Meat Lover’s Homemade Pizza

Rest the dough.

On a lightly floured surface, divide the dough into two 350g balls. Place the dough balls in a sealed container or in a bowl covered with a dish towel. Let rest for 1 to 2 hours.

Preheat your oven

Outdoor Pizza Oven: Preheat your outdoor oven on high. The temperature of the stone should reach at least 750°F.

Home Oven:  Place your pizza steel or stone on the middle rack in the oven. Preheat to 500 °F convection for 30-60 minutes.

Stretch out the dough

Once the oven has reached its temperature, prepare the dough. On a lightly floured surface, stretch out one dough ball. Use your fingers to push the dough from the center out to the edges, turning and repeating until you have stretched out the dough to a 12-inch base.

Add the toppings

Place the dough onto a lightly floured pizza peel. Spoon and spread ¼ cup passata on the base, leaving space around the edges for the crust to rise. Next, sprinkle dried oregano, dried chilies, grated Parmigiano Reggiano, and half the shredded mozzarella. Add 9 slices of meat onto the pizza (3 of each variety).

Bake the pizza

Outdoor Pizza Oven: Using a pizza peel, launch the pizza into the oven. The pizza will take from 90 seconds to 3 minutes to cook; turn every 20 to 30 seconds to ensure an even bake. (Time will vary based on the oven & outdoor temperature.)

Home Oven: Using a pizza peel (or an inverted sheet pan), launch the pizza onto the hot steel/stone. Cook the pizza for 8 minutes or until the cheese has melted, the crust is golden brown, and the meat is sizzling.

For added flavour, drizzle with hot honey or olive oil (optional). And for those who like it spicy, serve with more hot pepper flakes or chili pepper spread.

Slice and enjoy!