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Ultimate Meat Lovers Pizza

This ultimate meat lovers pizza features a crispy, chewy homemade crust topped with a rich tomato sauce, a blend of mozzarella and provolone, and a hearty combination of pepperoni, Italian sausage, bacon, and ham. It's a crowd-pleasing classic perfected for home cooking.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 1/2 cup pizza sauce preferably a simple, high-quality brand like Rao's
  • 8 oz low-moisture whole milk mozzarella cheese freshly shredded, not pre-shredded
  • 4 oz provolone cheese shredded
  • 3 oz pepperoni thinly sliced, use a stick for better cupping
  • 1/2 lb Italian sausage mild or hot, casings removed
  • 4 oz bacon thick-cut, cooked until crisp and crumbled
  • 4 oz deli ham thinly sliced and chopped
  • 1 tbsp olive oil for brushing the crust
  • 1 tsp dried oregano optional, for finishing
  • 1 pinch red pepper flakes optional, for serving

Equipment

  • Pizza stone or steel
  • Pizza peel or large, flat baking sheet
  • Large skillet
  • Mixing bowls
  • Chef's knife and cutting board

Method
 

  1. Preheat your oven and pizza stone or steel to 500°F (260°C) for at least 45 minutes. On a lightly floured surface, gently stretch your room-temperature dough into a 12-14 inch round. Avoid using a rolling pin, which can crush the air bubbles. Transfer the shaped dough to a piece of parchment paper.
  2. In a skillet over medium heat, cook the Italian sausage, breaking it into small crumbles with a spoon until fully cooked and browned, about 6-8 minutes. Transfer to a paper towel-lined plate. In the same skillet, cook the bacon until crisp, then drain and crumble. Set all pre-cooked meats aside.
  3. Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust. Sprinkle the shredded mozzarella and provolone cheeses over the sauce. Evenly distribute the cooked sausage, crumbled bacon, chopped ham, and pepperoni slices over the cheese.
  4. Carefully transfer the pizza (on the parchment paper) onto the preheated pizza stone or steel. Bake for 12-15 minutes, or until the crust is deeply golden, the cheese is bubbling, and the pepperoni edges are slightly curled. Rotate the pizza halfway through for even baking.
  5. Remove the pizza from the oven using a pizza peel or large spatula. Immediately brush the outer crust with a thin layer of olive oil for shine and flavor. Let the pizza rest on a cutting board for 3-5 minutes before slicing. This allows the cheese to set slightly so it doesn't slide off. Sprinkle with dried oregano and red pepper flakes if desired, slice, and serve hot.

Notes

Chef's Tips:
• For the crispiest crust, preheat your oven with the pizza stone for a full hour.
• Do not overload the pizza with toppings, as this will weigh down the dough and prevent it from cooking through.
• Serve with a simple green salad dressed with vinaigrette to cut through the richness.
Food Safety:
• Ensure all pre-cooked meats (sausage, bacon) reach an internal temperature of 165°F (74°C) before adding to pizza.
• Refrigerate leftovers within 2 hours of cooking.