Spicy Meat Feast Pizza

Why this formula works

This recipe does not pretend 300-plus grams of meat belong on a small light base. A 300 g dough ball opens to 32 cm, and raw sausage plus bacon are rendered before topping. Red-wine vinegar sharpens 120 g tomato against the cured meat, while chili oil goes on after baking so its aroma stays clear instead of scorching.

Honest timing

Ingredients

• mature room-temperature pizza dough ball300 g (10.6 oz)
• thick unsalted pizza tomato sauce120 g (4.2 oz)
• low-moisture mozzarella, coarsely grated140 g (4.9 oz)
• pepperoni, sliced 2 mm thick50 g (1.76 oz)
• spicy Italian salami, thinly sliced50 g (1.76 oz)
• raw spicy Italian-style sausage meat100 g (3.5 oz)
• smoked streaky bacon, cut into 1 cm lardons60 g (2.12 oz)
• prepared juicy pulled pork made with mustard and anchovy-containing BBQ sauce100 g (3.5 oz)
• garlic powder2 g (0.07 oz)
• dried oregano1.5 g
• red-wine vinegar containing sulphites8 g (0.28 oz)
• simple chili-infused olive oil15 g (0.53 oz)

Equipment

• wide skillet
• instant-read thermometer
• pizza steel or stone
• pizza peel
• digital scale
• rack
• pizza wheel

Exact method

1. 1. Preheat the chosen baking surface according to the oven table below. For a steel, use the lower-middle rack at 250–285°C / 482–545°F for 60 minutes.
2. 2. Put bacon in a cold skillet, set over medium heat and render for 4 minutes. Add sausage in 1–2 cm crumbles and cook another 4–5 minutes until browned and 71°C / 160°F. Drain on paper and cool.
3. 3. Stir tomato with garlic, oregano, red-wine vinegar and 5 g chili oil. The sauce should taste bright and hot but remain thick enough to mound on a spoon.
4. 4. Separate pepperoni and salami slices. Loosen pulled pork into short moist strands; if it drips, drain briefly without squeezing it dry. Grate mozzarella.
5. 5. Open the 300 g dough to 32 cm with a defined 1.5–2 cm rim. Move to a lightly dusted peel and confirm it slides.
6. 6. Spread all 120 g seasoned tomato and add mozzarella. Distribute pepperoni, salami, cooled sausage, bacon and pulled pork in distinct small groups rather than one compressed meat layer.
7. 7. Bake using the matching setup below, rotating as directed. On steel, allow 7–10 minutes and pull when the underside is deeply browned and the heavy center lifts.
8. 8. Rest on a rack for 2 minutes. Blot only unusually large free-fat pools, then drizzle the remaining 10 g chili oil in fine lines.
9. 9. Cut into eight narrow slices. Each slice should carry at least three meat textures without collapsing under the center.