Pizza Recipe

Meat Lovers Pizza Recipe

Name: Meat Lovers Pizza Recipe
Yield: 1 14-inch pizza
Cuisine: Italian-American
Ingredients: 193 g Bread or High-Gluten Flour; 122 g Cold Water; 0.4 g Active dry yeast; 4.8 g Salt; 2.9 g Sugar; 3.9 g Olive oil; one 28 oz can Crushed tomatoes; 1.5 tsp, or to taste Fine salt; 1 tsp, optional Sugar; 1 tsp Dried oregano; 1 tsp Dried basil; 1/2 tsp Garlic powder; 1 Tbsp Olive oil; 3.5–4 oz Prepared pizza sauce; 6–7 oz Low-moisture whole-milk mozzarella; 1.5–2 oz Pepperoni; 2–2.5 oz Cooked Italian sausage; 1–1.5 oz Cooked bacon, chopped; 1.5–2 oz Diced ham; Optional, a light finishing sprinkle Finely grated Parmesan

A rich New York-style meat pizza with pepperoni, Italian sausage, bacon, and ham layered for crisp edges and a fully baked center.

Makes one 14-inch pizza48–72 hour cold ferment

Dough Ingredients

Amounts for one 14-inch pizza.

Bread or High-Gluten Flour193 g
Cold Water122 g
Active Dry Yeast0.4 g
Salt4.8 g
Sugar2.9 g
Olive Oil3.9 g

How to Make the Dough

Add the cold water, yeast, and sugar to the mixing bowl; stir to combine.
Add the flour and mix until no dry flour remains. Cover and rest 15–20 minutes.
Add the salt and knead until the dough begins to smooth out, then add the olive oil and continue kneading until smooth and elastic with a final dough temperature of 72–75°F.
Cover and rest at room temperature until the dough has risen about 25–50%, usually 1–2 hours.
Divide into equal portions and shape into tight, smooth dough balls.
Place seam-side down in lightly greased covered containers and refrigerate for 48–72 hours.
Remove from the refrigerator 2–3 hours before baking and keep covered until relaxed and near room temperature.
Stretch gently by hand, preserving a narrow rim; keep the center thin and avoid overloading it.

New York Pizza Sauce

One 28 oz batch makes enough sauce for about 6–8 large pizzas. Refrigerate for up to 4 days or freeze the extra.

Crushed tomatoesone 28 oz can
Fine salt1.5 tsp, or to taste
Sugar1 tsp, optional
Dried oregano1 tsp
Dried basil1 tsp
Garlic powder1/2 tsp
Olive oil1 Tbsp

1. Stir all ingredients together until evenly combined.
2. Use uncooked, or refrigerate covered overnight for the flavors to blend.

Toppings for One Pizza

Amounts for one 14-inch pizza.

Prepared pizza sauce3.5–4 oz
Low-moisture whole-milk mozzarella6–7 oz
Pepperoni1.5–2 oz
Cooked Italian sausage2–2.5 oz
Cooked bacon, chopped1–1.5 oz
Diced ham1.5–2 oz
Finely grated ParmesanOptional, a light finishing sprinkle

Assembly and Baking

Place a pizza steel or stone in the upper-middle portion of the oven and preheat at the oven's highest setting for at least 45–60 minutes.
Fully cook and drain the Italian sausage and bacon before assembly. Pat the ham dry if it is wet.
Stretch the dough to the selected diameter without crushing the outer rim.
Spread a thin layer of sauce and add about two-thirds of the mozzarella.
Add the sausage and ham, cover with the remaining mozzarella, then place the pepperoni and bacon on top so their edges can crisp.
Bake for about 8–11 minutes, rotating once if needed, until the underside is crisp and the cheese and meats are browned.
Finish with optional Parmesan and rest for 2 minutes before slicing.