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Meat Lover's Pizza Recipe

Meat Lover's Pizza Recipe

Learn how to make the best homemade Meat Lover's Pizza with this easy baking recipe. This foolproof method creates a crispy yet chewy crust topped with savory sauce and four delicious meats for authentic pizzeria flavor right from your kitchen. Perfect weekend dinner that beats delivery every time!
Difficulty:
Intermediate
Prep Time:
2 hours 30 mins
Cook Time:
15 mins
Serves:
1 pizza (8 slices)
An overhead shot of a freshly-baked, round Meat Lover's Pizza with golden, puffy edges and a center generously covered with crispy pepperoni, browned Italian sausage crumbles, perfectly rendered bacon pieces, and diced ham. Melted mozzarella cheese stretches between slices as one piece is being pulled away, revealing the thin layer of rich tomato sauce beneath. The pizza is positioned on a rustic wooden pizza peel, with flecks of cornmeal visible around the edges, all photographed in warm, directional light that highlights the caramelized meat edges and creates inviting shadows that emphasize the texture of the crust.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pizza dough:</li><li class="ingredients-single-item">450g strong bread flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">300ml warm water (around 40°C)</li><li class="ingredients-single-item">15g sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">30ml olive oil, plus extra for coating</li><li class="ingredients-single-item">Cornmeal for dusting (optional)</li><li class="ingredients-single-item">For the sauce:</li><li class="ingredients-single-item">400g canned crushed tomatoes</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">5g dried oregano</li><li class="ingredients-single-item">5g dried basil (or 10g fresh, chopped)</li><li class="ingredients-single-item">5ml olive oil</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">For the toppings:</li><li class="ingredients-single-item">250g mozzarella cheese, shredded</li><li class="ingredients-single-item">100g pepperoni slices</li><li class="ingredients-single-item">125g Italian sausage, cooked and crumbled</li><li class="ingredients-single-item">75g bacon, cooked and chopped</li><li class="ingredients-single-item">75g ham, diced</li><li class="ingredients-single-item">15g grated Parmesan cheese (optional)</li><li class="ingredients-single-item">Red pepper flakes (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or steel (alternative: heavy baking sheet)</li><li class="equipment-single-item">Pizza peel or flat baking sheet (for transferring)</li><li class="equipment-single-item">Stand mixer with dough hook (alternative: large mixing bowl for hand kneading)</li><li class="equipment-single-item">Pizza cutter</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making your pizza dough. In a small bowl, combine the warm water (40°C - warm but not hot to touch) with the sugar and sprinkle the yeast over the top. Let it sit for 5-10 minutes until frothy and activated. This proofing step ensures your yeast is alive and will give your dough the proper rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl or stand mixer fitted with the dough hook, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix on low speed until incorporated, then increase to medium speed and knead for about or 7-8 minutes until the dough is smooth and elastic. If kneading by hand, this will take about 10 minutes on a lightly floured surface - you'll know it's ready when it springs back when gently poked.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a ball and place in a large, lightly oiled bowl. Turn to coat with oil, then cover with plastic wrap or a damp kitchen towel. Leave to rise in a warm place for about 1.5-2 hours, until doubled in size. The slow rise develops gluten structure and flavor in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare your sauce. In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant but not browned. Add the crushed tomatoes, dried herbs, salt, and pepper. Simmer gently for 15-20 minutes until slightly thickened. Set aside to cool completely before using, as hot sauce on raw dough can create a soggy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If they're not already cooked, prepare your meat toppings. Cook the Italian sausage in a pan until browned and fully cooked, breaking it into small pieces. Cook bacon until crisp, drain on paper towels, then chop into small pieces. Dice the ham and set all meats aside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place your pizza stone or steel in the oven and preheat to 250°C (475-500°F) for at least 45-60 minutes. The extremely hot surface is crucial for developing a crisp bottom crust that can support all those hearty toppings.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has doubled, punch it down to release air bubbles. If making one large pizza, leave as is. For two smaller pizzas, divide in half. On a lightly floured surface, stretch or roll the dough into a 30-35cm (12-14 inch) circle, creating a slightly thicker rim around the edge. Work gently to avoid tearing, and if the dough springs back, let it rest for 5 minutes before continuing.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Sprinkle cornmeal on your pizza peel or inverted baking sheet (this acts like ball bearings, helping the pizza slide easily). Place your stretched dough on top and work quickly for the next steps to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread a thin layer of cooled pizza sauce over the dough, leaving a 1.5cm border. Sprinkle with about two-thirds of the mozzarella cheese, then evenly distribute all meat toppings over the cheese. Finish with the remaining mozzarella and a light sprinkle of Parmesan if using.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully slide the pizza onto the preheated stone or steel in the oven. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and starting to brown in spots. Look for caramelized edges on the meats and a firm bottom when you lift the edge with a spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and let rest for 2-3 minutes before slicing. This brief rest allows the cheese to set slightly so your toppings don't slide off with the first cut. Sprinkle with red pepper flakes if desired, slice, and serve immediately while hot.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Meat Lover's Pizza Recipe?

