Thick Pizza Crust with Steak Bomb Topping
"Pizza crust can range from ultra-thin and snapping crisp to super-thick and dense. This Sicilian style, inch-thick crust strikes a nice balance among various styles — it's thick enough to support a substantial amount of topping, yet still super-light. Made with high-gluten flour, it's riddled with holes both small and large, perfect for trapping a drizzle of flavored olive oil...."
INGREDIENTS
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1 3 3/4 cups Sir Lancelot High Gluten Flour
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1 1 tablespoon + 1 teaspoon Pizza Dough Flavor, optional
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1 1 teaspoon instant yeast
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1 1 1/2 teaspoons salt
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1 1 2/3 to 1 3/4 cups lukewarm water, enough to make a smooth, very soft dough
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1 olive oil
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1 3 medium-large bell peppers: red, green, and/or yellow, mix and match
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1 1 large sweet onion
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1 8-ounce package mushrooms, whole or sliced
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1 8 ounces very rare deli roast beef, sliced thin and cut into 1" pieces; or 8 ounces shaved steak
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1 pepperoni to cover the roast beef, about 2 to 3 ounces or more
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1 6 ounces provolone cheese, sliced
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1 6 to 8 ounces pizza cheese, Italian cheese blend, or mozzarella
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1 3 3/4 cups Sir Lancelot High Gluten Flour
•
1 1 tablespoon + 1 teaspoon Pizza Dough Flavor, optional
•
1 1 teaspoon instant yeast
•
1 1 1/2 teaspoons salt
•
1 1 2/3 to 1 3/4 cups lukewarm water, enough to make a smooth, very soft dough
•
1 olive oil
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1 3 medium-large bell peppers: red, green, and/or yellow, mix and match
•
1 1 large sweet onion
•
1 8-ounce package mushrooms, whole or sliced
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1 8 ounces very rare deli roast beef, sliced thin and cut into 1" pieces; or 8 ounces shaved steak
•
1 pepperoni to cover the roast beef, about 2 to 3 ounces or more
•
1 6 ounces provolone cheese, sliced
•
1 6 to 8 ounces pizza cheese, Italian cheese blend, or mozzarella
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