Hanover Recipe

Activate yeast

In a small bowl, stir warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy.

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

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Punch down dough and divide if making two smaller pizzas. Let rest 10 minutes before shaping.

While dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, black pepper and red pepper flakes. Simmer gently for 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and set aside.

Prepare meats while sauce simmers and dough rests: Cook Italian sausage in a skillet over medium heat, breaking it up, until no longer pink and edges begin to brown, about 6–8 minutes. Drain excess fat and set aside.

Cook bacon until crisp (pan or oven), drain on paper towels and chop into bite-size pieces.

If using store-bought meatballs, warm them in the oven or pan and slice into 1/4–1/2 inch rounds. If making fresh, cook fully and slice. Keep pepperoni slices ready.

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 or line with parchment.

On a lightly floured surface, stretch or roll the dough into a 14–16 inch round (or desired size). Transfer to a pizza peel dusted with cornmeal or to the prepared baking sheet.

Brush a thin layer of olive oil over the crust edge to promote browning.

Spread an even layer of sauce over the dough, leaving a 1/2–3/4 inch border for the crust.

Sprinkle about 2½ cups of shredded mozzarella evenly over the sauce.

Distribute the cooked sausage, chopped bacon, sliced meatballs and pepperoni over the cheese. Arrange pepperoni both on top and under some cheese if desired for variety and crisping.

Top with the remaining mozzarella and sprinkle grated parmesan evenly.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and browned in spots. Baking time may vary by oven; watch closely after 8 minutes.

If desired, during the last 1–2 minutes broil on high to get extra color—watch carefully to avoid burning.

Remove pizza from oven and let rest 3–5 minutes. Scatter fresh basil leaves over the top if using. Slice and serve hot.