 8 slices. Season to taste with the remaining 1/8 tsp sea salt, 1/8 tsp freshly ground black pepper, and extra parmesan as desired. Serve hot.

Repeat assembly and baking steps for the second dough ball to create a second pizza, or refrigerate the second dough ball for up to 24 hours (in an oiled, sealed container) or freeze for longer storage.