Italian Meats Pizza
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Classic Italian meat & Cheese Pizza that Everyone in the Family will Love

You’ve probably tried making homemade pizza at home. And if you’re like me, you have a hard time getting the crust right. That’s probably because with so many different kinds of pizza there is no one recipe that fits all situations. It can be tough to decide what kind of dough your pie will be. That’s why I’ve decided to share my favorite recipe with you. It works in any kitchen and won’t cost you expensive ingredients like ciabatta or pretzel dough (although there is always an exception).

Pizza makes the world a better place. Even if it isn’t Italian, it’s still pizza. But you don’t just eat pizza to celebrate, and you don’t need a delivery to satisfy your cravings. Homemade Italian Meats Pizza Recipe  is a super easy but delicious meal that anyone can make at home.

Check out some of our other recipes like The BEST Baked Tuscan Chicken, Balsamic Bruschetta and more…

My Favorite Pizza Dough Recipe 

I know what you’re thinking, who in the world of pizza makes their own dough?! But I’m here to tell you that it’s not hard at all. You can create your very own authentic pizza dough or even use it as a base for calzones, depending on how many people are going to be eating.

I’ve been making my own fresh pizza dough for years. It’s just so much better than anything you can buy at your local grocery store! Not only that, it’s also much cheaper. Pizza shops always use high-fructose corn syrup and preservatives, while mine comes out of a box or my pantry.

The pizza dough recipe makes enough dough for two 10 to 12 inch pizzas.

The Best Flour for Homemade Pizza Dough 

You’re about to make a pie, and you need the best flour for homemade pizza dough. The recipe says to use all-purpose flour, but you want something with more gluten. Pizza and bread flour is the same thing — it’s higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

How To Make Sure Your Yeast Is Active 

Pizza dough is a yeasted dough that requires active dry yeast. Make sure the check the expiration date on the yeast package! Yeast that is too old may be dead and won’t work.

Also, if the yeast does not begin to foam or bloom within 10 minutes of being added to the water in Step 1 of Making the Pizza Dough, it is probably dead. You’ll need to start over with new, active yeast.

What Ingredients are Needed for a Classic Italian Meat & Cheese Pizza?

For the dough

  • 1 1/2 cups (355 ml) warm water (105°F-115°F)
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 3 3/4 cups (490g) bread flour
  • 2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon sugar

For the Pizza

  • Extra virgin olive oil
  • Flour (to help slide the pizza onto the pizza stone)
  • Tomato sauce (smooth or pureed)
  • Mozzarella log, thinly sliced
  • Mozzarella cheese, shredded
  • Parmesan cheese, grated
  • Pepperoni
  • Italian Ground sausage, cooked and drained
  • Chopped Pancetta, cooked
  • Bacon, cooked and crumbled
  • Italian Pepperoncinis, very thinly sliced
  • Garlic, minced
  • Chopped Fresh basil
  • Baby Arugula, tossed in a little olive oil, added as soon as pizza comes out of oven
  • Red Chili Pepper Flake

Optional Toppings to Complete a Classic Italian Pizza Recipe

  • Fontina cheese, grated
  • Feta cheese, crumbled
  • Provolone
  • Blue Cheese
  • Ham, thinly sliced
  • Prosciutto
  • Salami
  • Sliced black olives
  • Mushrooms, sliced and sautéed
  • Green Bell Pepper, thinly sliced
  • Onion, thinly sliced and carmelized
  • Kale
  • Broccolini
  • Anchovies
  • Capers
  • Eggplant
  • Fresh Tomato
  • Spinach
  • White Cream Sauce
  • Meat Sauce
  • Pesto

How to Make a Classic Italian Meat Lovers Pizza: From Scratch

Preheat the pizza stone (or pizza pan or baking sheet): 

Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F for at least 30 minutes, preferably an hour. If you don’t have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

Divide the dough into 2 balls: 

Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

Form 2 round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).

Prep the toppings: 

Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

Flatten the dough ball, and stretch out into a round:

Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter—10 to 12 inches.

