Name: Don Favio's Pizza Gourmet- PIZZERIAs Meat Lovers Pizza Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tsp active dry yeast; 1 cups warm water (100–110°F / 38–43°C); 1 tsp sugar; 2.5 cups all-purpose flour; 1 tsp salt; 1 tbs olive oil; 1 cups canned crushed tomatoes; 1 tbs tomato paste; 1 tsp olive oil; 1 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 0.25 tsp black pepper; 0.5 tsp sugar (optional, to balance acidity); 2 cups shredded mozzarella cheese; 20 to taste pepperoni slices; 3 oz cooked Italian sausage, crumbled; 3 oz cooked bacon, chopped; 3 oz deli ham, roughly chopped; 2 tbs grated Parmesan (optional); 0.5 tsp red pepper flakes (optional); 1 tbs fresh basil or parsley (optional, for garnish); 1 tsp olive oil (for crust); 1 tbs cornmeal or flour (for dusting)

Method

Dough

Activate yeast

In a small bowl, stir the warm water, sugar and yeast. Let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive—start over with fresh yeast.

Mix dough

In a large bowl combine the flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook on medium for 5 minutes.

First rise

Lightly oil a bowl, place the dough inside and cover with plastic wrap or a damp towel. Let rise in a warm place 45–60 minutes or until doubled in size.

Sauce

Cook sauce

While the dough rises, heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper and optional sugar. Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Toppings

Prepare meats

If not already cooked, brown raw Italian sausage in a skillet over medium heat, breaking into crumbles, until cooked through (about 6–8 minutes). Cook bacon until crisp, then drain and chop. Slice or chop ham into bite-sized pieces. Drain any excess grease from sausage and bacon on paper towels.

Preheat oven

Place a pizza stone on the middle rack (if using) and preheat oven to 500°F (260°C) for at least 30 minutes. If you don’t have a stone, preheat a heavy baking sheet. Dust a pizza peel or inverted baking sheet with cornmeal or flour.

Assembly & Bake

Shape dough

Punch down the risen dough and turn onto a lightly floured surface. Roll or stretch into a 12–14-inch round (or desired size) about 1/4-inch thick, leaving a slightly thicker rim for crust. Transfer to the prepared peel dusted with cornmeal or flour.

Dress pizza

Brush the crust edge lightly with 1 teaspoon olive oil. Spread an even layer of the prepared tomato sauce over the dough, leaving the rim clear (about 3/4 cup sauce). Sprinkle 1 1/2 to 2 cups shredded mozzarella evenly over the sauce. Distribute pepperoni slices evenly, then sprinkle crumbled sausage, chopped bacon and ham over the top. Finish with grated Parmesan if using and a pinch of red pepper flakes if desired.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 9–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and lightly browned.

Finish and serve

Remove the pizza from the oven and let rest 2–3 minutes. Sprinkle with chopped fresh basil or parsley if desired. Slice and serve hot.

Finish

Any leftover meats and sauce can be refrigerated for up to 3 days. Store baked pizza in an airtight container up to 2 days and reheat in a 375°F (190°C) oven for 6–8 minutes for best texture.