The Ultimate Meat Feast Pizza
For our interpretation, we’ve opted for a soft base topped with crushed tomatoes and shredded mozzarella, followed by pepperoni, thick-sliced bacon, Italian sausage and ground beef. It’s a delectable blend of crunchy, spicy and smoky that’s guaranteed to please any meat aficionado. Not for the faint of heart or stomach, consider this your go-to pizza for when you’ve got real big cravings.
Equipment
Ooni pizza oven
Ooni Infrared Thermometer
Pizza Peel
Ooni Pizza Cutter Wheel
Ingredients
One 250-gram dough ball
⅓ cup (87 grams) crushed tomatoes
Fine sea salt, to taste
Flour, for dusting (Recommend: Flour Semolina Extra Fine )
¾ cup (100 grams) low-moisture shredded mozzarella (For top quality taste, we recommend Fior Di Latte)
⅕ cup (15 grams) pepperoni
⅓ cup (30 grams) thick-sliced ham or Canadian bacon, chopped into squares
¼ cup (30 grams) Italian sausage, cooked and crumbled
⅓ cup (25 grams) ground beef, cooked and crumbled
1 strip (12 grams) bacon, cooked and roughly chopped
Condiment:
Sweet & hot honey (optional)
Method
Note
For the dough, we recommend our Classic Pizza Dough, just be sure to set aside 3 to 4 hours for proofing before cooking.
- Preheat your oven until the stone reads 750 °F (400 °C). You can check this quickly, accurately and from a safe distance with an infrared thermometer.
- In a bowl, mix a pinch of sea salt into the crushed tomatoes. Set aside.
- Place one dough ball on your lightly floured work surface and begin pushing the air from the center out to the edge with your fingers. Stretch the dough into a 12-inch (30-centimeter) base and lay it on your countertop or lightly-floured pizza peel.
- Top the dough with 3 ounces (about 85 grams) of the tomato mixture, followed by the mozzarella, pepperoni, ham, Italian sausage and ground beef. Finish by sprinkling on the chopped bacon.
- Launch the pizza into the oven and cook for 60 to 90 seconds, turning it every 20 seconds for an even bake.
- Remove the pizza from the oven. Slice, serve and enjoy.