Name: Doppio Zero Campbells La Carne Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 cups warm water (105-115°F / 40-46°C); 2 tsp active dry yeast; 1 tbs granulated sugar; 1 tsp salt; 2 tbs olive oil; 1 cups canned crushed tomatoes; 2 tsp tomato paste; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp red pepper flakes; 1 tsp salt; 1 tsp black pepper; 1 tbs olive oil; 8 oz ground beef (80/20); 6 oz Italian sausage, casing removed; 40 to taste pepperoni slices; 4 slices smoked bacon, cooked and chopped; 0.5 cups red onion, thinly sliced; 0.5 cups green bell pepper, thinly sliced; 2 cups mozzarella cheese, shredded; 1 cups provolone cheese, shredded; 0.25 cups Parmesan cheese, grated; 2 tbs fresh parsley, chopped; 1 tsp crushed red pepper; 1 tbs olive oil (for brushing)

Method

Dough

Activate yeast

In a small bowl, stir warm water, sugar and yeast. Let sit 5–8 minutes until foamy.

In a large mixing bowl combine flour and salt. Make a well in center.

Add foamy yeast mixture and 2 tablespoons olive oil to flour. Mix until a shaggy dough forms.

Turn dough onto lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 4–5 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–75 minutes.

Punch down dough and divide if making two smaller pizzas, or shape into one ball for a 12–14 inch pizza. Let rest 10 minutes before stretching.

Sauce

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, not browned.

Stir in crushed tomatoes and tomato paste. Add oregano, basil, red pepper flakes, salt and pepper. Bring to a gentle simmer, reduce heat to low and cook 8–10 minutes to slightly thicken. Remove from heat and cool to room temperature.

Meat Toppings

Preheat oven to 500°F (260°C) with pizza stone or heavy baking sheet placed on middle rack for at least 30 minutes.

In a skillet over medium-high heat, brown ground beef, breaking it up with a spoon, until no longer pink, about 6–8 minutes. Season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Drain excess fat and set aside on paper towels to remove remaining grease.

In the same skillet, cook Italian sausage (removed from casing) until browned and cooked through, about 5–7 minutes. Break into small crumbles. Drain and combine with ground beef.

If bacon is not yet cooked, pan-fry or bake slices until crisp, then chop. Thinly slice red onion and green bell pepper and set aside. Have pepperoni slices ready.

Assembly & Baking

On a lightly floured surface, stretch or roll dough into a 12–14 inch round, leaving a slightly thicker rim. Transfer to a pizza peel dusted with semolina or cornmeal (or to a parchment-lined baking sheet if you don't have a peel).

Brush the dough rim lightly with 1 tablespoon olive oil to promote browning.

Spread an even layer (about 3/4 to 1 cup) of cooled tomato sauce over the dough, leaving the rim bare.

Evenly distribute the cooked ground beef and sausage across the sauce.

Arrange pepperoni slices to cover the pizza (use as many as you like — about 30–40 for full coverage). Scatter chopped bacon, sliced red onion and green pepper evenly.

Sprinkle shredded mozzarella and provolone evenly over the toppings, then finish with grated Parmesan.

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

If you prefer a crisper top, finish with 1–2 minutes under a broiler—watch constantly to avoid burning.

Remove pizza from oven and let rest 3–5 minutes. Sprinkle chopped parsley and crushed red pepper over the top. Slice and serve.