All Meat Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast. Stir gently and let sit for 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and olive oil. Mix on low until combined, then knead by hand for 8–10 minutes or with the mixer for 6–8 minutes until the dough is smooth and elastic.

First rise

Lightly oil a bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Shape dough

Punch down the risen dough and divide if making two pizzas (this recipe makes one large 14–16" pizza or two medium). Let rest 10 minutes, then stretch or roll into a 14–16-inch round on a lightly floured surface. If using a pizza peel or pan, dust with cornmeal or semolina to prevent sticking.

Make sauce: In a small saucepan over medium-low heat, warm 1 tsp olive oil and add minced garlic. Sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt and pepper. Stir to combine and simmer gently for 8–10 minutes to meld flavors. Remove from heat and let cool slightly.

Prepare meats

If your sausage is raw, remove from casings and brown in a skillet over medium heat until cooked through, about 6–8 minutes, breaking into small pieces. Drain excess fat on paper towels. If linguica is raw, slice and quickly pan-fry until cooked through, 3–4 minutes per side; drain. Pepperoni and salami are typically ready to use as-is.

Preheat oven and assemble: Place a pizza stone on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes (or use highest oven setting and preheat 30–45 minutes). If using a pizza pan, preheat oven to 475°F (245°C).

Top the pizza: Transfer stretched dough to a cornmeal-dusted peel or pan. Evenly spread about 3/4 cup of the sauce over the dough, leaving a 1/2-inch rim for the crust. Sprinkle 2½–3 cups shredded mozzarella evenly over the sauce, reserving a handful for the very top. Distribute cooked sausage, linguica slices, pepperoni and salami evenly across the cheese. Sprinkle the remaining mozzarella and the grated Parmesan over the top. If desired, add 1/2 tsp red pepper flakes for heat.

Bake: Slide the pizza onto the preheated stone or place the pan in the oven. Bake until the crust is golden and the cheese is bubbling and slightly browned, 8–12 minutes on a stone at 500°F, or 12–15 minutes on a pan at 475°F. Rotate halfway through for even browning if needed.

Finish and rest: Remove pizza from oven. Let rest 3–5 minutes, then scatter fresh basil leaves on top if using. Slice and serve.