Supreme Meat Pizza Recipe

Activate yeast

In a small bowl, stir the warm water and sugar until dissolved. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy.

In a large mixing bowl combine the flour and salt. Make a well in the center and pour in the foamy yeast mixture and 1 tablespoon olive oil.

Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–6 minutes).

Form the dough into a ball. Lightly oil the mixing bowl, place the dough ball inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 45–60 minutes.

After rising, punch the dough down and let rest 5 minutes. On a floured surface, stretch or roll the dough into a 14-inch circle, leaving a slightly thicker rim for the crust.

While the dough rises, make the sauce. In a small saucepan, heat 1 teaspoon olive oil over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, and black pepper.

Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat your oven and baking surface: place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use that.

Prepare the meats: If using beef bacon, lay slices on a rimmed baking sheet and bake at 400°F (200°C) for 8–12 minutes until just rendered but not crisp (it will crisp in the oven with the pizza). Drain on paper towels and roughly chop into bite-sized pieces if desired.

For beef sausage: if using bulk sausage, crumble and brown in a skillet over medium heat for 4–6 minutes until cooked through; drain excess fat. If using pre-cooked sliced sausage, simply slice to desired thickness.

If using fresh mushrooms and raw onions you can quickly sauté them in the same skillet with 1 teaspoon olive oil over medium-high heat for 2–3 minutes just to remove excess moisture — this prevents a soggy pizza. Remove from heat and set aside.

Chop the sun-dried tomatoes into small strips or pieces so they distribute evenly.

Prepare a pizza peel or an inverted baking sheet dusted with a thin layer of flour or semolina (or use parchment). Transfer the stretched dough to the peel or sheet.

Brush the outer 1/2-inch crust lightly with 1 teaspoon olive oil to promote browning.

Spread about 3/4 cup of the tomato sauce evenly over the dough, leaving the outer rim uncovered.

Sprinkle 1 1/2 cups of shredded mozzarella evenly over the sauce. Reserve the remaining mozzarella and provolone for a second layer if you want extra cheese.

Distribute the beef bacon pieces, beef pepperoni slices, and browned beef sausage evenly across the pizza.

Scatter the sautéed mushrooms, sliced onions, and chopped sun-dried tomatoes over the meats.

Top with the remaining 1/2 cup mozzarella and the 1/2 cup provolone (if using) so cheese covers toppings and helps bind them.

Optionally sprinkle grated Parmesan and crushed red pepper flakes over the top.

Slide the pizza onto the preheated stone or steel and bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is blistered and golden and the cheese is bubbling and slightly browned.

If you prefer a crisper bottom, bake 1–2 minutes longer, watching closely to prevent burning.

Remove the pizza from the oven. Let rest 2–3 minutes, garnish with fresh basil leaves, slice into 8 slices, and serve hot.