Virtuoso Italian Beef Pizza (Will It Slice? Ep. 8)

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Virtuoso Italian Beef Pizza (Will It Slice? Ep. 8)

Matt Frampton
Servings

4

Prep Time

15 minutes

Cook Time

10 minutes

Chicago Italian beef, provolone and hot giardiniera on a pizza, with warm jus for dunking every slice. Episode 8 of Will It Slice?

Ingredients

  • 1 dough ball Urban Slicer Neapolitan Style Pizza Dough
  • About 1/4 cup Urban Slicer Pizza Sauce
  • About 6 oz thin sliced Italian beef, drained well (save the jus)
  • 1 cup shredded whole milk mozzarella
  • A few slices of provolone
  • About 1/3 cup chopped hot giardiniera
  • Warm beef jus, for dipping

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. Base. A thin layer of sauce (or brush with olive oil), leaving a 1/2 inch border.
  4. Load it. Mozzarella and provolone, then the beef and about half the giardiniera.
  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. Finish. Top with the rest of the giardiniera, slice it, and dip the slices in warm jus.