This pizza uses bread flour, yeast, water, sugar, salt and olive oil for the dough. The sauce contains tomatoes, garlic and herbs. Toppings include mozzarella, pepperoni, Italian sausage, bacon, ham and optional Parmesan and red pepper flakes.

How to cook Meat Lover's Pizza Recipe at home?

Learn how to cook Meat Lover's Pizza by first making your own dough with bread flour and yeast, then preparing a simple tomato sauce. Pre-cook your meats (sausage and bacon), then assemble by layering sauce, cheese and meats on stretched dough. Bake at 250°C on a preheated pizza stone for 12-15 minutes until the crust is golden and cheese is bubbly.

What's the secret to getting a crispy pizza base when making a heavily-topped pizza?

The secret is preheating a pizza stone or steel at high temperature (250°C) for at least 45-60 minutes before baking. Apply toppings quickly and don't overload the centre. Use a thin layer of sauce, pre-cook wet ingredients, and ensure the dough is properly stretched to an even thickness.

Why should you let pizza dough rise for nearly 2 hours?

The long rise develops proper gluten structure and enhances flavour through fermentation. This creates a dough with better texture - chewy yet light with air pockets - and a more complex taste. Rushed dough often results in a tougher, less flavourful crust that can't properly support hearty toppings.

Can I prepare homemade pizza dough in advance and store it?

Yes, pizza dough can be prepared up to 3 days in advance and stored in the refrigerator (which actually improves flavour). You can also freeze it for up to 3 months. Allow refrigerated dough to come to room temperature for 1-2 hours before stretching and baking for best results.

