Deli Recipe

Preheat and prepare

Position an oven rack in the lower-middle position and preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven while preheating. Lightly dust a work surface with the all-purpose flour.

On the floured surface, stretch or roll the pizza dough into a 12-inch round (or desired size). Transfer the shaped dough to a piece of parchment or a well-floured pizza peel. Brush the outer 1/2-inch of the dough lightly with olive oil to help crisp and brown the crust.

Spread the tomato pizza sauce evenly over the dough, leaving the oiled rim free (about 1/2-inch). Use about 3 tablespoons for a 12-inch pizza for a balanced sauciness.

Evenly sprinkle the shredded mozzarella over the sauce, leaving a little space near the edge for the crust. Lightly dust the top with the grated parmesan for extra flavor.

Distribute the pepperoni slices evenly across the cheese layer, spacing them so each slice overlaps slightly with its neighbors.

Scatter the cooked, crumbled Italian sausage evenly over the pizza.

Tear the sliced deli ham into bite-sized pieces and distribute them across the pizza, aiming for even coverage.

Arrange the sliced or quartered cooked meatballs on top so they are evenly spaced (press them gently into the cheese so they won't slide off).

Slide the assembled pizza (on parchment or a preheated pizza peel) onto the preheated pizza stone or a hot baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbling and beginning to brown. Baking time will vary by oven and thickness of dough.

Remove the pizza from the oven and let rest for 2 minutes. Sprinkle the dried oregano and crushed red pepper flakes evenly over the top. If using fresh basil, tear the leaves and scatter them over the pizza just before serving.

Slice into 8 wedges and serve hot.