Meat Lovers Recipe
Pepperoni, Italian sausage, Applewood bacon, and ham.
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Ingredients
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Pizza dough
Meat toppings
Sauce & cheese
Finish & oil
Method
Prepare the dough
- 1
Activate yeast and mix
In a small bowl, stir the warm water and sugar, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy. In a large bowl, whisk together the flour and salt. When yeast is foamy, add the olive oil and pour into the flour. Stir until a shaggy dough forms.
- 2
Knead and rise
Turn the dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 5 minutes). Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.
Prepare meat toppings
- 3
Cook Italian sausage
While dough is rising, heat a skillet over medium heat. Add the removed-casing Italian sausage and break into small pieces. Cook, stirring occasionally, until no longer pink and lightly browned, 6–8 minutes. Transfer to a paper towel–lined plate to drain.
- 4
Cook bacon
In the same skillet (wipe out excess fat if desired), cook the Applewood bacon slices until crisp, about 6–8 minutes, flipping halfway. Transfer to paper towels to drain and cool. When cool, chop into bite-sized pieces.
- 5
Prepare ham and pepperoni
If ham is in large slices, thinly slice or dice. Keep pepperoni slices ready. All meats should be at room temperature or warm and drained of excess fat before topping the pizza.
Assemble the pizza
- 6
Preheat oven and prepare peel/pan
Place a pizza stone on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes; or preheat oven to 475°F (245°C) if using a baking sheet. Sprinkle a pizza peel or baking sheet with the cornmeal or flour to prevent sticking.
- 7
Shape the dough
Punch down the risen dough and turn onto a lightly floured surface. Divide into two equal pieces for two medium pizzas (or keep whole for one large). Working with one piece, press and stretch dough into a 12-inch round (or desired size), leaving a slightly thicker rim for the crust.
- 8
Sauce and cheese
Spread about 1/2 cup pizza sauce evenly over the dough, leaving the rim bare. Sprinkle 1½ cups shredded mozzarella over the sauce in an even layer. Sprinkle half of the grated Parmesan and a pinch (about 1/2 tsp) of dried oregano and red pepper flakes over the cheese.
- 9
Add meats
Distribute the cooked Italian sausage evenly over the cheese. Scatter chopped bacon pieces, diced ham, and then arrange pepperoni slices on top so the pizza is generously covered but not piled too high.
- 10
Brush and transfer
Lightly brush the exposed crust with olive oil. Using the peel or baking sheet, transfer the pizza to the preheated stone or baking sheet.
Bake and finish
- 11
Bake
Bake the pizza until the crust is golden and cheese is bubbling and slightly browned in spots. On a 500°F stone this takes about 8–10 minutes; on a 475°F baking sheet, 12–15 minutes. Rotate once halfway through for even browning if necessary.
- 12
Rest and serve
Remove pizza from oven and let rest 2–3 minutes. Sprinkle with remaining Parmesan and a pinch more oregano if desired. Slice and serve hot.