Classic Meat Pizza Recipe

Activate 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.

Mix dough

In a large bowl, combine flour and salt. Make a well in the center, add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 4–5 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

While dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, then stir in dried oregano, dried basil, salt, black pepper, and optional 1/2 teaspoon sugar. Simmer gently for 10–12 minutes to thicken, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C) with a pizza stone or inverted rimless baking sheet on the middle rack. If you have a pizza steel, use that.

Cook ground beef: In a skillet over medium-high heat, add the ground beef (no additional oil if meat is fatty). Break up with a spoon and cook until browned and cooked through, about 6–8 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Drain excess fat and set aside on a paper towel-lined plate.

Cook beef bacon: In the same skillet, add beef bacon slices and cook until crisp to your liking, about 3–5 minutes per side depending on thickness. Remove to paper towels and chop or leave whole as preferred.

Prepare beef sausage and pepperoni: If beef sausage is raw, cook it fully according to package instructions and slice thinly. If pre-cooked, slice thinly and set aside. Keep beef pepperoni slices ready.

Shape the dough: After the dough has doubled, punch it down and turn onto a lightly floured surface. For a 12–14 inch pizza, shape dough into a 12–14 inch round by pressing and stretching with your hands or rolling with a rolling pin, leaving a slightly thicker edge for the crust.

Prepare the peel or baking sheet: Sprinkle the peel or inverted baking sheet with a little cornmeal or flour to prevent sticking. Brush the dough edge lightly with 1 tablespoon olive oil for a golden crust.

Add sauce: Spread an even layer (about 3/4 cup) of the prepared tomato sauce over the dough, leaving a 1/2–3/4 inch border.

Add cheeses: Distribute 2 1/2 cups of shredded mozzarella evenly over the sauce for a generous cheese layer. Reserve about 1/2 cup to sprinkle on top later for 'extra cheese' effect. Sprinkle grated Parmesan if using.

Add meats: Evenly distribute the cooked ground beef, chopped beef bacon, beef sausage slices, and beef pepperoni over the cheese. Scatter the remaining 1/2 cup shredded mozzarella on top to ensure extra cheesiness. Optionally sprinkle 1/2 teaspoon red pepper flakes across the pizza for heat.

Bake: Slide the assembled pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once after 4–6 minutes if needed, until the crust is golden and cheese is bubbly and beginning to brown.

Rest and finish: Remove pizza from oven and let rest 2–3 minutes. Sprinkle torn fresh basil leaves over the top, and finish with a light pinch (1/4 teaspoon overall) of salt and 1/4 teaspoon black pepper. Slice and serve hot.