This is a typical pizza found in lots of shops in Connecticut, but I’m sure, one bite and you will be wanting more.
One of the cool things about making this is that you can watch me make it in your home on my website as I explain all of the Culinary Secrets that go with it. Just go to
www.cheftomm.com/stuffed-meat-pizza/. You’ll also find recipes for other great finger foods, like Buffalo wings, to make your Super Bowl party one to be talked about long after it ends.
If you make the pizza, feel free to change the filling as you see fit. I have made this style of pizza with ricotta, chicken and broccoli, and you can add anything you like.
If you have any questions or comments, send me an e mail. Until next time, happy cooking!
• Tomm Johnson, a professional chef, lives in Mountain House and shares his culinary expertise through his website, www.cheftomm.com. He can be reached by email at firstname.lastname@example.org or via Facebook.com, under the name “Culinary Secrets with Chef Tomm.”
STUFFED MEAT PIZZA
Yield: One extra-large pizza
3 pounds meatballs, precooked and cut
3 pounds sweet Italian sausage, precooked and cut
8 ounces pepperoni, sliced
Two 18-ounce balls prepared pizza dough
18 ounces mozzarella cheese, shredded
24 ounces tomato sauce
½ cup cornmeal
1 tablespoon granulated garlic, optional
½ cup flour for dusting
Heat the oven to 400 F. On a lightly floured surface or a sheet pan dusted with cornmeal and granulated garlic, if using, roll out one ball of dough to a round about 18 inches in diameter.
Leaving at least at 1-inch border at the edge of the crust, cover the dough with a layer of pepperoni, 1½ pounds of meatballs and 1½ pounds of sausage. Add more if desired, or use different types of meat if you prefer.
Sprinkle 6 ounces of mozzarella on top of the meat. No sauce is added to this layer, as sauce would make it soggy.
Roll out the second dough ball to the same size as the first and place it on top of the meat-and-cheese layer. Seal the crust layers using the pinch-and-tuck method, as demonstrated at www.cheftomm.com. Bake until lightly golden brown, about 10 minutes.
Remove from the oven and place on a rack. The pizza can be prepared up to this step several hours in advance.
About 15 minutes before serving time, return the oven to 400 F. Cover the par-baked pizza evenly with the sauce. Sprinkle another 6 ounces of cheese evenly over the sauce. Top it with the remaining pepperoni, 1½ pounds of meatballs and 1½ pounds of sausage, finishing with the remaining cheese.
Bake at 400 F for about 15 minutes or until golden brown. Cut into at least 8 slices to serve.
BASIC PIZZA DOUGH
Yield: Two 18-ounce dough balls
5 to 6 cups high-gluten flour (bread flour)
2 cups warm water, about 100 degrees
5 teaspoons (two packets) active dry yeast
2 tablespoons sugar
4 teaspoons salt
4 tablespoons extra-virgin olive oil
In a large bowl, mix water, yeast, sugar, salt, oil and 5 cups of flour until fully incorporated, 3 to 5 minutes. Reserve the last cup of flour for later use.
On a lightly floured surface, knead the dough until it reaches the proper consistency, adding flour as needed. The dough should be tacky but not stick to your hands; pull it open to make sure the interior of the dough is the same consistency.
Cut the dough into two equal pieces and roll each into a ball, ensuring that the bottom of the ball is sealed.
Place each ball in an oiled bowl, cover with cling film and let rise until doubled in size. This could take 60 minutes to 3 hours, depending on the temperature of the dough and the room. When the dough is doubled, it is ready to use.
• Chef’s note: This dough can be made in advance and frozen. Lightly coat the dough in flour before placing it in a resealable plastic bag in the freezer. Defrost in the refrigerator a day before it is needed.