Meat Lovers Recipe

Activate yeast and mix

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tbs olive oil. Mix until a shaggy dough forms, then knead 6–8 minutes until smooth and elastic (by hand) or 4–6 minutes in mixer.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm spot for 1–1.5 hours until doubled. Punch down and let rest 10 minutes before shaping.

Quick pizza sauce

Heat 1 tbs olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer gently 10–12 minutes to thicken and concentrate flavors. Taste and adjust salt/pepper. Remove from heat and cool slightly.

Confit bacon

Preheat oven to 275°F (135°C). Place bacon strips in a single layer in a deep baking dish or small roasting pan. Add peeled whole garlic cloves and thyme sprigs. Pour olive oil over to mostly submerge bacon (use about 1 cup). Sprinkle 3/4 tsp salt evenly. Cover tightly with foil and bake 1 hour to 1 hour 15 minutes until bacon is tender and fat has rendered. Remove from oven, transfer bacon to a rack to drain and let cool. Reserve the flavored oil for other uses. Once cool, chop or slice bacon to desired bite-size for topping.

Homemade meatballs

Preheat oven to 400°F (200°C). In a bowl, combine ground beef, ground pork, egg, breadcrumbs, minced garlic, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp dried parsley. Mix gently until combined (do not overwork). Form into small meatballs about 1 inch (yields ~16). Place on a parchment-lined baking sheet and bake 12–15 minutes until internal temperature reaches 160°F (71°C) and browned. Let rest, then slice in half or quarters for pizza topping.

Cook bulk sausage

In a skillet over medium heat, crumble and cook the bulk sausage (8 oz) until browned and cooked through, about 6–8 minutes. Drain excess fat, then chop or crumble into bite-size pieces suitable for topping.

Prepare pepperoni

If using standard pepperoni slices, you can use them directly. For extra crispiness, place pepperoni on a baking sheet and bake at 425°F (220°C) for 5–7 minutes until edges curl and crisp slightly. Drain on paper towel.

Preheat oven and prepare peel/pan

Place a pizza stone on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C).

Shape dough

On a lightly floured surface, stretch or roll dough to a 12–14 inch round (or desired size) leaving a slightly thicker rim. Transfer to a floured pizza peel or parchment-lined baking sheet.

Sauce and cheese

Spread an even layer (about 1 cup) of the prepared pizza sauce over the dough, leaving the rim bare. Sprinkle 2 1/2 cups shredded mozzarella evenly over the sauce, reserving 1/2 cup for finishing. Sprinkle Parmesan lightly.

Add meats

Distribute cooked sausage crumbles, sliced/baked pepperoni, halved or quartered meatballs, and chopped confit bacon evenly across the pizza. Use all prepared meats so each slice is well topped. If desired, tuck a few pepperoni under cheese for crisp edges.

Bake

Slide pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F (260°C) (or 12–15 minutes at 475°F / 245°C on a sheet) until crust is golden and cheese is bubbling and starting to brown. If you like crispier pepperoni, broil for 30–60 seconds at the end watching carefully.

Finish and rest

Remove pizza from oven. Sprinkle reserved 1/2 cup mozzarella if you want extra melty pockets, scatter fresh basil leaves, and drizzle 1 tsp olive oil. Let rest 3–5 minutes, then slice and serve. Optionally sprinkle crushed red pepper flakes to taste.