This recipe is a jazzed up version of the classic meatlovers pizza. Kneading the pizza dough for 10 minutes helps to develop the gluten in the flour. This results in a pizza crust that is crisp on the outside and light and fluffy on the inside.
Make sure the water for the dough is lukewarm. If it is too hot, it could kill the yeast and the pizza dough will not rise as well.