Runza Pizza (Will It Slice? Ep. 6)

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Runza Pizza (Will It Slice? Ep. 6)

Matt Frampton
Servings

4

Prep Time

15 minutes

Cook Time

10 minutes

A Nebraska classic folded into a pizza: ranch base, Runza beef and cabbage filling, and a blanket of mozzarella. Episode 6 of Will It Slice?
Runza Pizza

Ingredients

  • 1 dough ball Urban Slicer Neapolitan Style Pizza Dough
  • About 1/3 cup Runza ranch, or your favorite ranch
  • About 1 1/2 cups Runza filling, the beef, cabbage and onion from 2 Runzas, or make your own
  • 1 1/4 cups shredded whole milk mozzarella

Directions

  1. Make the dough. Mix 1 packet with exactly 1 cup (236g) warm water (75 to 80F). Knead 10 minutes by hand or 8 with a dough hook, form 2 balls and let them rise, covered, 2 to 4 hours.
  2. Stretch it. Stretch one ball into a 13 to 14 inch round on a floured surface.
  3. Ranch base. Spread a thin layer of ranch, leaving a 1/2 inch border.
  4. Load it. Spread the Runza filling evenly, then cover with mozzarella.
  5. Bake. On a preheated pizza stone or steel at 500F for 8 to 10 minutes, or in a pizza oven at 700 to 900F for 2 to 4 minutes, until the cheese bubbles.
  6. Slice it. Extra ranch on the side for dipping is never a bad call.