All-meat Supreme Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well, pour in foamy yeast mixture and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead and rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Form into a ball, lightly oil the bowl, place dough inside, cover with plastic wrap or a towel and let rise in a warm place until doubled, about 60–90 minutes.

Make sauce

While dough rises, combine crushed tomatoes, tomato paste, 1 tsp olive oil, minced garlic, dried oregano, dried basil, 1/2 tsp salt and 1/4 tsp black pepper in a small saucepan. Simmer over low heat 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and cool to room temperature.

Cook sausage and beef

Heat 1 tsp olive oil in a skillet over medium-high heat. Crumble Italian sausage and add ground beef to the skillet. Cook, stirring and breaking up meat, until fully browned and no pink remains, about 6–8 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Drain excess fat on paper towels and set cooked meat aside.

Cook bacon

In the same or separate skillet, cook applewood smoked bacon slices over medium heat until crisp, 6–8 minutes, turning as needed. Transfer to paper towels and drain. When cool, chop into bite-sized pieces.

Prepare other meats

If desired, briefly heat pepperoni slices in a dry skillet for 30–60 seconds per side to render a little fat (optional). Slice Canadian bacon into small strips or quarters. Keep all toppings ready and warm or at room temperature when assembling.

Preheat oven

Place a pizza stone or upside-down heavy baking sheet on the middle rack. Preheat oven to 500°F (260°C) for at least 30 minutes (longer for a stone) to ensure a hot baking surface.

Shape dough

Punch down risen dough and turn onto a lightly floured surface. Use your hands or a rolling pin to shape into a 12–13 inch round (or press/stretch for a thin crust). Transfer to a pizza peel or another inverted baking sheet dusted with cornmeal or flour to prevent sticking.

Add sauce and cheese

Spread a thin, even layer of prepared tomato sauce over the dough, leaving a 1/2-inch border for the crust. Sprinkle 1 3/4 cups shredded mozzarella evenly over the sauce, reserving about 1/4 cup for finishing. Sprinkle the 1/4 cup grated parmesan over the mozzarella.

Top with meats

Distribute the cooked sausage and browned beef evenly across the pizza. Scatter chopped applewood bacon, place Canadian bacon pieces, and arrange pepperoni slices on top. If you prefer more pepperoni coverage, overlap slices slightly.

Final season and bake

Sprinkle the reserved 1/4 cup mozzarella in spots and dust the top with 1/2 tsp dried oregano (and red pepper flakes if using). Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until crust is golden and cheese is bubbly and slightly browned.

Rest and serve

Remove pizza from oven and let rest on a rack 3–5 minutes. Slice into 8 pieces and serve hot.

Optional: After slicing, sprinkle a little extra grated parmesan or chopped fresh basil/parsley if desired. Serve with additional red pepper flakes or oregano to taste.