10" Meat Eaters Recipe

Activate yeast & mix

In a medium bowl, combine warm water (3/4 cup), instant yeast (1 tsp) and sugar (1/2 tsp). Stir and let sit 3–5 minutes until foamy. If mixture doesn't foam, yeast may be inactive—start over with fresh yeast.

Form dough

Add 2 1/2 cups flour, 1 tsp salt, and 1 tbsp olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic, adding up to 2 tbsp more flour if dough is too sticky.

First rise

Rub a clean bowl with a little olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 45–60 minutes or until doubled in size.

Shape for 10-inch pizza

Punch down the dough and transfer to a lightly floured surface. Stretch or roll into a 10-inch circle (about 1/4–1/2 inch thick). Transfer to a parchment-lined or lightly oiled pizza pan or baking sheet. If using a pizza stone, assemble on a lightly floured peel.

Prepare sauce layer

Preheat oven to 500°F (260°C) with stone or pan inside if using. Spread 1/2 cup tomato pizza sauce evenly over the shaped dough, leaving a 1/2-inch border for the crust.

Add cheeses

Evenly sprinkle 1 1/2 cups shredded mozzarella over the sauce, leaving small gaps for meat distribution. Sprinkle 2 tbsp grated Parmesan and 1/2 tsp dried oregano over the cheese.

Prepare meats

If not already cooked: cook sausage until browned and fully cooked, drain; cook bacon until crisp and chop; if ham requires heating, warm briefly. For this recipe assume meats are precooked and ready to top.

Arrange toppings

Distribute 1/2 cup cooked sausage, 1/2 cup chopped ham, about 20 slices pepperoni and 4 chopped bacon slices evenly over the cheese. Press toppings lightly into the cheese so they adhere during bake.

Bake the pizza

Brush the exposed crust with 1 tsp olive oil. Slide the pizza onto the preheated pizza stone or place the pan in the 500°F oven. Bake 8–12 minutes until crust is golden and cheese is bubbling and starting to brown. Rotate halfway for even browning.

Finish and rest

Remove pizza from oven. Sprinkle 1/4 tsp red pepper flakes to taste and 4 fresh basil leaves if using. Let rest 2–3 minutes before slicing to help set the cheese.