Meat Lover's Specialty Pizza Recipe
Make Meat Lover's Specialty Pizza Recipe in just 1h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Meats & Cheese
Finish & Assembly
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water, sugar and active dry yeast. Stir lightly and let sit 5–10 minutes until foamy.
- 2
Make dough
In a large mixing bowl, whisk together flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook on medium-low for 5–6 minutes.
- 4
- 5
Shape
Punch down the dough and turn onto a lightly floured surface. Shape into a ball and let rest 10 minutes, then stretch or roll into a 12–14 inch round for one large pizza (or divide for two smaller). Dust pizza peel or baking sheet with cornmeal/semolina.
Sauce
- 6
Meats & Cheese
- 7
Prepare meats
If your sausage and bacon are not already cooked, cook them now: brown Italian sausage in a skillet until cooked through and crumble; cook bacon until crisp, drain and chop. Drain any excess fat and let meats cool slightly.
- 8
Assemble toppings
Preheat oven to 500°F (260°C) for at least 30 minutes with a pizza stone or an inverted baking sheet on a middle rack. Shred the mozzarella and grate the Parmesan. Arrange pepperoni, crumbled sausage, chopped bacon and sliced ham in bowls for quick assembly.
Finish & Assembly
- 9
Preheat and shape
Preheat oven as directed above. Stretch the rested dough into desired size (12–14 inch) on lightly floured surface or on parchment. Transfer to a pizza peel or baking sheet dusted with cornmeal or semolina to prevent sticking.
- 10
Sauce and cheese
Spread a thin, even layer of sauce over the dough, leaving a 1/2-inch border for the crust. Sprinkle about 2 1/2 cups shredded mozzarella evenly over the sauce, reserving a little for finishing.
- 11
Add meats
Distribute pepperoni slices evenly across the cheese. Scatter crumbled sausage, chopped bacon and sliced ham so every slice will have a mix of meats. If you like heat, sprinkle red pepper flakes lightly over the toppings.
- 12
Finish and bake
Drizzle 1 tablespoon olive oil very lightly over the crust edge (optional) and sprinkle grated Parmesan over the pizza. Slide the pizza onto the preheated stone or inverted sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and beginning to brown.
- 13
Rest and garnish
Remove pizza from oven and let rest 3–5 minutes. Scatter fresh basil over the top if using, slice into 8 pieces and serve hot.