Meat lovers pizza

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A proper meat lovers pizza should feel generous, not overloaded to the point of collapse. Using a few different meats in smaller amounts gives you more flavour, more texture and a pizza that still bakes properly.

Serves: 4 people

Preparation time: 90 min

Ingredients

• Type 00 flour – 500 g
• Lukewarm water – 325 ml
• Instant dry yeast – 3 g
• Fine sea salt – 10 g
• Olive oil – 1 tbsp
• Semolina or extra flour, for dusting – as needed
• Tomato sauce – 200 g
• Mozzarella – 220 g
• Italian sausage, browned – 120 g
• Pancetta or bacon, crisped – 80 g
• Salami, thinly sliced – 80 g
• Capocollo or ham, thinly sliced – 70 g
• Parmesan, finely grated – 20 g

Method

1. Prepare the dough and let it rise fully so it can still stay light under a rich topping. Divide into 2 portions and let them rest before shaping.
2. Brown the sausage in a frying pan and crisp the pancetta or bacon separately. Pre-cooking the fattier meats is important here, otherwise they release too much grease in the oven.
3. Heat the oven very hot. Slice the salami and capocollo and grate the Parmesan so everything can go on quickly once the base is stretched.
4. Stretch one dough ball into a round and spread with the tomato sauce. Add the mozzarella first, then scatter over the sausage, pancetta, salami and capocollo in a fairly even layer.
5. Bake until the crust is browned and the cheese is bubbling. Finish with Parmesan and let the pizza rest briefly so the topping settles before slicing.