Thin Crust Pineapple Beef Pizza
A crispy, leopard-spotted thin crust pizza combining savory pan-fried beef cubes and sweet pineapple chunks with melted mozzarella cheese.
When pineapples are in season, combining them with beef creates a refreshing, non-greasy pizza flavor profile. Utilizing high-temperature baking with a cordierite baking stone easily replicates kiln-baked deliciousness at home.
Ingredients
- 180 g high-gluten flour
- 126 ml water
- 4 g fresh yeast
- 10 ml corn oil
- 3 g salt
- to taste Italian meat sauce
- to taste beef cubes
- to taste sea salt
- to taste black pepper
- to taste pineapple chunks
- to taste shredded white cheese
- optional micro-herbs
Instructions
- 1Knead the pizza dough
Place high-gluten flour, water, fresh yeast, corn oil, and salt into the stand mixer bowl and knead until the dough becomes completely smooth.
Tip: Make sure all ingredients are thoroughly incorporated to build a strong gluten network for a better crust texture. - 2Shape and ferment the dough
Shape the kneaded dough into a smooth round ball, place it into a lightly oiled container, and refrigerate it to ferment overnight.
Tip: Brushing oil in the container prevents the dough from sticking during its slow overnight rise. - 3Shape the fermented dough
Take the fermented dough out of the refrigerator and place it onto a flour-dusted mat. Press down on the dough to begin forming the pizza shape.
Tip: Handle the dough gently to preserve the air pockets developed during the overnight fermentation. - 4Shake off excess flour
Slap the flattened dough back and forth between your hands to shake off any excess flour before final stretching.
Tip: Removing excess flour keeps the crust clean and prevents burnt flour flavors during high-temperature baking. - 5Stretch the dough
Use your fists to gently stretch the dough into a larger, thin circular shape, then place it onto a pizza peel.
Tip: Let gravity and gentle fist stretching expand the dough evenly without tearing the center. - 6Spread the sauce
Spread your choice of sauce evenly across the stretched pizza dough, leaving a clean border for the crust.
Tip: Italian meat sauce provides a rich and savory base that complements the fresh toppings. - 7Add cooked beef chunks
Take the beef cubes that have been pan-fried with sea salt and black pepper and evenly place them over the pizza base that is already covered in Italian meat sauce.
Tip: Ensure the beef chunks are distributed evenly across the pizza so every slice gets a good share of meat. - 8Add Beef and Pineapple
Place the pan-fried beef chunks seasoned with sea salt and black pepper onto the pizza base covered in Italian meat sauce. Next, distribute triangular chunks of yellow pineapple among the beef pieces, keeping the amount moderate since pineapple easily releases water.
Tip: Do not overload with pineapple, as its moisture content can make the pizza soggy. - 9Add Shredded Cheese
Sprinkle a generous amount of shredded white cheese evenly over the beef chunks and pineapple pieces, ensuring the toppings are well covered for a stretchy texture when baked.
Tip: Make sure to cover the edges nicely so the cheese melts evenly across the entire surface. - 10Transfer to Oven
Place the fully assembled, raw pizza onto a wooden pizza peel and carefully slide it directly onto the preheated cordierite baking stone inside the small countertop pizza oven.
Tip: Ensure the pizza slides smoothly off the peel by dusting it with enough flour beforehand. - 11Bake and Remove
Bake the pizza at a high temperature of 400 degrees using 360-degree hot air circulation and a cordierite baking stone. Once baked, use the peel to carefully remove the hot, bubbling pizza from the oven.
Tip: Eat the pizza immediately while it is hot and the cheese still stretches, or slice and freeze it for later.
