Meat Lovers 16" Recipe

Activate and mix

Combine warm water (about 100–110°F / 38–43°C), sugar and instant yeast in a large mixing bowl. Stir and let sit 5–7 minutes until foamy. Add olive oil, 4 cups of the flour and salt; mix until a shaggy dough forms.

Knead

Turn dough out onto a lightly floured surface. Knead, adding remaining flour as needed, for 8–10 minutes until smooth, elastic and slightly tacky. If using a stand mixer, knead on low with a dough hook for 6–8 minutes.

First rise

Lightly oil a large bowl, place dough ball inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Divide and rest

Gently deflate the dough and shape into a single 16-inch pizza dough round. For easier handling, rest dough 10–15 minutes to relax the gluten before stretching.

Cook the sauce

While the dough rises, warm 1 tsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt and black pepper. Simmer gently, uncovered, 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to lukewarm.

Preheat oven and prepare pan

Place a pizza stone in the oven on the middle rack or use an inverted baking sheet. Preheat oven to 500°F (260°C) for at least 45 minutes so the stone or steel is thoroughly heated. If using a home oven limited to 475°F, preheat as hot as possible and allow the stone extra time to heat.

Stretch dough

On a floured surface or well-floured pizza peel, gently press and stretch the rested dough into a 16-inch circle about 1/4"–3/8" thick with a slightly thicker rim. Leave a small border for the crust.

Sauce and cheese

Evenly spread about 1 to 1 1/4 cups of the cooled tomato sauce over the dough, leaving the crust exposed. Sprinkle 4 cups of the shredded mozzarella evenly across the sauce, reserving 1 cup of mozzarella and the grated Parmesan for later.

Add meats

Distribute the sliced pepperoni across the pizza in an even layer (about 40 slices). Scatter the cooked sausage, crumbled bacon and torn ham evenly. Try to balance the toppings so the pizza bakes evenly and avoid overloading the center.

Final cheese and season

Top the meats with the reserved 1 cup mozzarella and sprinkle the grated Parmesan over the pizza. Lightly season with freshly ground black pepper and dried oregano. Brush the exposed crust with 1 tbsp olive oil.

Bake

Transfer the assembled pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) for 10–12 minutes or until crust is deeply golden, cheese is melted and bubbly and some toppings have slight charring. If oven max is lower, bake 12–16 minutes and watch for doneness.

Rest and slice

Remove pizza from oven and let rest 3–5 minutes to allow the cheese set slightly. Slide onto a cutting board, slice into 8 large slices, and serve hot.