Grand Carne Recipe

Preheat and prepare dough

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. Meanwhile, lightly dust a work surface with flour. Stretch or roll the 1 kg dough into a 14–16 inch (35–40 cm) round (or two 12-inch pizzas), leaving a slightly thicker rim for the crust. Brush the surface of the dough lightly with 1 tbs olive oil to help create a golden crust.

Season sauce

In a small bowl combine 1 cup pizza sauce, 1 tsp minced garlic, 1 tsp dried oregano, and 1/4 tsp crushed red pepper flakes. Stir to blend. Taste and adjust seasoning as desired. Spread a thin, even layer (about 3/4 cup for a 14-inch pizza) of the seasoned sauce over the stretched dough, leaving the outer 1/2–3/4 inch free for the crust.

Add cheeses

Evenly distribute 3 cups shredded mozzarella over the sauced dough, leaving the rim exposed. Reserve about 2 tablespoons of mozzarella to add later if needed. Sprinkle 1/2 cup grated Parmesan evenly over the mozzarella for added savory flavor.

Prepare sausage and meatballs

If the Italian sausage is raw, heat a skillet over medium-high heat, add a small drizzle of oil, and cook the crumbled sausage until browned and cooked through, about 6–8 minutes. If using raw meatballs, bake or pan-sear them until fully cooked then slice/halve. If using pre-cooked meatballs and sausage, simply slice/crumb as needed and pat dry to remove excess oil.

Assemble meats

Distribute the meats evenly over the cheese: scatter the sliced pepperoni (1 cup), sliced Genoa salami (3/4 cup), crumbled cooked Italian sausage (250 g), and the halved or sliced meatballs (8 each). Arrange so meats are spread across the pie to ensure balanced cooking and consistent bites.

Transfer the assembled pizza to a well-floured pizza peel or an upside-down baking sheet. Slide the pizza onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once after 5–7 minutes for even browning. Bake until the crust is golden and blistered and the cheese is melted and bubbling. If meats look very oily, blot excess oil with a paper towel briefly after removing from the oven.

Remove pizza from oven and let rest 2–3 minutes. Tear and scatter 6 fresh basil leaves over the top, drizzle 1 tsp extra-virgin olive oil, and grind 1/4 tsp fresh black pepper across the surface. Allow to rest another minute so toppings settle. Slice pizza into 8 slices and serve hot.