3 Must Use Meats For Best Meat Lover's Pizza

By Sip and Feast · 60 min

Ingredients

Instructions

1. Take the dough out of the fridge 60 minutes before using, keeping the bowl covered.
2. Oil the pan and stretch the dough to fill it. If it springs back, cover with plastic wrap and let it warm for 30 to 45 minutes, then stretch again; repeat if needed. Press into the corners to form a crust.
3. Mix 3/4 teaspoon kosher salt into the tomatoes. Spread 6 to 8 ounces of sauce thinly over the dough, cover with plastic wrap, and let it warm and rise on top of the oven for 2 to 2.5 hours.
4. Preheat the oven to 440°F. Once hot and the dough has risen enough, par-bake on the middle rack for 12 minutes or until the bottom is lightly golden.
5. Remove the pizza, top with mozzarella leaving a 1-inch border, spoon sauce on in diagonal lines, divide the pepperoni, sausage and prosciutto evenly over it, and bake 12 minutes more.
6. Remove from the oven and sprinkle with Pecorino Romano and oregano. Cook 1 more minute; broil the top for about 60 seconds if you like, watching closely.

Summarized from Sip and Feast's video. Watch it for the details.

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CheeseMozzarella cheeseSausagePecorino cheeseProsciuttoPlumPepperoni