Meat Lover Recipe

Activate yeast

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

Make dough

In a large bowl, whisk together flour and salt. Add the foamy yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 tablespoons additional flour.

Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 to 1¼ hours or until doubled in size.

After rising, punch down the dough, transfer to a floured surface, and shape into a 12–14 inch round (or two smaller pizzas). Let rest 10 minutes before stretching.

Mince the garlic. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add garlic and sauté 30–45 seconds until fragrant, being careful not to brown.

Stir in crushed tomatoes and tomato paste. Add dried oregano, dried basil, salt, black pepper and optional sugar. Bring to a gentle simmer, reduce heat to low and simmer 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

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 line with parchment.

If using raw Italian sausage: in a skillet over medium heat, crumble and cook the sausage until just cooked through (no pink), about 6–8 minutes. Drain any excess fat. If using pre-cooked sausage, warm briefly.

On a lightly floured surface, stretch or roll the dough to a 12–14 inch round. Transfer to a pizza peel dusted with cornmeal or to the prepared baking sheet.

Brush the outer 1/2-inch crust with 1 tablespoon olive oil to encourage browning.

Spread 1/2 to 3/4 cup of the prepared red sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Sprinkle the shredded mozzarella evenly over the sauce.

Distribute the cooked Italian sausage evenly over the cheese.

Layer the pepperoni slices evenly across the pizza.

Add the Canadian bacon slices, tearing larger pieces as needed, and then arrange the salami slices so toppings are well-distributed.

If desired, sprinkle 1/2 teaspoon red pepper flakes across the top for heat.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes, rotating once halfway through, until crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven. Let rest 2–3 minutes, garnish with fresh basil leaves if using, slice and serve.