Mazzio's Four Meat Pizza Recipe

Preheat and prepare

Place an oven rack in the upper third of the oven and preheat oven to 500°F (260°C) for at least 30 minutes with a pizza stone or an inverted heavy baking sheet inside. If you have a pizza stone, leave it in while preheating. Lightly dust a pizza peel or work surface with the all-purpose flour.

On a floured surface, stretch or roll the pizza dough into a 12–14-inch round, keeping a slightly thicker edge for the crust. Transfer the shaped dough to the pizza peel or a parchment sheet brushed with 1 tablespoon olive oil (oil side down) to prevent sticking and to create a crisp, golden bottom.

In a small bowl combine the pizza sauce, minced garlic, dried oregano and crushed red pepper flakes. Stir until evenly blended. Taste and adjust seasoning if desired. Spread the sauce evenly over the dough leaving a 1/2-inch rim for the crust (about 3 tablespoons over a 12–14" crust).

Combine the shredded whole-milk mozzarella and part-skim mozzarella (if using) in a bowl. Evenly sprinkle the mozzarella mixture over the sauce, covering most of the surface but leaving the rim clear. Sprinkle the 2 tablespoons grated Parmesan evenly on top of the mozzarella.

Distribute the four meats evenly across the cheese: lay the pepperoni slices in slightly overlapping rows, sprinkle the cooked crumbled Italian sausage in small clusters, scatter the ham pieces evenly, and distribute the chopped crisp bacon across the pizza. Make sure toppings are in a single layer for even cooking.

If using thicker or raw sausage, brown and fully cook it first in a skillet: crumble into 1/2-inch pieces, cook over medium heat until no pink remains (about 6–8 minutes), drain excess fat and cool slightly before using.

Slide the pizza (on the peel or on the parchment) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes until the crust is golden and blistered, the cheese is melted and bubbling, and the toppings are heated through. Baking time will vary with oven and thickness of dough — start checking at 7–8 minutes.

Remove the pizza from the oven. Immediately sprinkle the additional 1 tablespoon grated Parmesan and cracked black pepper over the hot pizza. Add fresh basil leaves if using. Let the pizza rest 2–3 minutes to set the cheese, then slice into 8 pieces.