The Miller Recipe

Activate yeast and mix

In a large bowl, combine warm water (105–115°F / 40–46°C) with sugar and instant dry yeast. Stir and let sit 5 minutes until foamy. Add olive oil, then add 2 cups of flour and salt. Stir to combine into a shaggy dough.

Knead

Turn dough onto a floured surface. Gradually add remaining flour and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead in a stand mixer with a dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a clean bowl, place dough inside, turn to coat, cover tightly with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 60–90 minutes.

Divide and rest

Punch the dough down and divide into two equal portions for two large 14" pizzas (or keep whole for one very large). Shape into tight balls, cover, and let rest 20 minutes before stretching.

While dough rises, make the sauce. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste; stir to combine.

Add dried oregano, dried basil, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer gently, uncovered, 15–20 minutes to thicken, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Cook sausage: Remove sausage from casings if necessary. In a skillet over medium heat, cook bulk Italian sausage, breaking it into small crumbles, until no longer pink and browned, about 6–8 minutes. Drain excess fat and set aside on paper towels.

Cook bacon: In the same or another skillet, cook bacon slices until crisp or slightly under-crisp (they will crisp further in the oven). Drain on paper towels, then roughly chop or cut into bite-size pieces.

Prep pepperoni and ham: If pepperoni slices are large, cut in half. Stack or fold smoked ham slices and cut into strips or bite-size pieces. If using onion and bell pepper, slice thinly and set aside.

Preheat oven: Place a pizza stone or inverted heavy baking sheet on the center rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a pizza steel, same guidance.

Stretch dough: On a lightly floured surface or parchment, flatten one dough ball with your hands, then stretch to a 14" round (or desired size), leaving a slightly thicker rim. Dust a pizza peel or the back of a baking sheet with cornmeal or semolina to prevent sticking.

Sauce and cheese: Spread about 3/4 to 1 cup of prepared sauce evenly over the dough, leaving the rim bare. Sprinkle about 2 cups shredded mozzarella and 1/2 cup shredded provolone evenly over the sauce.

Add meats and extras: Distribute half of the cooked sausage evenly, then scatter 20–25 pepperoni slices, half the chopped bacon, and half the smoked ham pieces. If using onion and pepper, scatter half of them now. Lightly sprinkle 1/8 teaspoon crushed red pepper if desired.

Finish cheese and oil: Add another light layer of mozzarella if you prefer a cheesier top (about 1/2 cup). Brush the exposed crust lightly with olive oil.

Bake: Slide pizza onto the preheated stone or baking sheet using the peel or parchment. Bake at 500°F (260°C) until crust is golden and cheese is bubbling and slightly browned, about 8–12 minutes depending on oven and stone temperature. Rotate once after 5–6 minutes for even browning.

Add remaining toppings: If you like some meats less browned, you can add the remaining pepperoni, bacon and ham 2–3 minutes before the end of baking, otherwise they can all go on top before baking.

Rest and garnish: Remove pizza from oven, sprinkle with grated Parmesan and optional extra crushed red pepper. Let rest 3–5 minutes to set, then slice and serve.