This pizza is for the meat lovers who love carbs almost as much as meat. It pretty quick and has very little prep and equipment needed. Tear or slice the mozzarella, no need for graters and extra equipment that are just extra dishes to wash. The thick crust is soft and chewy with a crispy bottom, that just melds with the pizza sauce and cheese.
Thick Crust Steak and Bacon PizzaPrint This
TOOLS & INGREDIENTS
- 250g of steak, cubed
I like to use sirloin steak when I can, it is tender and wont go tough even when slightly overcooked but I used rump here and it worked just as well.
- 2 tablespoons of white wine vinegar
You can use juice of one lemon or distilled vinegar instead
- A big pinch of salt -> around 1/4 teaspoon
- A few cracks of black pepper
- 2 tablespoons of olive oil (optional)
- 2 cloves of garlic, minced -> around 2 teaspoons
For the pizza
- Marinate the beef. Add salt, black pepper, paprika and vinegar to the beef an toss to ensure the beef cubes are fully coated then set aside. NB: You can leave the beef to marinate for 10 minutes up to overnight. If marinating for over 30 minutes refrigerate it then pull it out 30 minutes to an hour before cooking to get to room temp.
- Preheat the oven to Conventional (without fan) – 500ºF / 260ºC | Convection (with fan) – 475ºF / 245ºC. If you have a pizza stone put it in the middle of the ovenb. If not place an upside down baking sheet instead.
- Place the dough onto a lightly floured surface sprinkle some flour on it.
- To shape the dough, push into the dough with your fingertips in a sort of cross, First towards you, then away from you, rotate the dough at 90º, and repeat.
- Push all round the dough trying to flatten the dough while creating a sort of circular sharp.
- With your fingertips make a border half an inch from the edge.
- With your palms on the dough, gently stretch it out ensuring to stay within the border. Put your palms almost together on the dough with fingers slightly apart, then pull your palms way from each other, rotate the dough at 90º and repeat flouring the dough if you have to. Do this until the dough is fairly stretched and thin, around 12 inch wide and 1/3 inch thick. You can use a rolling pin if this is too much work.
- Once the pizza is stretched to the size and thickness you like, you can go ahead and pour in the sauce. I opted to dock the crust to minimise the rise of the dough, you can use a fork or a pizza docker if you’re fancy. I also applied a mix of the garlic and olive oil to the crust for extra sheen and flavour but is optional.
- Pour in the sauce with a ladle in the middle then spread it out in a spiral motion till it fills the pizza leaving around half an inch off the edge.
- Put the cheese slices on the pizza then top with the marinated steak, bacon and onions.
- Slide the pizza onto the pizza stone/ upside down baking sheet and bake for 15 minutes. Keep checking to ensure it is baking evenly and not burning. Rotating the pizza halfway through baking will help with even baking.