3 Must Use Meats For Best Meat Lover's Pizza

Today's recipe is for a huge meat lover's pizza with Italian sausage, cupping pepperoni, and prosciutto! We're using the same dough from the New York Sicilian pizza episode. The thicker dough will best hold all the heavy meat, mozzarella, Pecorino Romano, and sauce. I hope you enjoy this classic meat lover's pizza recipe!

WATCH THE NEW YORK SICILIAN EPISODE FOR THE DOUGH RECIPE!
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GEAR USED IN THIS VIDEO (affiliate)
Wood Cutting Board: https://amzn.to/3kIgyvC
Most Used Chef's Knife: https://amzn.to/3rih6dW
Lloydpans 14x14x1.5 Sicilian Pizza Pan: https://amzn.to/3blgq22
OXO 4" Pizza Cutter: https://amzn.to/3bUJqN3
7 Piece Mixing Bowl Set: https://amzn.to/3bUKfFD
Sclafani Crushed Tomatoes: https://amzn.to/2PwJlHS

MEAT LOVER’S PIZZA
INGREDIENTS
1 (~30 ounce dough ball) *watch the New York Sicilian video for dough*
1 (28 ounce can) San Marzano plum or high quality crushed tomatoes - will most likely not need all the sauce
12-16 ounces shredded mozzarella cheese
4 ounces prosciutto - chopped
3/4 pound cooked loose Italian sausage
1 stick (6.5 ounces) Boar’s Head natural casing pepperoni - or equivalent brand like Hormel, Margherita
3/4 teaspoon kosher salt
1 teaspoon dried oregano - or more to taste
¼ cup finely grated Pecorino Romano cheese
1/4 cup olive oil

INSTRUCTIONS
1. Take the dough out of the fridge for 60 minutes prior to using. Do not uncover the bowl.
2. Oil the pan and place the dough into it. Try to stretch it to fill the pan for a couple of minutes. The dough will not be able to be stretched on the first try. Cover the pan with plastic wrap and let the dough warm up for 30-45 minutes and try to stretch again. If unsuccessful, cover one more time and wait another 30-45 minutes. Press the dough into the corners to form a crust.
3. Mix 3/4 teaspoon of kosher salt into the tomatoes. Spread a 6-8 ounces of the sauce onto the dough (just a thin layer) then cover with plastic wrap. Place the pan on top of the oven to warm and rise for 2-2.5 hours.
4. Preheat the oven to 440f. Once oven is to temp and the dough has risen enough par-bake the pizza on the middle rack for 12 minutes or until bottom of pizza is lightly golden.
5. Remove the pizza and top with the mozzarella cheese, leaving 1 inch of the perimeter without cheese. Spoon the sauce on top of the pizza in diagonal lines (you might not need all of the sauce). Evenly divide the pepperoni, sausage, and prosciutto on top of the pizza and bake for 12 minutes more.
6. Remove from the oven and sprinkle with grated Pecorino Romano and Sicilian oregano. Cook for 1 minute more. You can broil the top for 60 seconds or so but watch very carefully! Enjoy!

Bakers Percentages
64% hydration
.4% yeast
2% salt
3.4% oil
1.2% sugar

For a 14 by 14 Sicilian pie use a 850 gram or larger dough ball. Thickness Factor = .153

NOTE
Cooking time will vary depending on the exact oven temp, the thickness of the dough, and other factors. It might take you 2-3 attempts to get it perfect in your oven.

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