Lotsa Meat Pizza® Recipe
Make Lotsa Meat 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
Cheeses
Meat Toppings (Lotsa Meat)
Finish & Garnish
Method
Dough
- 1
Activate yeast
In a small bowl, stir warm water and sugar until dissolved. Sprinkle the active dry yeast over the water, stir once, and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large bowl, combine 2 3/4 cups of the flour and the salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms, adding up to the remaining 1/4 cup flour only if dough is too sticky.
- 3
Knead
Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If you have a stand mixer with a dough hook, knead on medium speed 5–6 minutes.
- 4
First rise
Form dough into a ball, lightly oil the inside of the mixing bowl, place dough inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot for 60–90 minutes, or until doubled in size.
- 5
Shape
Punch dough down, transfer to a lightly floured surface, and divide if making multiple pizzas (this recipe makes one large 14–16" pizza). Let rest 5–10 minutes, then press and stretch or roll into a 14–16-inch round, leaving a slightly thicker outer rim for the crust.
Sauce
- 6
Cook sauce
In a small saucepan over medium heat, warm 1 teaspoon olive oil. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste; stir to combine.
- 7
Season
Add dried oregano, dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar (if using). Bring to a gentle simmer, reduce heat to low, and cook 8–10 minutes to thicken slightly. Taste and adjust salt/pepper. Remove from heat and let cool slightly before using.
Prepare Meats
- 8
Cook sausage and beef
In a skillet over medium heat, brown the Italian sausage (if using raw) and ground beef until fully cooked, breaking into small crumbles. Drain excess fat and season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Set aside to cool slightly.
- 9
Assemble & Bake
- 10
Preheat oven
Position an oven rack in the lower-middle position and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Preheat at least 30 minutes so stone/pan is very hot.
- 11
Prepare pizza surface
If using a pizza peel or inverted baking sheet, dust with a little flour or cornmeal to prevent sticking. Transfer stretched dough to the peel or prepared pan.
- 12
Sauce the crust
Spread a thin, even layer of the prepared tomato sauce over the dough, leaving a 1/2–3/4-inch border for the crust. Using too much sauce can make the pizza soggy—less is more.
- 13
Cheese & meats
Sprinkle 2 1/2 cups of shredded mozzarella evenly over the sauce. Distribute the combined meat mixture across the pizza so every slice has a generous amount of each meat. Add remaining 1/2 cup mozzarella in spots if you want extra cheesiness, then grate the 1/2 cup Parmesan over the top for flavor.
- 14
Brush crust
Lightly brush the exposed crust with 1 tablespoon olive oil to encourage browning and a glossy finish.
- 15
Bake
Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes until crust is golden and cheese is bubbling and developing small brown spots. Baking time will vary by oven and stone temperature—watch closely after 8 minutes.
- 16
Finish
Remove pizza from oven and let rest 2–3 minutes. Sprinkle with 1/2 teaspoon dried oregano and 1/2 teaspoon red pepper flakes (or to taste). Let cool slightly, slice, and serve.