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Ultimate Meat Lovers Pizza | Quick and Easy Pizza Crust
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Aug 22, 2023
Extra meat, extra cheese... this meat lovers pizza with easy pizza crust will stick to your ribs! #meatlovers #homemadepizza #easypizza Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Kent's Original Seasoning https://www.kentrollins.com/shop Cowboy Hash Knife https://www.kentrollins.com/shop Dutch oven trivet https://www.kentrollins.com/shop Bertha Cowboy Cooking Stove https://bit.ly/3AOYB8y Enamelware https://www.amazon.com/shop/cowboykentrollins Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/meat-lovers-pizza/
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0:00
You know they say nobody out pizzas the hut
0:03
Well, what about this? The ultimate meat lover's pizza. You know what I like about pizza
0:16
besides the 14 layers of cheese and all the meat, is the simple, easy crust that this has
0:22
I mean, this is so simple and easy to do. You don't have to let it rise
0:26
You can get to your pizza quicker. And hey, it's like 7 o'clock this morning, so you can have pizza any time of the day
0:33
Morning, noon, night, snack. I like to let mine set out even after that, have it cold
0:37
Why is it 7 o'clock in the morning? Because it's supposed to be 106 today and we're trying to beat the heat because Bertha is putting out some love
0:44
Let's get started with this easy, simple crust. And first we're going to take one cup of warm water
0:51
Rapid Rise Yeast, one package. So dump that in there. What always helps yeast kick start even more than anything
0:59
Sugar. Now this don't call for much, but it does call for a little. So we're going to give it a little dose
1:05
Stir this up, and we are going to proof it, so we'll wait until we see some bubbles
1:12
Got some floaties in your water. Yeah, it's just called charcoal. Come out of birth, I did
1:18
It's what you call, it'll help you. You know, charcoal is what you give somebody if you're poisoned
1:23
I'm not poisoning nobody, but I have been on ranches to where I really have a bad stomachache
1:29
And you know, you're out there five, six weeks, and you ain't got no doctor to go to, so you just take a cheese grater and some charcoal that it burnt down and just make it into a really fine powder
1:39
A lot of times I'd mix it with honey because charcoal just tastes bad, but it'll help settle your stomach really well
1:45
Two and a half to three cups of flour, not packed in the cup, just lightly filled
1:51
That's two. We're gonna start with two and a half. We'll probably have to have some more, but we're gonna go ahead and I like my pizza crust
1:57
To have a little garlic powder in it, so we're gonna give it a little of that
2:02
some onion powder Give it some more love some kosher salt And I really like to use kosher salt. I just think it blends in better Italian seasoning
2:15
but I also like for my pizza to have a little black pepper coarse ground in there go ahead and
2:23
mix this all up with your hand get it incorporated well our yeast is proofed it is bubbling up it is
2:29
so the next thing you're going to do is just make you a little well there in the bottom
2:34
pour right in there set this over here maybe culinary will come by here in a minute
2:41
There's culinary. He says, hey, we need some water in that. So olive oil
2:47
A lot of times when you make any kind of dough, you're using oil, but when you're going to make pizza dough, use olive oil
2:53
And we're going to talk about two and a half to three tablespoons right along in there
2:57
I would say that was pretty close it was. You would think I would know where this stuff was from one week to the next but I don And the wooden spoon must be at the house so we use that one today just fold this around till we can go to making us a shaggy looking dough and like i say we
3:16
probably have to add some more flour but you always want to start out with the least amount
3:21
first give it a pretty good sprinkling of flour we're just going to need it about four or five
3:26
minutes here and we'll be ready to go go ahead and get your husband training rolling pin out
3:33
give it a little flower mage how are you and then let's just go to mashing to where we can get it
3:38
down here to a pretty level place we're gonna have to do rat smarter rolling to get this to about a
3:43
16 inch dutch oven size when you roll so long let's just turn her over and go the other way
3:50
try to keep it round if you can that's pretty hard for me at times i'm pretty much more into
3:54
trapezoids rectangles stuff like that but you can uh roll this crust out as thin as you want it
4:01
Now if you're doing this at home, preheat that oven to about 425 degrees, okay
4:09
So we put this right along in here. You can see that what I would call, we are pretty close to this
4:19
This is the lid off the 16. So the bottom side of that is going to be the same because them 16-inch ovens don't taper down
4:26
So break out the pizza dough cutting knife. you remember doing this when you was in grade school you'd put something on a piece of
4:34
construction paper and draw around there or cut it out with the scissors brings back childhood
4:40
memories of many kind now me i got to stay in first grade longer than i wanted to seem like
4:45
most of the time but hey i enjoyed every day of school especially when it's time to get out
4:49
there be the 16 inch dutch oven how are you going to get it in there
4:55
hope and pray I like to use cornmeal in the bottom of it bring this dough back
5:01
to you we're starting on this side right over here unfold the bed sheet good job
5:07
then unfold the bed sheet again and then and then this is where you can tell
5:12
yourself pizza ain't hot ain't got nothing on me because I can make pizza
5:16
y'all want to see me throw this up in the air didn't you ain't gonna have them take you a fork and just prick the bottom of that dough
5:24