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In a small bowl, combine the warm water (40°C - warm but not hot to touch) with the sugar and sprinkle the yeast over the top. Let it sit for 5-10 minutes until frothy and activated. This proofing step ensures your yeast is alive and will give your dough the proper rise." }, { "@type": "HowToStep", "name": "Make dough", "text": "In a large bowl or stand mixer fitted with the dough hook, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix on low speed until incorporated, then increase to medium speed and knead for about or 7-8 minutes until the dough is smooth and elastic. If kneading by hand, this will take about 10 minutes on a lightly floured surface - you'll know it's ready when it springs back when gently poked." }, { "@type": "HowToStep", "name": "First rise", "text": "Form the dough into a ball and place in a large, lightly oiled bowl. Turn to coat with oil, then cover with plastic wrap or a damp kitchen towel. Leave to rise in a warm place for about 1.5-2 hours, until doubled in size. The slow rise develops gluten structure and flavor in your dough." }, { "@type": "HowToStep", "name": "Prepare sauce", "text": "While the dough rises, prepare your sauce. In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant but not browned. Add the crushed tomatoes, dried herbs, salt, and pepper. Simmer gently for 15-20 minutes until slightly thickened. Set aside to cool completely before using, as hot sauce on raw dough can create a soggy crust." }, { "@type": "HowToStep", "name": "Prepare toppings", "text": "If they're not already cooked, prepare your meat toppings. Cook the Italian sausage in a pan until browned and fully cooked, breaking it into small pieces. Cook bacon until crisp, drain on paper towels, then chop into small pieces. Dice the ham and set all meats aside." }, { "@type": "HowToStep", "name": "Preheat oven", "text": "Place your pizza stone or steel in the oven and preheat to 250°C (475-500°F) for at least 45-60 minutes. The extremely hot surface is crucial for developing a crisp bottom crust that can support all those hearty toppings." }, { "@type": "HowToStep", "name": "Shape dough", "text": "Once the dough has doubled, punch it down to release air bubbles. If making one large pizza, leave as is. For two smaller pizzas, divide in half. On a lightly floured surface, stretch or roll the dough into a 30-35cm (12-14 inch) circle, creating a slightly thicker rim around the edge. Work gently to avoid tearing, and if the dough springs back, let it rest for 5 minutes before continuing." }, { "@type": "HowToStep", "name": "Prepare for baking", "text": "Sprinkle cornmeal on your pizza peel or inverted baking sheet (this acts like ball bearings, helping the pizza slide easily). Place your stretched dough on top and work quickly for the next steps to prevent sticking." }, { "@type": "HowToStep", "name": "Add toppings", "text": "Spread a thin layer of cooled pizza sauce over the dough, leaving a 1.5cm border. Sprinkle with about two-thirds of the mozzarella cheese, then evenly distribute all meat toppings over the cheese. Finish with the remaining mozzarella and a light sprinkle of Parmesan if using." }, { "@type": "HowToStep", "name": "Bake", "text": "Carefully slide the pizza onto the preheated stone or steel in the oven. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and starting to brown in spots. Look for caramelized edges on the meats and a firm bottom when you lift the edge with a spatula." }, { "@type": "HowToStep", "name": "Serve", "text": "Remove from the oven and let rest for 2-3 minutes before slicing. This brief rest allows the cheese to set slightly so your toppings don't slide off with the first cut. Sprinkle with red pepper flakes if desired, slice, and serve immediately while hot." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Marco Bellini", "datePublished": "2024-05-25", "reviewBody": "This pizza has the perfect crispy base and the amount of meat is incredible! Even my Italian grandmother approved of this recipe. The dough instructions were spot on.", "name": "Authentic Italian Approval", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Fatima Khaled", "datePublished": "2024-05-30", "reviewBody": "My family absolutely demolished this pizza in minutes! The combination of all four meats creates such a rich flavor. I've never seen my kids eat so quickly - definitely making this again.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Javier Rodriguez", "datePublished": "2024-06-01", "reviewBody": "This recipe completely beats any delivery pizza chain! The homemade dough makes all the difference, and having control over the quality of meats elevates it to restaurant quality. Worth the effort!", "name": "Better Than Takeout", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-28", "reviewBody": "This has become our weekend favorite! I make the dough ahead on Friday morning and let it slow-rise in the fridge. The flavor development is amazing, and the meat combination is perfect.", "name": "Weekend Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-06-03", "reviewBody": "Finally mastered homemade pizza thanks to this recipe! The detailed instructions about preheating the stone and properly preparing the dough made all the difference. The meat lover's topping combination is outstanding.", "name": "Pizza Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Meat Lover's Pizza Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "This pizza uses bread flour, yeast, water, sugar, salt and olive oil for the dough. The sauce contains tomatoes, garlic and herbs. Toppings include mozzarella, pepperoni, Italian sausage, bacon, ham and optional Parmesan and red pepper flakes." } }, { "@type": "Question", "name": "How to cook Meat Lover's Pizza Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Meat Lover's Pizza by first making your own dough with bread flour and yeast, then preparing a simple tomato sauce. Pre-cook your meats (sausage and bacon), then assemble by layering sauce, cheese and meats on stretched dough. Bake at 250°C on a preheated pizza stone for 12-15 minutes until the crust is golden and cheese is bubbly." } }, { "@type": "Question", "name": "What's the secret to getting a crispy pizza base when making a heavily-topped pizza?", "acceptedAnswer": { "@type": "Answer", "text": "The secret is preheating a pizza stone or steel at high temperature (250°C) for at least 45-60 minutes before baking. Apply toppings quickly and don't overload the centre. Use a thin layer of sauce, pre-cook wet ingredients, and ensure the dough is properly stretched to an even thickness." } }, { "@type": "Question", "name": "Why should you let pizza dough rise for nearly 2 hours?", "acceptedAnswer": { "@type": "Answer", "text": "The long rise develops proper gluten structure and enhances flavour through fermentation. This creates a dough with better texture - chewy yet light with air pockets - and a more complex taste. Rushed dough often results in a tougher, less flavourful crust that can't properly support hearty toppings." } }, { "@type": "Question", "name": "Can I prepare homemade pizza dough in advance and store it?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, pizza dough can be prepared up to 3 days in advance and stored in the refrigerator (which actually improves flavour). You can also freeze it for up to 3 months. Allow refrigerated dough to come to room temperature for 1-2 hours before stretching and baking for best results." } } ] }