Meateor-style meat-loaded pizza

Ingredients

Dough (for 2 pizzas)

• 500 g strong bread flour
• 7 g dried yeast
• 1 tsp sugar
• 1 tsp salt
• 320 ml warm water
• 2 tbsp olive oil

Tomato sauce

• 1 × 400 g tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 garlic clove, crushed
• Salt and pepper

Meat toppings (pre-cook all)

• 60 g pepperoni slices
• 100 g ground beef
• 2 Italian sausage meatballs, crumbled
• 80 g thick-cut cooked ham, torn
• 60 g streaky bacon, chopped

Pizza topping

• 250 g mozzarella, shredded

Method

1. Dough. Same as Pepperoni Passion — overnight cold ferment.
2. Pre-cook all the meats (separately). Brown ground beef in a dry pan, breaking up, 5 minutes. Crumble and fry sausage meatballs until cooked through. Pan-fry bacon until just starting to crisp. Set each aside.
3. Sauce. Blend all sauce ingredients.
4. Shape + top. Stretch dough, sauce sparingly, mozzarella. Distribute all the meats evenly across the pizza — this is a meat pizza, so don’t be shy.
5. Bake. 250°C oven, 12–14 minutes. The meats need to char at the edges — that’s the flavour.
6. Rest 2 minutes. Slice — every piece should have visible meat.

Tips

• Pre-cook EVERYTHING. Raw ground beef on pizza = sad, undercooked beef.
• Italian sausage (fennel-flecked) is much better than breakfast sausage here. The fennel complements the cheese.
• Don’t over-sauce. With this much meat, the sauce should be a whisper, not a shout.