Meat Lover's Pizza

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 2 1⁄2 c “00” pizza flour
• 1 t (5g) sugar
• 1⁄2 t (2.5g) active dry yeast
• 1⁄2 t (2.5g) sea salt
• 1⁄2 c (120g) warm water
• 1 T (13g) extra-virgin olive oil
• 1 c Italian sausage, rolled into balls
• 1 T (13g) extra-virgin olive oil
• 1⁄2 c (113g) pepperoni
• 1⁄2 c (113g) bacon, diced
• 3 cloves garlic, minced
• 1⁄2 c (113g) tomato sauce
• Sea salt, as needed
• Freshly ground black pepper, as needed
• 3 T (38g) grated Parmesan cheese
• 8 oz (227g) fresh mozzarella cheese
• 6 basil leaves

Directions

1. In a bowl combine flour, sugar, yeast, and salt.
2. Add in warm water and oil and combine with the dry ingredients.
3. Scrape the dough out of the bowl and onto a floured surface. Knead the dough until it becomes tacky.
4. Place the dough back into the bowl and cover. Set the bowl in a warm place. Allow the dough to rise for about 90 min., or until the dough has doubled in size.
5. Once the dough has doubled, place it on a floured surface and roll it out into a round shape.
6. Place the Pizza Stone in the Bravo on the Cooking Rack in position 1. Preheat the Stone to 400°F (204°C) for 30 min.
7. Spread tomato sauce onto the dough and layer on the toppings.
8. Using the Pizza Peel, gently slide the pizza onto the heated Pizza Stone. Set the Bravo to PIZZA.
9. Cook for 12 min. at 400°F (204°C) with top/bottom heat set to 30/70.
10. When done, use the Pizza Peel to remove the pizza from the Stone and let it rest for 3-4 min.