Jason's Combo Pizza Recipe

Bloom yeast

In a small bowl, combine warm water, sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

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

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead 4–5 minutes on low with dough hook.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

After rising, punch down dough and let rest 10 minutes before shaping into a 12–14 inch pizza crust.

While the dough rises, combine tomato sauce, tomato paste, minced garlic, dried oregano, dried basil, salt, black pepper and red pepper flakes in a small bowl. Stir until homogeneous. Taste and adjust seasoning. Set aside.

Cook beef

Heat a medium skillet over medium-high heat. Add the ground beef and 0 tsp oil (beef will render fat). Break up with a spatula and cook until no longer pink, about 6–8 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper. Drain excess fat and set beef aside on a plate lined with paper towel.

Prepare canadian bacon

If slices are thick, halve or chop into bite-sized pieces. Optional: Quickly sear the canadian bacon slices in the same skillet over medium heat 1 minute per side to develop color. Remove and set aside.

Sauté mushrooms

Add 1 tsp olive oil to the skillet over medium-high heat. Add sliced mushrooms, season with 1/4 tsp salt and 1/8 tsp black pepper, and sauté until golden and moisture has evaporated, about 4–6 minutes. Remove from heat and set aside.

Grate or shred the mozzarella and cheddar and keep ready.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or dust with cornmeal or flour.

On a lightly floured surface, stretch or roll the rested dough into a 12–14 inch round (or rectangle to fit your pan). Transfer to a pizza peel dusted with cornmeal or to the prepared baking sheet.

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

Evenly distribute the cooked ground beef across the sauce, then scatter the sautéed mushrooms and canadian bacon pieces.

Sprinkle the shredded mozzarella evenly over the toppings, then the shredded cheddar on top. Lightly sprinkle 1/2 tsp dried oregano and optional crushed red pepper if desired.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes, or until crust is golden and cheese is bubbling and beginning to brown.

If you prefer a crisper bottom, bake 1–2 minutes longer and broil 30–60 seconds at the end, watching carefully to avoid burning.

Remove pizza from oven and let rest 3–5 minutes. Slice and serve.

After slicing, optionally sprinkle an additional pinch of dried oregano or crushed red pepper to taste. Serve hot.