Meat Lovers Pizza Production Manual

Updated at July 27th, 2024

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Table of Contents

Need an easy printout? Recipe Overview Production Process

You can find the printer-friendly, condensed version of this article here.

Recipe Overview

Component	Avg Weight/Qty	Shelf Life	Storage Type
Parbaked Pizza Shell	1 ea (900 g)	2 days	Refrigerator
Bianco Dinapoli Pizza Sauce	320 g	1 week once opened	Refrigerator
Shredded Low Moisture Mozzarella	170 g	1 week once opened	Refrigerator
Sliced Ham Squares	100 g	1 week after preparation	Refrigerator
Crumbled Sweet Italian Sausage	100 g	1 week after preparation	Refrigerator
Cooked Sliced Bacon	80 g	1 week after preparation	Refrigerator
Final Product	1670 g	4 hours	Room temperature

Prepare a convection oven at 350°F.
Tear defrosted fresh sausage onto a sheet pan lined with parchment paper, ensuring that there is no overlap between the chunks.
Once the oven is sufficiently preheated, place the tray in the oven and bake for at least 10 minutes so that the sausage is cooked through, but ideally not browned. We are not looking for any color at this stage.

Prepare a convection oven at 350°F.
Lay out raw bacon strips on a wire rack on a sheet pan lined with parchment paper, ensuring that no pieces of bacon overlap.
Once the oven is sufficiently preheated, place the tray in the oven and bake for at least 15 minutes, or once most of the fat has rendered from the bacon and it becomes slightly crisp. The bacon should not be overly crispy or dry; it should still retain some chew (refer to photo below)
Cut the bacon into roughly quarter strips, as shown in the photo below.

Set the oven to the appropriate parameters for topped pizza (this differs from oven to oven).
Bake for roughly 8 minutes initially (this may differ depending on equipment), and from that point on, check the pizza closely to ensure that the ingredients do not burn.
Check the final product photo above as a reference for doneness.
Remove the pizza immediately from the pan and onto a cooling rack.
Once the pizza has cooled for roughly 5 minutes, use a pair of offset kitchen shears to cut the pizza into six even slices. Please take extra care to ensure that each slice is roughly of the same weight.

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