Deluxe Meat Lovers Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl, combine flour and salt. Make a well, pour in the yeast mixture and olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 1–2 tablespoons more flour as needed.

Form into a ball, coat lightly with a teaspoon of olive oil, place in a bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place 45–60 minutes until doubled.

After rising, punch down dough and let rest 5 minutes. On a floured surface, shape and stretch the dough into a 12-inch circle, leaving a slightly thicker rim for the crust.

While dough is rising, make the sauce. In a small bowl, whisk together crushed tomatoes, tomato paste, minced garlic, olive oil, dried oregano, dried basil, salt, black pepper, and red pepper flakes until smooth and well combined.

Taste and adjust seasoning. The sauce should be fairly thick; if too thin, simmer in a small saucepan 5–7 minutes to reduce, then cool before using.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or preheat the sheet.

If meats are not already cooked: brown Italian sausage in a skillet over medium heat, breaking into crumbles; cook bacon until crisp and chop; dice and warm ham. Drain excess fat and set meats on paper towels to remove extra grease.

Assemble the pizza: Transfer stretched dough to a floured pizza peel or oiled baking sheet. Spread about 3/4 cup of sauce evenly over the dough, leaving a 1/2-inch rim.

Sprinkle 1 3/4 cups of shredded mozzarella evenly over the sauce, reserving about 1/4 cup for finishing spots. Distribute pepperoni slices evenly across the cheese layer. Scatter crumbled sausage, chopped bacon, diced ham, and optional salami across the pizza so each slice will have a mix of meats.

Brush the exposed crust lightly with 1 teaspoon olive oil and sprinkle 1/2 of the grated Parmesan around the rim and on top of the cheese in a few places.

Bake on the preheated pizza stone or baking sheet for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and beginning to brown. Baking time will vary by oven and thickness of dough.

Remove pizza from oven. Immediately sprinkle the remaining Parmesan, dried oregano, and crushed red pepper (if using) over the top. Let rest 2–3 minutes for cheese to set.

Slice into 6–8 slices and serve hot.