All Meat Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a home oven, place a pizza stone or heavy baking sheet in while preheating. Stretch or roll the pizza dough on a lightly floured surface to a 12-inch round (about 1/4-inch thick). Transfer the stretched dough to a well-floured pizza peel or an inverted baking sheet lined with parchment for easy transfer.

Make the sauce while the oven preheats: in a small bowl combine 1 cup passata (or crushed tomatoes), 1 tablespoon tomato paste, 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon sugar (optional), 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Stir until smooth and taste; adjust seasoning. The sauce should be slightly thick so it doesn't make the crust soggy.

Cook and prepare meats

Prepare the meats so they are ready to assemble: Pan-cook 8 oz Italian sausage in a skillet over medium heat, breaking it up with a spatula, until no longer pink and golden, about 6–8 minutes; drain excess fat. Cook 4 slices smoked bacon until crisp, drain and chop into bite-size pieces. If using raw meatballs, cook or bake them until fully cooked (internal temp 160°F/71°C for beef/pork), then slice into 1/4-inch thick pieces. If meats are pre-cooked (deli ham, pepperoni), simply portion them: tear or fold 4 oz ham, lay out 30 slices pepperoni.

Assemble the pizza on the prepared dough: Spoon and spread about 1/2 to 2/3 cup of the tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 2 cups shredded aged mozzarella evenly over the sauce, leaving a little sauce visible so flavors balance. Distribute the meats evenly: arrange pepperoni slices across the surface, scatter cooked sausage, chopped bacon, torn ham pieces, and sliced meatballs so each slice will have a mix of meats. Lightly press some pepperoni or other meats into the cheese so they won’t slide off.

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and blistered in spots and the cheese is melted and bubbling. Baking time varies with oven and stone — watch for golden edges and melted cheese.

Remove pizza from the oven and transfer to a cutting board. Immediately sprinkle 2 tablespoons grated Parmesan or Pecorino over the hot pizza if using. Drizzle 1 teaspoon olive oil and scatter 2 tablespoons chopped fresh basil or parsley and 1/2 teaspoon red pepper flakes to taste. Let rest 2–3 minutes to set, then slice into 8 pieces and serve hot.