Meat Lovers Recipe

Make and proof dough

In a large mixing bowl combine warm water, sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add olive oil, salt and about half the flour. Stir until combined, then add remaining flour and mix until a shaggy dough forms.

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

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

Prepare quick pizza sauce

While dough rises, heat 1 tsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, stir to combine.

Add dried oregano, dried basil, salt, black pepper and red pepper flakes (if using). Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to room temperature.

Cook the meats

Heat 1 tsp olive oil in a skillet over medium-high heat. Add bulk Italian sausage, breaking it up with a spoon. Cook 5–7 minutes until browned and cooked through. Drain excess fat if needed and transfer to a paper towel-lined plate.

In the same skillet, add ground beef and cook 5–6 minutes until browned and no pink remains. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Drain and combine with cooked sausage. Pat meats dry with paper towels if still greasy.

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

Once dough has doubled, punch it down and turn it onto a lightly floured surface. Roll or stretch dough into a 12-inch round (or rectangle to fit your sheet) about 1/4-inch thick, leaving a slightly thicker edge for a crust.

Transfer stretched dough to a pizza peel dusted with cornmeal or to the prepared baking sheet. Brush the outer 1/2-inch crust lightly with 1 tsp olive oil.

Spread an even layer (about 3/4 cup) of the prepared pizza sauce over the dough, leaving the outer crust exposed.

Sprinkle 1 1/2 cups of shredded mozzarella evenly over the sauce. Evenly distribute the cooked sausage and ground beef across the pizza.

Arrange pepperoni slices over the top (about 24 slices for a 12-inch pizza). If you prefer extra cheese, sprinkle the remaining 1/2 cup mozzarella over the pepperoni.

Optional: sprinkle grated Parmesan and chopped parsley over the top for extra flavor.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 9–12 minutes, or until crust is golden and cheese is bubbling and slightly browned.

Remove pizza from oven and let rest 3–5 minutes before slicing. This helps set the cheese and toppings. Slice into 8 pieces and serve hot.