Let me get the lid back on this. And remember me telling you about it is the ultimate meat lover's pizza
5:30
Let's get the meat ready to go. Beef ain't it big? Well, you see me browning up this thinly cut piece
5:41
what they call Milanese cut of steak. And if they have that at our store, they'll have it nearly anywhere, folks
5:46
But if you don't have that, you can get you a piece of sirloin, sirloin cap. and just make sure you can slice it as thin as possible
5:53
because this is the ultimate meat lover's pizza. You gotta have some steak on there
5:58
but we just don't want great big pieces. We want this to be able to cook just a little here
6:01
and then time it's on that pizza, cook just a little more. You see me season it with our good original seasoning
6:07
and a little Worcestershire on there just to bring out a little more added flavor. Just brown them up a little
6:12
set them back over there I meet y over there We going to get to assemble time Half a pound 80 ground beef Browned it up there Seasoned it just a tad We did with our original five slices of bacon
6:24
Cooked about three-fourths done. Then we went ahead and we cut that meat pretty thin strips
6:29
after we got that steak browned up the way we wanted it. Got us some pepperonis laying out here
6:34
because it is Shan's favorite. Then step on over here into what you call
6:37
the best part of this nearly. We have mozzarella cheese. We have pepper jack cheese
6:43
We have cheddar cheese. Let's hear it from Wisconsin. Go ahead and give it up
6:47
We have cheese. Then we have red, green, and yellow bell pepper, about a half a cup of each
6:53
Half a cup of white onion diced. And what? That magical fruit, jalapenos
6:59
We have took us some softened cream cheese and whipped it up pretty good
7:04
You can buy that in the whipped container. Cream cheese, is he making dessert pizza
7:09
No. Ooh, we're gonna put a creamy layer of cream cheese right there on the bottom, and then some tomato sauce
7:15
Also, folks, be sure and try out our chutney. It makes a great base for this pizza as well
7:20
so here we go. Now I will tell you, this Dutch oven weighed 45 pounds
8:02
Now as it weighs 145, this is the ultimate pizza. Now, if you folks are new to Dutch oven cooking, I would recommend two things that you cook first
8:17
One is a pizza that other than these cornbread. Because on pizza, you can see the top
8:21
We're trying to get all that cheese and everything to melt down there and get a little good crust
8:25
in there on it. And the bottom, I'm going to give you this secret, you can actually cheat just a little
8:30
because you can take a fork and lift the edge up and see how much you're browning
8:34
So really it's pretty easy to cook in a Dutch oven, it is. And the kids love it
8:38
Get them out there, get them around the fire and let's cook some pizza. Now, cold placement, oh, pretty, pretty, pretty heavy on top
8:45
it was, I'm telling you, because I want that stuff to get really hot and get that good crispy on that pepperoni
8:50
because that's the way Shan likes it. The bottom, oh, I'd say a medium heat all the way around
8:54
the outside edge of that Dutch oven. Not much wind today, so we won't have to rotate very often
8:59
but we'll keep an eye on it because we want things to get really cheesy and melted on top
9:03
and a crispy crust on the bottom. Sometimes even Cowboy Kent Rollin
9:50
amazes himself with the things that he creates. The ultimate meat lover's pizza
9:56
And folks, I just want to show you this crust on the bottom. I want y'all to look at that
10:01
That's what I'm talking about. Good job. I like that crispiness. You can see that cornmeal in there
10:05
Don't forget that trick because that gives things where you can really slide it around
10:10
A little sprinkling of some Parmesan. I have pulled me off two pepperonis
10:16
These two over here, I mean, they got hot. So we're going to..
10:21
They've been hunting bears, rabbits, possums, anything they can get their hands on
10:25
There's the little mages. Duke, there's your piece right there. Duke's nearly too tired to eat it
10:31
Say to Lou, you look a little nasty, you do. Now it is my turn to reap the benefits in what we've cooked
10:37
But I want you to look across there. That cream cheese is right down there in the bottom
10:41
Sort of just jumped out there in that mozzarella. That beautiful jalapeno
10:46
Oh, my gosh. And some steak in the first bite. When you can make pizza like that, and you can do it really good, you gotta be cool
10:58
You gotta do the cool walk. I'm like, real cool, because I can make pizza
11:03
I can make a lot of pizza. Shuffle right on back up here
11:10
Get this pizza in your hand and get another bite. Oh my gosh
11:15
Well, folks, the good Lord has blessed us again this morning. I mean, we got out here, it's 82 degrees, and clouds sort of stayed, and then right there at the end
11:24
he showed the glory to shine upon the pizza that sunshine he's in. Thank you, Lord, so much. I appreciate it. I do
11:31
But, hey, we just appreciate y'all, too, for letting us come into your living rooms
11:35
wherever you might be that you watch our videos. Be sure and give it a like, and be sure and share the video with your friends and neighbors
11:40
because, folks, everybody needs to be a better neighbor, and when you can share pizza everywhere around the world
11:45
hey, it's a great thing it is. But as always, with great privilege and with honor, I pay tribute to all the servicemen and women and all the veterans who have kept that old flag flying above camp
11:55
Me and Shan shall never forget you, and we thank you one and all. We do. The rest of y'all, come on up in here
12:00
Now, come on up in here close. I mean, get close. This is a big pizza, the ultimate meat lover's pizza
12:06
God bless you one and all, and you ain't got to go to Pizza Hut no more
12:13
Well, we have got our needs. Can you give me a second after you call
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