Meat Lover Recipe

In a large bowl or the bowl of a stand mixer, whisk together the flour, instant yeast, sugar, and kosher salt.

Add warm water (about 105–115°F / 40–46°C) and olive oil. If using a stand mixer, mix with dough hook on low until combined, then increase to medium for 6–8 minutes until dough is smooth and elastic. If mixing by hand, stir until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8–10 minutes.

Shape dough into a ball, oil the inside of the mixing bowl lightly, place dough in the bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

After rising, punch down the dough and divide into two equal pieces. Shape each into a tight ball, cover, and rest 20–30 minutes to relax the gluten (this makes stretching easier).

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

On a lightly floured surface or on parchment dusted with cornmeal/semolina, gently stretch or roll each dough ball into a 12-inch circle, leaving a slightly thicker rim for the crust. Avoid overworking the dough to keep it airy.

While dough rises, make the sauce: in a small bowl mix the crushed tomatoes and tomato paste until smooth.

Stir in minced garlic, dried oregano, dried basil, red pepper flakes, olive oil, salt, and black pepper. Taste and adjust seasoning. The sauce should be slightly thick and well seasoned; no need to cook it.

Set sauce aside at room temperature until ready to assemble. If you prefer a cooked sauce, simmer gently in a small saucepan for 10 minutes and cool before using.

If you haven’t pre-cooked the meats: brown Italian sausage in a skillet over medium heat, breaking it into small crumbles; drain excess fat. Cook bacon until crisp, then chop. Dice ham and slice any additional salami or soppressata. Let meats cool slightly before topping pizza.

Pat meats lightly with paper towel if overly greasy so they don’t make the pizza soggy. Arrange pepperoni, crumbled sausage, chopped bacon, diced ham, and optional salami evenly over the assembled pizza (see assembly below).

If using a pizza peel, dust it with cornmeal or semolina. If using parchment, place stretched dough on the prepared surface.

Spread about 3/4 cup of sauce evenly over each 12-inch dough circle, leaving the outer 1/2–3/4 inch rim bare.

Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauced dough for each pizza, reserving some to add on top of meats if you want extra cheesiness.

Distribute the pepperoni, crumbled sausage, chopped bacon, diced ham and optional salami evenly over the cheese. Add a light additional sprinkle of mozzarella over the meats (optional).

Finish with a light dusting of grated Parmesan over each pizza and a small drizzle of olive oil around the exposed crust edge.

Transfer the assembled pizza to the preheated stone or inverted baking sheet (use peel or slide parchment). Bake at 500°F (260°C) for 8–12 minutes until crust is golden and charred in spots, cheese is bubbly and meats are sizzling. Baking time varies by oven and stone; monitor beginning at 7 minutes.

If you want extra browning on top, switch to broil for the last 1–2 minutes, watching carefully to avoid burning.

Remove pizza from oven and let rest 2–3 minutes. Brush crust lightly with olive oil, sprinkle with chopped fresh basil or parsley and cracked black pepper. Add red pepper flakes if desired.

Slice into 8 wedges and serve hot. Repeat assembly and baking for the second pizza (or refrigerate/freeze second dough ball).