Description
Homemade Meat Lover’s Pizza
Ingredients:
For the Dough:
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110°F/45°C)
3 1/2 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
For the Toppings:
1/2 cup pizza sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
1/2 cup cooked ground beef (seasoned with salt and pepper)
1/4 cup cooked Italian sausage, crumbled
1/4 cup cooked bacon bits (optional)
Fresh parsley or basil, chopped (optional garnish)
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Instructions:
1. Prepare the Dough:
In a bowl, combine warm water and yeast. Let sit for 5 minutes until frothy.
Add olive oil, sugar, and salt. Mix in the flour gradually to form a dough.
Knead the dough on a floured surface for 8-10 minutes until smooth.
Place the dough in an oiled bowl, cover, and let rise for 1-2 hours or until doubled in size.
2. Preheat the Oven:
Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat up.
3. Roll Out the Dough:
Punch down the risen dough and roll it out into a 12-inch circle on parchment paper for easy transfer.
Transfer the rolled dough onto the hot pizza stone or baking sheet.
4. Assemble the Pizza:
Spread the pizza sauce evenly over the dough.
Sprinkle a layer of mozzarella cheese.
Distribute the cooked ground beef, Italian sausage, and bacon bits evenly over the cheese.
5. Bake:
Bake the pizza for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
6. Garnish and Serve:
Sprinkle fresh parsley or basil on top for a touch of freshness.
Slice and serve hot for the ultimate meat lover’s experience.
Step-by-Step Guide
Follow these detailed steps for a foolproof pizza. First, ensure your water is between 105-110°F; too hot will kill the yeast. After mixing the dough, knead until it passes the “windowpane test”: stretch a small piece thinly enough to see light through it without tearing. For the rise, a warm, draft-free spot is key. If short on time, let it rise for just 30 minutes at room temperature, then proceed—the crust will be slightly denser but still delicious. When assembling, leave a ½-inch border for the crust. Pre-baking the crust for 3 minutes before adding toppings prevents a soggy center.
Serving Suggestions
This hearty pizza pairs perfectly with a light, crisp side to cut through the richness. Serve with a simple arugula salad dressed with lemon vinaigrette, or classic garlic breadsticks. For drinks, consider a robust red wine like Chianti, a cold beer such as an IPA or lager, or sparkling water with lemon for a non-alcoholic option. Offer crushed red pepper flakes and grated Parmesan cheese on the side for customizable heat and flavor.
How-to Summary
To summarize, create the dough by activating yeast in warm water, mixing with flour, oil, sugar, and salt, then kneading and letting it rise. Preheat your oven and pizza stone to 475°F. Roll out the dough, top with sauce, cheese, and pre-cooked meats (ground beef, sausage, bacon). Bake for 10-12 minutes until the crust is golden and cheese is bubbly. Finish with a garnish of fresh herbs.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes. Instant yeast can be mixed directly with the dry ingredients. Use the same amount and skip the initial 5-minute frothing step.
How can I prevent a soggy pizza crust?
Ensure all meat toppings are pre-cooked and drained of excess grease. Using a preheated pizza stone and avoiding over-saucing are also crucial.
Can I make the dough ahead of time?
Absolutely. After the first rise, punch it down, place it in an oiled container, and refrigerate for up to 72 hours. Let it come to room temperature before rolling.
What’s the best way to reheat leftover pizza?
Reheat in a skillet over medium-low heat with a lid for 3-5 minutes to crisp the bottom and melt the cheese. The oven at 350°F works well too.
Can I freeze this pizza?
You can freeze the baked and cooled pizza, tightly wrapped, for up to 2 months. Reheat from frozen in a 375°F oven until hot. The unbaked dough also freezes well for up to 3 months.
Common Mistakes to Avoid
- Using water that is too hot for the yeast, which will deactivate it and prevent the dough from rising.
- Adding raw meat toppings, which will release water and fat during baking, resulting in a soggy, undercooked pizza.
- Overloading the pizza with toppings, which weighs down the crust and leads to uneven cooking.
- Not preheating your baking surface (stone or sheet), which is essential for a crisp, professional-quality crust.
- Kneading the dough insufficiently, which prevents proper gluten development and yields a tough, dense crust.
Conclusion
Creating a Meat Lover’s Pizza from scratch is a rewarding culinary project that delivers far superior flavor to takeout. By mastering a simple dough, pre-cooking your quality meats, and baking at a high temperature, you achieve the perfect balance of a crisp crust, melty cheese, and savory toppings. This recipe is a fantastic base for experimentation. Once you’ve perfected it, try adding pepperoni, ham, or different cheeses. Gather your ingredients, follow the steps, and enjoy the deeply satisfying experience of a homemade pizza crafted exactly to your taste.