Meat Lover's Pizza Recipe

<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>

<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>

<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>