The Beast Recipe

Activate yeast

In a small bowl, combine warm water (100–110°F / 37–43°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. Make a well in the center and add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 1–1½ hours, or until doubled in size.

Shape

Punch down the risen dough, turn out onto a lightly floured surface. For one large pizza, shape into a 12–14 inch disk by hand stretching or rolling. Sprinkle your pizza peel or baking sheet with semolina or cornmeal to prevent sticking.

Combine crushed tomatoes, tomato paste, minced garlic, oregano, basil, salt, pepper, sugar (if using) and red pepper flakes in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally, and let simmer 10–12 minutes to thicken and meld flavors. Taste and adjust seasoning. Cool slightly before using.

Grate the mozzarella if not pre-grated. Keep refrigerated until ready to assemble. If mozzarella is very moist, drain briefly in a sieve and pat dry to avoid a soggy crust.

Prepare all meats so they are fully cooked before topping the pizza: cook and chop bacon until crisp, cook and crumble or slice Italian sausage and brown, and warm/finish any prepared meatballs and quarter them. Slice or tear ham into bite-sized pieces. Keep pepperoni ready to lay on the pizza.

Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. If you have a broiler-only oven or wood-fired oven, adjust accordingly (higher temp for shorter time).

Transfer shaped dough to a pizza peel or the prepared baking sheet dusted with semolina/cornmeal. Brush the outer 1/2 inch of the crust lightly with olive oil for color and crispness.

Spread an even layer (about 3/4 to 1 cup) of the tomato blend over the dough, leaving the outer rim uncovered. Use the back of a spoon to leave a slightly thicker edge.

Sprinkle about 2 cups of the grated mozzarella evenly over the sauce. Distribute the meats across the cheese: quartered meatballs, pepperoni slices, torn ham, chopped bacon, and cooked sausage so each slice will have a mix. Reserve about 1/4 cup mozzarella to finish on top if you prefer extra melt and browning.

Finish with the remaining cheese (if reserved) and a light scatter of grated Parmesan if using.

Slide the pizza onto the preheated stone or baking sheet and bake 10–12 minutes at 500°F, or until crust is deep golden and cheese is bubbly and beginning to brown. Rotate halfway through baking for even color.

If you like a slightly charred top, place under broiler for 30–60 seconds — watch carefully to avoid burning.

Remove pizza from oven and let rest 2–3 minutes. Brush the crust with a little olive oil for shine, scatter fresh basil leaves if using, and cut into 8 slices.