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Meat Lovers Pizza Recipe

Name: Dua Pies Meat Lovers Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 3 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 cups warm water; 2 tsp active dry yeast; 2 tbs olive oil; 1 tsp fine sea salt; 1 tsp granulated sugar; 1 cups crushed tomatoes; 2 tbs tomato paste; 1 tbs olive oil; 2 tsp garlic cloves, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp red pepper flakes; 1 tsp salt; 0.5 tsp black pepper; 3 cups mozzarella cheese, shredded; 0.5 cups mozzarella/parmesan blend (optional); 20 to taste pepperoni, sliced; 1 cups cooked Italian sausage, crumbled; 6 slices cooked bacon, chopped; 6 oz sliced ham; 0.5 cups ground beef, cooked and drained; 2 tbs grated Parmesan; 6 leaves fresh basil (optional); 1 tbs olive oil for brushing; 0.5 tsp dried oregano; 0.25 tsp cracked black pepper; 0.25 tsp red pepper flakes

Inspired by Dua Pie

Time2h

Serves3

Make Meat Lovers Pizza Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

3 cups 00 bread flour

1 cups warm water

2 tsp Active dry yeast

2 tbs olive oil

1 tsp fine sea salt

1 tsp granulated sugar

Sauce

1 cups crushed tomatoes

2 tbs tomato paste

1 tbs olive oil

2 tsp Garlic cloves, minced

1 tsp Dried oregano

1 tsp dried basil

1 tsp Red pepper flakes

1 tsp Celtic sea salt

1/2 tsp black pepper

Toppings

3 cups Mozzarella cheese, shredded

1/2 cups mozzarella/parmesan blend (optional)

20 to taste pepperoni, sliced

1 cups cooked Italian sausage, crumbled

6 slices cooked bacon, chopped

6 oz sliced ham

1/2 cups ground beef, cooked and drained

2 tbs grated Parmesan

6 leaves fresh basil (optional)

1 tbs olive oil for brushing

Finish/Seasoning

1/2 tsp Dried oregano

1/4 tsp Cracked black pepper

1/4 tsp Red pepper flakes

Method

Dough

Proof yeast

Combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use stand mixer with dough hook on medium-low for 5 minutes). If dough is too sticky, add up to 2 tablespoons additional flour.

First rise

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

Shape

Punch down dough and transfer to a lightly floured surface. For one 12–14" pizza, shape into a ball and let rest 10 minutes. Then stretch or roll into a 12–14" circle about 1/4" thick, creating a slightly thicker rim for the crust. Transfer to a pizza peel or baking sheet lined with parchment and dusted with cornmeal if desired.

Sauce

Cook sauce

Heat 1 tablespoon olive oil in a small saucepan 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, salt, and black pepper. Stir to combine and simmer gently for 8–10 minutes to thicken and meld flavors. Taste and adjust seasoning. Remove from heat and let cool slightly before using.

Toppings

Preheat oven

Place an oven rack in the highest position and preheat oven to 500°F (260°C). If using a pizza stone, place stone in oven before preheating. Preheat for at least 30 minutes so the surface is thoroughly hot.

Prepare meats

If not already cooked, cook the Italian sausage until no longer pink and break into crumbles; cook ground beef and drain excess fat; cook bacon until crisp and chop. Slice pepperoni and ham as needed.

Assemble pizza

Brush the dough rim lightly with 1 tablespoon olive oil. Spread an even layer of sauce over the dough, leaving a 1/2-inch border. Sprinkle about 2 1/2 cups shredded mozzarella evenly over the sauce. Distribute pepperoni slices evenly, then sprinkle cooked sausage, crumbled bacon, chopped ham, and ground beef over the cheese. Add the remaining 1/2 cup mozzarella or blend in spots to encourage even melting. Sprinkle grated Parmesan over the top.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes, rotating halfway through, until the crust is golden and the cheese is bubbling and lightly browned. Baking time will vary with oven and stone; watch closely after 7 minutes.

Finish

Remove pizza from oven and let rest 2–3 minutes. Sprinkle with the finishing dried oregano, cracked black pepper, and red pepper flakes. Tear fresh basil leaves and scatter on top if using. Slice and serve hot.