Name: The Smokehouse Stampede
Cuisine: Italian
Ingredients: Dough: Use a high-protein bread flour dough with a 65% hydration level, cold-fermented for 48 hours to provide a sturdy structure for the heavy meat toppings.; Sauce: Apply a thick, hickory-style BBQ sauce in a thin, even layer, using the back of a spoon to spread it within one inch of the dough edge.; BBQ Sauce; Mozzarella; Ground Beef; Chicken; Italian Sausage; Pepperoni; Crushed Red Pepper Flakes; Ranch

Ingredients

Sauce

BBQ Sauce

Cheese

Mozzarella

Protein

Ground BeefChickenItalian SausagePepperoni

Finishes

Crushed Red Pepper FlakesRanch

How to Make It

DoughUse a high-protein bread flour dough with a 65% hydration level, cold-fermented for 48 hours to provide a sturdy structure for the heavy meat toppings.

SauceApply a thick, hickory-style BBQ sauce in a thin, even layer, using the back of a spoon to spread it within one inch of the dough edge.

1Preheat your oven with a pizza stone or steel inside to 500°F (260°C) for at least 45 minutes prior to baking.
2Sauté the ground beef and Italian sausage in a skillet over medium heat until fully browned, then drain thoroughly on paper towels to remove excess grease.
3Prepare the chicken by dicing it into small, uniform half-inch cubes to ensure even heating.
4Stretch your dough onto a floured peel, ensuring it is thick enough to support the weight of the four proteins.
5Spread the BBQ sauce base and cover with a generous layer of shredded mozzarella cheese.
6Distribute the pre-cooked ground beef, Italian sausage, and diced chicken evenly across the cheese layer.
7Place the pepperoni slices on the very top of the other meats so they can crisp and 'cup' under the high heat.
8Slide the pizza onto the stone and bake for 8 to 11 minutes until the crust is deeply charred and the cheese is blistering.
9Remove from the oven and immediately sprinkle the crushed red pepper flakes over the hot cheese so they adhere.
10Finish the pizza with a heavy drizzle of cool ranch dressing in a cross-hatch or spiral pattern before slicing.

Chef's Tip

Since this pizza features four heavy proteins, pat the cooked beef and sausage very dry with paper towels; this prevents the BBQ sauce from becoming oily and ensures the crust stays crisp under the weight.