Heart Attack Special Pizza Recipe

Proof yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic.

Form dough into a ball, lightly oil the outside with remaining olive oil, place in a greased bowl, cover with plastic wrap or a towel and let rise in a warm place until doubled, about 1–1.5 hours.

Punch down dough and divide into two equal pieces for two 12–14-inch pizzas (or keep whole for a single large 16–18-inch). Let rest 10 minutes before shaping.

Mince garlic. In a small saucepan over medium heat, warm 1 tablespoon olive oil and sauté garlic 30–60 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt and pepper. Simmer gently 8–10 minutes, stirring occasionally. Remove from heat and let cool.

Preheat oven to 475°F (245°C) with a pizza stone or baking steel on the middle rack if available. If using a sheet pan, preheat oven the same way.

Cook ground beef: In a skillet over medium-high heat, crumble ground beef and cook until no pink remains (4–6 minutes). Drain excess fat and set aside.

Cook Italian sausage and linguica: Remove sausage and linguica from casings if needed, slice or crumble. In the same skillet, cook until browned and cooked through (4–6 minutes). Drain and set aside.

Cook bacon until crisp in a skillet or oven, then chop into bite-size pieces; set aside. Canadian bacon and salami do not require pre-cooking but can be quickly seared for flavor if desired.

If you prefer less grease on the finished pizza, briefly blot cooked meats with paper towels before assembling.

Shape dough: On a lightly floured surface, stretch or roll each dough ball into a 12–14-inch circle, leaving a slightly thicker rim for the crust. Transfer to a lightly floured pizza peel or an inverted baking sheet if using a stone; if using a sheet pan, lightly oil the pan instead.

Brush the dough rim lightly with olive oil to promote browning.

Spread a thin, even layer of sauce over the dough, leaving the outer 1/2–3/4 inch bare for the crust. Use about 1/2 cup sauce per 12–14-inch pizza (adjust to preference).

Evenly distribute about half of the shredded mozzarella (about 1.5 cups) and some provolone across each pizza, leaving room for toppings. Sprinkle about 1 tablespoon grated Parmesan on each.

Layer the meats evenly: arrange pepperoni slices across the surface, distribute Canadian bacon, salami, cooked ground beef, cooked Italian sausage, linguica slices, and chopped bacon so each slice will have a mix. For best cook, avoid piling too many meats in one spot — spread them out.

Finish with remaining cheese, a light sprinkle of crushed red pepper flakes (to taste), and freshly ground black pepper.

Slide pizza onto preheated stone or place sheet pan in the oven. Bake 10–14 minutes at 475°F (245°C) until crust is golden and cheese is bubbly and starting to brown. Oven times vary — check after 8 minutes.

If you like a crisper top, finish with 1–2 minutes under the broiler, watching carefully to avoid burning.

Remove pizza from oven. Let rest 2–3 minutes, then slice and serve hot.

Garnish optional: sprinkle extra Parmesan or fresh basil if desired. Serve 1 slice per person as part of a larger meal or 3–4 slices per adult depending on appetite.

Storage: Refrigerate leftovers in an airtight container up to 3 days; reheat in a 375°F (190°C) oven or on a skillet to keep crust crisp.