Matt's Meat Lovers' Pizza

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Matt's Meat Lovers' Pizza

star rating (5) rate this recipe »
Published prior to 2008

Warning: the following pizza is neither low-calorie nor low-fat. But when you want to indulge all of your most guilty pleasures — layer on the meat! Pile on the cheese! — this is the recipe to grab. Follow our step-by-step photos for making this pizza at 
our blog, Flourish.

Dough
1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour*
1 1/4 cups (7 1/4 ounces) semolina*
1 tablespoon + 1 teaspoon (1/4 ounce) Pizza Dough Flavor (optional, but delicious)
1 teaspoon instant yeast
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) olive oil
1 1/8 cups to 1 1/4 cups (9 to 10 ounces) cool water; use the lesser amount in summer, the greater amount in winter (and something in between in spring and fall)

*If you don't want to use semolina, use a total of 3 cups all-purpose flour, and reduce the water to 1 cup.

Filling & Toppings
8-ounce block of cheese, flavor of your choice*
1 pound breakfast sausage or bulk (not links) Italian sausage, cooked and drained
1/2 pound hard or Genoa sliced salami, cut in pieces
12 ounces shredded cheese, flavor of your choice*
1/3 cup (3 ounces) bottled pizza or spaghetti sauce, or your own red sauce

*Feel free to choose your own favorite cheese, anything from mild mozzarella or Muenster to jalapeño jack or an assertive flavored cheddar.

To make the dough: Mix and knead together all of the dough ingredients—by hand, mixer or bread machine—till you've created a smooth, very soft, fairly sticky dough. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface. Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust's flavor. Make sure you have the dough in a large covered bowl, or put it into a large, lightly greased plastic bag; leave plenty of room for expansion.

Remove the dough from the refrigerator, and allow it to rest and warm up a bit while you prepare the filling and the pan.

Cut the block of cheese into 1/4" slices, then stack the slices and cut each into four pieces; a pair of scissors works well here. The cheese chunks should be about ¼" thick x 1" x ½".

Use vegetable oil pan spray to lightly grease an 18" x 13" baking sheet. Drizzle olive oil into the bottom of the pan.

To assemble and bake the pizza: Gently flatten the dough into a rough 10" to 12" oval, and heap it with the cut-up block cheese. Fold the edges into the middle to enclose the cheese. Gently pat and stretch it into a rough rectangle, and place it in the prepared pan. Press the dough over the bottom of the pan, stretching it towards the edges. You’ll probably get about two-thirds of the way there before the dough starts shrinking back; walk away for 10 minutes. When you come back, you should be able to pat it closer to the corners of the pan. Repeat the rest and dough-stretch one more time; your goal is to get the dough to fill the pan as fully as possible. Allow the dough to rise, covered, for 30 minutes to an hour (or more, for thicker crust). Preheat the oven to 450°F.

Spread the sauce in a thin film over the crust. Bake the pizza on the lower oven rack for 8 minutes. Remove it from the oven, and arrange the meat and shredded cheese on top. Return to the oven, and bake on the upper oven rack for an additional 12 to 15 minutes, until the crust is nicely browned, both top and bottom. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.

Remove the pizza from the oven, and transfer it from the pan to a rack to cool slightly before serving. For easiest serving, cut into squares with a pair of scissors.
Yield: a dozen generous slices.

Tip: For pizza with an extra-crisp bottom crust, place a baking steel or stone in the middle of your oven and preheat the oven to 450°F. Divide the cheese-stuffed dough in half, then pat and stretch each half into a 10" to 12" circle on a lightly greased piece of parchment (let the dough pieces rest and relax if they start shrinking back). Proceed with the recipe instructions as written, baking the pizzas one at a time on the hot steel or stone. You'll need to monitor the pizzas during the second bake, after they've been in the oven for 10 minutes, because the heat from your steel or stone will likely cause browning and cheese-bubbling to occur more quickly.

Reviews

1
  • star rating 04/13/2015
  • Parfie from KAF Community
  • First I must state, I have never been around bread/pie dough, at all...so I'm quite new to all this. My Husband didn't want me to make pizza.. He told me it was too expensive! I do believe I got the last laugh, as I made this crust (we both loved the old "Pizza Hut Pan Pizza" Crust) and then about 2 weeks later, we got a local pizza...he couldn't hardly eat it! LOL. Started complaining about the crust, and how little toppings/cheese was there...and then said, "I miss the homemade pizza we made"! For my Hubby, that's Compliments To King Arthur/PJ for the Recipie, and to me, I guess (we made the pizza together, but I made the dough, the day before - guess its not too expensive anymore hehe). My one "comment" about the crust was...if your new at this like me, do your best to even the crust out ... And don't worry, the dough will rise, even if it takes you awhile to get it even. I worried it wouldn't and my Pizza had an inch and a quarter in places LOL. Thanks King Arthur, I love your Flour, products and recipies! :)
  • star rating 06/06/2011
  • cmebbert from KAF Community
  • This is the recipe for pizza dough that my family and I come back to again, and again. Though we may change the fillings/toppings to personalize to our unique tastes, the dough recipe and dough-prep instructions we follow faithfully. The result is a delicious, flavorful 'platter' with a wonderful texture and bite that perfectly compliments any sauces, meats, veggies and cheeses we can think of to pile upon it. I usually mix up several batches of the dough the night before we will be eating the pizzas, thinking if there is too much dough, I can always cool, wrap airtight and freeze for later use after its first bake, but usually word gets out we're making pizza and I haven't had the chance to freeze any yet. hehe :) Thanks Matt and King Arthur for this great recipe.
  • star rating 02/13/2009
  • CHERYL OROPEZA from SANTA NELLA, CA., US
  • i HAVEN'T MADE IT YET, BUT THE DIRECTIONS ARE EASY TO FOLLOW AND SIMPLE TO DO. THE FLEXABILITY ON TIME, ALSO WHAT INGREDIENTS ARE SUGGESTED TO USE, COMPARABLE TO THE INGREDIENTS I HAVE ON HAND ARE INTERCHANGEABLE. WHEN I BAKE THE PIZZA I WILL GET BACK WITH YOU ON IT.
  • 01/17/2009
  • Dawn from Ohio
  • I havent tried yer but I plan to I just bought the Fiori de Silica can this be used for the Pizza flavoring? How much?
    No, Fiori di Sicilia is is for sweet doughs. It is not appropriate in this recipe. Frank from KAF.
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