Mazzio's - Ken's Six Meat Pizza Recipe

Activate yeast and mix

In a small bowl combine warm water (110°F / 43°C), sugar (1 tbs) and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Combine dry ingredients

In a large mixing bowl whisk together 4 cups flour and 1.5 tsp salt.

Form dough

Make a well in the flour, add the foamy yeast mixture and 2 tbs olive oil. Stir with a wooden spoon or use a stand mixer with dough hook on low until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or knead in stand mixer 6–8 minutes). If dough is sticky, add flour 1 tbsp at a time.

First rise

Lightly oil a large bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1–1.5 hours.

Divide and rest

Punch dough down and divide into two equal portions for two 12–14 inch pizzas (or keep whole for one large). Let dough rest 10–15 minutes before shaping.

Combine sauce ingredients

In a medium bowl combine 1 cup tomato sauce, 1/2 cup crushed tomatoes, 1 tbs tomato paste, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil. Stir until smooth.

Taste and adjust

Taste the sauce and adjust seasoning to preference. For a smoother sauce, blend briefly with an immersion blender. No cooking required; the sauce will finish cooking on the pizza.

Preheat oven

Place an oven rack in the upper third of the oven and preheat to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. Allow at least 30 minutes for the stone to heat thoroughly.

Prepare meats

If not already cooked: cook sausage in a skillet over medium heat until no pink remains; drain and crumble. Cook ground beef with 1/4 tsp salt and pepper until browned; drain. Cook bacon until crisp and chop. Keep ham diced and pepperoni sliced ready.

Shape dough

On a lightly floured surface, press and stretch one dough portion into a 12–14 inch circle, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or inverted baking sheet dusted with cornmeal or flour for easy transfer.

Assemble pizza

Brush the dough rim lightly with 1 tbs olive oil. Spread about 3/4 cup of the prepared tomato sauce evenly over the dough, leaving the rim exposed. Evenly distribute 2 1/2 cups shredded mozzarella and 1/2 cup shredded provolone over the sauce. Arrange meats evenly: ~1/2 cup pepperoni, 1/2 cup cooked sausage, 1/2 cup ham, 1/2 cup cooked beef, 1/2 cup chopped bacon. If making two pizzas, divide toppings between them.

Bake

Slide pizza onto the hot stone or baking sheet and bake 10–12 minutes at 500°F, or until crust is golden and cheese is bubbling and slightly browned. Rotate once halfway through for even browning. If using a home oven without a stone, baking time may be 12–15 minutes.

Finish and serve

Remove pizza from oven. Sprinkle 1/2 tsp dried oregano and 1/4 tsp crushed red pepper flakes (optional) over the top. Let rest 3–5 minutes, slice into 8–10 pieces and serve hot. Repeat with remaining dough and toppings if making two pizzas.