Name: The Crimson Butcher's Hearth
Cuisine: Italian
Ingredients: Dough: Use a 48-hour cold-fermented sourdough or high-protein bread flour dough, stretched to 12 inches with a slightly thicker edge to support the heavy meat toppings.; Sauce: Spread the Tomato/Marinara in a thin, circular motion starting from the center, leaving a 1-inch border for the crust to rise and char.; Tomato/Marinara; Mozzarella; Parmesan; Pepperoni; Italian Sausage; Fresh Basil; Crushed Red Pepper Flakes; Ground Parmesan

Ingredients

Sauce

Tomato/Marinara

Cheese

MozzarellaParmesan

Protein

PepperoniItalian Sausage

Toppings

Fresh Basil

Finishes

Crushed Red Pepper FlakesGround Parmesan

How to Make It

DoughUse a 48-hour cold-fermented sourdough or high-protein bread flour dough, stretched to 12 inches with a slightly thicker edge to support the heavy meat toppings.

SauceSpread the Tomato/Marinara in a thin, circular motion starting from the center, leaving a 1-inch border for the crust to rise and char.

1Place a pizza stone or steel in the oven and preheat to 500°F (260°C) for at least 60 minutes.
2Brown the Italian sausage in a skillet over medium heat, breaking it into small, bite-sized crumbles, then drain on paper towels.
3Stretch your room-temperature dough on a floured surface until it reaches a uniform thickness.
4Apply a balanced layer of the Tomato/Marinara sauce, ensuring it doesn't soak the center of the dough.
5Distribute the Mozzarella and the shredded Parmesan cheese evenly to create a rich, melty foundation.
6Arrange the Pepperoni slices and the pre-cooked Italian sausage crumbles across the cheese layer.
7Slide the pizza onto the hot stone and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese is bubbling.
8Remove the pizza and immediately dust with the fine Ground Parmesan and the Crushed Red Pepper Flakes while the oils are still active.
9Finish by hand-tearing the Fresh Basil over the hot pizza to release its aromatic oils just before slicing.

Chef's Tip

To prevent the pepperoni and sausage from creating an oil pool on your pizza, par-cook the sausage and lightly pat the pepperoni with a paper towel before assembly.