Three Meat Pizza Recipe

Mix and proof

In a large bowl, combine warm water, sugar and yeast. Stir and let sit 5 minutes until foamy. Add olive oil, salt, and about 2 cups of the flour. Stir until combined, then add remaining flour 1/4 cup at a time until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). If dough is sticky, add up to 2 tbs more flour.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–90 minutes.

Shape

Punch dough down, turn onto a lightly floured surface, and divide if making multiple pizzas (this recipe makes one 12–14 inch pizza). Let rest 10 minutes, then stretch or roll into a 12–14 inch round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or baking sheet dusted with cornmeal or flour.

Combine

While dough is rising (or up to a day ahead), stir together crushed tomatoes, tomato paste, olive oil, minced garlic, oregano, basil, salt, pepper, and optional sugar in a bowl. Taste and adjust seasoning; the sauce should be slightly seasoned and not overly salty.

Optional simmer

For a deeper flavor, simmer the sauce in a small saucepan over low heat 10–15 minutes, then cool. Otherwise, use as-is for a fresher tomato taste.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you don't have a stone, preheat to 475°F (245°C) and use a baking sheet.

Layer sauce and cheese

Brush the dough edge lightly with olive oil. Spoon 1/2 to 3/4 cup of the prepared sauce onto the center of the dough and spread evenly, leaving the rim bare. Sprinkle the shredded mozzarella evenly over the sauce, leaving a little cheese-free border if you like a cleaner crust.

Add meats

Distribute the pepperoni slices evenly over the cheese. Arrange ham slices or torn pieces across the pizza so they are spread out. Scatter the cooked American-style sausage (sliced or crumbled) evenly. Press down any very tall pieces so the pizza bakes evenly.

Finish toppings

Optionally sprinkle grated Parmesan and red pepper flakes over the top. Drizzle a little olive oil around the crust if desired.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes on the stone (10–14 minutes on a sheet), until the crust is golden and blistered in spots and the cheese is bubbly and beginning to brown. Rotate halfway through baking for even color.

Rest and garnish

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil or oregano over the top if using. Slice and serve hot.

Cut into 6–8 slices. Serve immediately with extra red pepper flakes or grated Parmesan at the table.

Leftover pizza keeps refrigerated up to 3 days; reheat in a 400°F (200°C) oven or in a skillet for best texture.