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.
Servings: 1
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
Amount of toppings: It's very important not to overload the pizza with too many toppings. Just a small amount of each will build up the pizza nicely and prevent a soggy pizza from too many toppings.
Minimal Browning: In the event that you catch the oven at its lowest heat, which can happen from time to time (you will find the pizza doesn't brown as much). Set the oven off of broil and back to the highest oven temp. Transfer the pizza back to the pizza screen and place it in the middle rack position until browned to your liking, about another minute or so.
Burning: While some charring is desired. In the event that there is too much burning, which can happen with overproofed dough or the pizza dough has more sugar in it. Instead of immediately placing the oven on broil when the timer hits 3 minutes left of cooking. Remove the pizza from the screen and place it on the pizza stone, then place the oven on broil. These few minutes of delaying placing the oven on broil will cook the pizza up lighter. You can also delay the broil by 1 minute or so; adjust how you see fit.