All-star® Meat Recipe

Prep dough

Remove the 12" dough from refrigeration and let rest at room temperature for 20–30 minutes to relax gluten. Lightly dust a work surface with flour and stretch or roll the dough into a 12-inch round, leaving a slightly thicker 1/2-inch rim for the crust. Transfer to a pizza peel or baking sheet dusted with a little flour or semolina.

Brush the outer 1/2-inch crust with 1 teaspoon olive oil to promote browning; do not over-oil.

In a small bowl, combine 1/2 cup tomato pizza sauce with 1/2 teaspoon minced garlic and 1/4 teaspoon Italian seasoning. Stir briefly. Using the back of a spoon, spread an even layer of sauce over the dough, leaving the oiled rim exposed (about 1/2 inch).

Evenly sprinkle 1 cup shredded mozzarella across the sauced surface, followed by 1/4 cup shredded provolone. Finish with 1 tablespoon finely grated Parmesan distributed lightly over the top.

Distribute toppings evenly: arrange about 20 pepperoni slices in a single overlapping layer across the cheese. Scatter 1/2 cup cooked crumbled Italian sausage in even clusters, then add 1/4 cup chopped smoked ham and 1/4 cup chopped crisp bacon. Ensure meats are balanced so the pizza cooks evenly.

Preheat oven with pizza stone or heavy baking sheet to 500°F (260°C) for at least 45 minutes. If using a home oven that cannot reach 500°F, set to highest possible temperature (475–500°F).

Slide the assembled pizza onto the hot stone or baking sheet. Bake for 8–12 minutes, rotating halfway, until crust is golden and cheese is melted and bubbling and meats are sizzling. Cooking time varies by oven and stone temperature; watch for blistering and a golden rim.

Remove pizza from oven. Immediately sprinkle 1/4 teaspoon red pepper flakes over the pizza if desired, drizzle 1/2 teaspoon olive oil over the crust and surface, and scatter torn fresh basil leaves. Let rest 2 minutes before slicing.

Slice into 8 slices and serve hot. For a single 12" slice (120 g), weigh portion as needed to portion correctly.