Description
Delivers a thick, buttery crust loaded with savory sausage, pepperoni, and bacon, all bound together by a rich layer of melted cheese and chunky tomato sauce.
Ingredients
Scale
- 1 ½ cups warm water ((105°F to 115°F))
- 1 packet instant or active dry yeast ((2¼ tsp))
- 3 tablespoons unsalted butter ((melted))
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 cup extra-virgin olive oil
- 1 pound Italian sausage ((casings removed and crumbled))
- 8 ounces pepperoni ((sliced into quarters))
- 8 ounces cooked bacon ((chopped))
- 1 pound whole-milk mozzarella cheese ((shredded))
- 1 can whole peeled tomatoes ((28 oz))
- 2 cloves garlic ((minced))
- 1 teaspoon dried oregano
- Salt and black pepper (to taste)
Instructions
- Mix warm water, sugar, and yeast; let foam. Stir in butter and salt. Add flour and knead until smooth. Cover and rise for 45-60 minutes.
- Preheat oven to 425°F. Coat a deep-dish pan with olive oil, ensuring sides are covered.
- Press dough into the oiled pan, pushing up the sides. Prick the bottom with a fork.
- Layer half the mozzarella, then the cooked sausage, bacon, and pepperoni. Top with remaining cheese.
- Crush tomatoes with garlic, oregano, salt, and pepper. Pour over the cheese layer.
- Bake for 35-45 minutes until crust is golden and sauce bubbles. Rest for 15 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F for best results. Can be frozen unbaked for up to 3 months.