Italian Beef & Giardiniera Pizza - ★Cooking Recipes★

Directions for: Italian Beef & Giardiniera Pizza

Ingredients

Poolish (Sponge starter)

120 g white flour

113 g water

⅛ tsp instant yeast

Pizza Dough

cup warm water

1 Tbsp extra virgin olive oil

1 tsp Sicilian sea salt

2 cups high gluten all-purpose flour

1 tsp sugar

2 Tbsp milk powder

Poolish (sponge starter), reserved

1 tsp fresh yeast

Filling & Assembly

4 oz Grande Provolone, crumbled

10 oz 30-day aged Mozzarella, chunked

6 oz Italian ground beef, pre-cooked

3 oz giardiniera, pre-made or store bought

2 oz San Marzano or plum tomato sauce

4 oz tomatoes, chunked

Directions

Poolish (Sponge starter)

1. In a bowl, mix flour, water, yeast until well combined.

2. Cover bowl with plastic wrap and leave to rest at room temperature for 8 hours.

Pizza Dough

1. Combine warm water, extra virgin olive oil, coarse Sicilian sea salt and high gluten flour, sugar and milk powder.

2. Using a tabletop mixer, mix the wet and dry ingredients at low speed for 5 minutes.

3. Add poolish (starter yeast) and crumble fresh yeast into the mixture. Blend on low speed for an additional 5 minutes.

4. In a large bowl, ferment dough in the fridge for 6 hours.

Filling & Assembly

1. Grease pan and press individual pieces of pizza dough into deep sheet pan and proof for 2 hours to form the classic "deep dish" shape.

2. After proofing, de-gas pizza dough by pushing down with hands.

3. Fill pizza dough with crumbled Provolone, chunked mozzarella, Italian ground beef and giardiniera.

4. Place sauce and chunked tomato mixture on top of filling.

5. Top with a thin layer of pizza dough. Brush with olive oil.

6. Bake at 450F degrees for 30-40 min.

Source and Credits

Courtesy of Michael Stolfe, Connies Pizza

See more: Beef, Cheese, Italian, Vegetables