Treat the dough gently!

Brush the dough top with olive oil: 

Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10 minutes.

Spread with tomato sauce and sprinkle with toppings: 

With a floured bottom, spoon on the tomato sauce on top, sprinkle with cheese, and place your desired toppings on the pizza. Be careful not to overload the pizza with too many toppings, or your pizza will be soggy.

Slide pizza into the oven: 

Sprinkle some flour on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more flour.

Bake: 

Bake pizza in the 475°F oven, one at a time, until the crust is browned and the cheese is golden, about 10 to 15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Italian Meats Pizza

Homemade Italian Meats Pizza

We all know that pizza is one of the greatest comfort foods. You don't need to be Italian to enjoy this classic homemade pizza recipe. You can enjoy it right at home with your favorite toppings!
4.67 from 3 votes
Prep Time 20 minutes
Cook Time 30 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Main Course, Pizza
Cuisine American, Italian
Servings 6
Calories 322 kcal

Ingredients
  

For the pizza dough

  • 1 1/2 cup Warm Water
  • 1 pkg Active Dry Yeast (2 1/4 tsp)
  • 3 3/4 cups Pizza or Bread Flour
  • 2 tbsp Extra Virgin Olive Oil I prefer using a flavored (like garlic) olive oil for a higher profile crust
  • 2 tsp Kosher Salt
  • 1/2 tsp Sugar

Pizza Ingredients (for this recipe example)

  • 1/2 cup Tomato & Basil Marinara
  • 8 oz Mozzarella log, thinly sliced
  • 1 cup Mozzarella, shredded
  • 1/2 cup Parmesan
  • 8 oz Pepperoni
  • 1/2 cup Italian Ground sausage, cooked and drained mild or hot
  • 1/2 cup Chopped Pancetta, cooked
  • 1/2 cup Bacon, cooked and crumbled
  • 6-10 Italian Pepperoncinis, very thinly sliced
  • 2 cloves Garlic, minced
  • 1/2 cup Chopped Fresh basil
  • 1 cup Baby Arugula, tossed in a little olive oil, added as soon as pizza comes out of oven
  • 1 tbsp Red Chili Pepper Flake Sprinkled on top

Other Optional Toppings

  • Fontina cheese, grated
  • Feta cheese, crumbled
  • Provolone
  • Blue Cheese
  • Ham, thinly sliced
  • Prosciutto
  • Salami
  • Sliced black olives
  • Mushrooms, sliced and sautéed
  • Pesto
  • Green Bell Pepper, thinly sliced
  • Onion, thinly sliced and carmelized
  • Kale
  • Broccolini
  • Anchovies
  • Capers
  • Eggplant
  • Fresh Tomato
  • Spinach
  • White Cream Sauce
  • Meat Sauce

Instructions
 

Preheat the pizza stone (or pizza pan or baking sheet): 

  • Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

Divide the dough into 2 balls: 

  • Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.
    Form 2 round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).

Prep the toppings: 

  • Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

Flatten the dough ball, and stretch out into a round:

  • Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.
    Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.
    Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter—10 to 12 inches.
    Treat the dough gently!

Brush the dough top with olive oil: 

  • Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10 minutes.

Spread with tomato sauce and sprinkle with toppings: 

  • With a floured bottom, spoon on the tomato sauce on top, sprinkle with cheese, and place your desired toppings on the pizza. Be careful not to overload the pizza with too many toppings, or your pizza will be soggy.

Slide pizza into the oven: 

  • Sprinkle some flour on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more flour.

Bake: 

  • Bake pizza in the 475°F oven, one at a time, until the crust is browned and the cheese is golden, about 10 to 15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
Keyword cheese, dinner, easy recipe, italian, Italian recipe, oven recipe, pepperoni, pizza, sausage, weeknight

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7 Comments

  1. 5 stars
    I think this is the best homemade pizza recipe I have ever tried. The flavor profile was out of this world and reminded me of when I went to Italy in college. 10/10 will be using this again!

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