This Works Pizza is made with a hand-tossed pizza dough, using the overnight pizza dough recipe, and topped with pepperoni, ham, bacon, and Italian sausage for the meats and onions, peppers, mushrooms, and black olives for the vegetables. The ham can be swapped out with ground beef or salami. The bacon can be regular bacon bits or Canadian bacon. This assembled pizza with the works is oven-baked using the 413 Pie Method to produce the best high-quality homemade pizzas, like they were takeout.
Makeline Pizza Topping Codes
Your typical make line in a Pizzeria contains the following Pizza Toppings, and all of these have codes within the software that is used to display at the make line with what to top the pizza with. I believe the codes below are for Domino’s Pizza, but could be a mix of Pizzerias. Either way, the below illustrates the use of short codes for topping a pizza and is what JAHZKITCHEN uses to describe our Pizza. Such as PKS for the Pepperoni, Bacon, and Italian Sausage Pizza.
The ordering of the toppings is how they are placed on the Pizza. Starting with flat toppings first, followed by bulkier toppings as you go. I go with Cheese last, but you can place this down first if you want the toppings on last.
- Pepperoni – P
- Salami – Sa
- Ham – H
- Bacon Bits – K
- Italian Sausage – S
- Beef – B
- Onions – O
- Green Peppers – G
- Mushrooms – M
- Tomatoes – T
- Green Olives – V
- Black Olives – R
- Pineapple – N
- Banana Peppers or Jalapeños – Z or J
- Mozzarella Cheese – C
- Cheddar Cheese – Q
Works Pizza Ingredients
Pizza Dough, Cornmeal, Pizza Sauce, Pepperoni, Ham, Bacon, Italian Sausage, Onions, Peppers, Mushrooms, Black Olives, and Pizzeria Cheese (3:1 Mozza to Provolone) or just Mozzarella Cheese.
Pizza Dough
The Overnight Pizza Dough will yield about +1500 g of pizza dough to portion out how you see fit. The recipe post will also show you how to prepare and hand-toss the pizza for assembly.
Start the pizza dough the day before, at about the same time you plan on cooking the pizzas the next day. About 4 hours before you plan on cooking the pizzas, portion out the dough sizes.
Pizza Sauce
Use the Passata Pizza Sauce for this pizza. Simply combine the ingredients and mix. Pour any leftover pizza sauce back into the Passata jar and refrigerate.
You can add to the pizza sauce anything you like to shape the overall flavors. Such as oregano or marjoram for the pizza aroma. Red wine vinegar and/or lemon juice for a tang. Sugar for added sweetness or black pepper for a bit of heat.
Works Pizza Toppings
The works pizza toppings consist of pepperoni, ham, bacon, Italian sausage, onion, peppers, mushrooms, and black olives.
Ham can be exchanged for ground beef, or salami and bacon can be exchanged with Canadian bacon.
The key thing with the works pizza is that there are many toppings that are placed on it. Because of this, you want to use less of each topping than you normally would for, say, a 3-topping pizza. If the pizza is loaded with too many toppings, it will cause a soggy dough.
For the below works toppings I have about:
- 8-10 slices of pepperoni.
- 2-3 slices of ham sliced into strips.
- small pinch of bacon bits. I cooked up 6 strips of bacon and minced it to split between 3 pizzas, or about 2 strips of bacon per pizza.
- 1/3 of an Italian sausage. I cooked up a whole Italian sausage and split that between 3 pizzas.
- small pinch of diced onions and green pepper. Maybe 1/4 or less of an onion and bell pepper.
- 3-4 whole mushrooms, sliced.
- small pinch of black olives
Pizzeria Cheese
Use a high moisture mozzarella cheese designed for pizzas mixed with shredded provolone cheese, at a ratio of 3:1 mozzarella to provolone. This offers up more flavor and better melting.
Use a food processor to quickly shred the mozzarella cheese and empty it into a freezer bag. Do the same for the Provolone and place it into a separate freezer bag. In a third freezer bag, combine 3 cups of mozzarella cheese and 1 cup of provolone cheese and mix well. Place all three bags into the freezer.
Other cheeses can be included, such as Parmesan, Parmigiano, or Romano.
PIE/413 Pizza Cook Method
This is a pizza cook method I created in order to get the best possible outcome for homemade pizzas using an oven, and it’s very effective.
Dipping Sauce
My go-to 3 dipping sauces are the pizza sauce, donair sauce for a sweet dip, and the special garlic sauce. The special garlic sauce can also be combined in equal amounts with pesto to create a twisty sauce for dipping.
Ingredients
- 1 Medium Overnight Pizza Dough - 280 g to 454 g
- As Needed Cornmeal - for shaping the pizza
- As Needed Flour - for dusting the top of the dough if too sticky
- As Desired Pizza Sauce
- 8-10 slices Pepperoni
- Ham - Small handful. Can exchange with salami or ground beef
- Bacon - Small handful. Can exchange with Canadian Bacon
- Italian Sausage - Small handful.
- Onion - Small handful.
- Peppers - Small handful.
- Mushrooms - Small handful.
- Olives - Small handful. Black or Green
- 112 – 140 g Mozzarella Cheese
Instructions
- Preheat the oven: Preheat the oven to the highest setting it will go with one rack in the middle position and the other rack in the bottom position with a pizza stone.
- Hand Tossed Pizza: Place the cornmeal on the counter and the dough ball on top. Use a bit of flour to dust the top to prevent sticking. Hand toss the pizza and place it onto a pizza screen. For more information on how to do this, see the overnight pizza dough, which has a section that walks you through on how to hand-toss a pizza.
- Assembly: Sauce the pizza and top with pepperoni, ham (or salami or ground beef), bacon (or Canadian bacon), Italian sausage, mushrooms, onion, peppers, olives, and cheese.
- 4 Minute Cook: Transfer the pizza to the oven to cook for precisely 4 minutes in the middle rack position. 1 Adjustment: At the 4-minute mark (3 minutes of cook time remaining), immediately place the oven on broil. Remove the pizza from the screen or pan to come in direct contact with the pizza stone on the bottom rack position. Flip it around so that the front is now facing the back.3 Minute Broil: Broil for 3 minutes. Immediately take the oven off of Broil and back on to the highest setting. Then transfer the pizza back to the pizza screen or pan and remove it. Slice the pizza and set aside or serve. Repeat for each pizza.
Notes
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