Meat Lovers Pizza Recipe
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
Sauce
Cheese & Toppings
Assembly & Baking
Method
Dough
- 1
Prepare yeast mixture
In a large mixing bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and instant yeast. Stir once and let sit for 5 minutes until foamy. If not foamy, yeast may be inactive—start with new yeast.
- 2
Make dough
Add olive oil, salt, and 2 cups of flour to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Gradually add remaining 1 cup flour, mixing until a soft, slightly sticky dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium speed for 5–6 minutes.
- 4
- 5
Shape for baking
After the dough has doubled, gently deflate and transfer to a floured surface. Divide into two equal pieces if making two 12-inch pizzas (this recipe yields enough for two medium pizzas) or keep whole for a single large pizza. Let rest 10 minutes covered to relax gluten before stretching.
Sauce
- 6
Combine sauce ingredients
While dough rises, stir together crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes in a bowl until smooth. Taste and adjust seasoning. No cooking required — this simple sauce is ready to spread.
Cheese & Toppings
- 7
Prepare meats
If sausages or bacon are not yet cooked, cook them now: brown Italian sausage in a skillet and drain; cook bacon until crisp and crumble. Slice pepperoni if not pre-sliced and chop ham into small bite-sized pieces. Keep warm or at room temperature.
- 8
Grate and measure cheeses
Shred the mozzarella and grate the Parmesan. Measure out quantities so assembly is quick once dough is shaped.
Assembly & Baking
- 9
Preheat oven and prepare pizza surface
Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza peel, dust it with cornmeal or semolina. Lightly dust your work surface with flour.
- 10
Stretch dough
Take one dough ball and, using your fingers and knuckles, press from the center outward to form a 12-inch round, leaving a slightly thicker 1/2-inch rim. Alternatively, roll gently with a rolling pin. Transfer stretched dough to a cornmeal-dusted peel or parchment paper for easier transfer.
- 11
Sauce and cheese
Brush the dough rim lightly with 1/2 teaspoon olive oil. Using a ladle or spoon, spread about 1/2 cup of the prepared tomato sauce over the center of the dough, leaving the outer rim bare. Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce, then scatter about 1/3 cup crumbled sausage, 1/4 cup crumbled bacon, 1/3 cup chopped ham, and 15–20 slices of pepperoni across the pizza. Finish with a light sprinkle (about 2 tbsp) of grated Parmesan and optional sliced red onion if using.
- 12
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is deeply golden and cheese is bubbling and starting to brown at edges. Baking time will vary by oven and thickness of crust.
- 13
Finish and rest
Remove pizza from the oven and let rest on a cutting board 3–5 minutes. Scatter fresh basil leaves over the top and brush crust with remaining olive oil for shine. Slice and serve hot.