8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
1-pound ground beef chuck
1-pound Italian sausage
Bread flour or all-purpose flour
Yellow corn meal
Sugar
Instant yeast
Olive oil
Salted butter
2 six-ounce cans tomato paste
Shredded parmesan cheese
2 eight-ounce packs mozzarella cheese
Seasonings
1 Yellow onion
Green bell pepper
Garlic
Fresh parsley
Bay leaves
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated onion
Granulated garlic
Dried oregano
Dried basil
Dried thyme
Tools you’ll need
16-inch diameter pizza pan
Cheese Shredder
Pastry brush
Rolling pin
Preparation of ingredients
Seasonings
Step 1- Chop 1/2 of a yellow onion, 1/2 of a green bell pepper, 1 or 2 cloves garlic, and 2 ounces fresh parsley until minced.
Step 2- Shred 1 eight-ounce pack and 4 ounces of the second eight-ounce pack of mozzarella cheese using the cheese shredder. Place into fridge until it’s ready to be added onto the pizza.
Ground beef and Italian sausage mixture 1
Step 3- Add 1-pound ground beef chuck, and 1-pound Italian sausage into a medium-sized bowl. Mix the meat together using your hands and set aside.
Making the Tomato sauce
Step 4- Add 1 six ounce can and 2 ounces of the second six-ounce can of tomato paste and 1 cup water into a medium-sized bowl. Stir with a whisk until combined and set aside.
Ground beef and Italian sausage mixture 2
Preheat fire to medium heat.
Step 5- Add the mixed ground beef and Italian sausage mixture into a large saucepan. Stir all ingredients together and cover with lid. Let sauté for 6 to 8 minutes stirring occasionally. Add cooked ground beef and Italian sausage mixture into a mesh strainer with a medium-sized bowl underneath it so the oil can drain. We’ll be using some of the oil to sauté the seasonings in the next step below.
Making the meat sauce
Preheat fire to medium heat.
Step 6- Add 1 tablespoon of the pan juices (Oil) from the ground beef and Italian sausage mixture, 1 cup chopped yellow onion, and 2/3 cup chopped green bell pepper into a large saucepan and stir. Let sauté for 6 to 8 minutes stirring occasionally.
Step 7- Add Ground beef/Italian sausage mixture, Tomato sauce, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 or 1/2 teaspoon chef Paul’s poultry magic, 1/2 teaspoon granulated onion, 1/2 teaspoon granulated garlic, 1/4 teaspoon dried oregano, 1/4 heaping teaspoon dried basil, 1/4 teaspoon dried thyme, 3 bay leaves and 2 teaspoons sugar (This is added to cut the acid of the tomato sauce) into a large saucepan. Stir all ingredients together and cover saucepan with a lid. Let simmer for 5 minutes stirring occasionally. Once the cooking time has ended, turn fire off and remove the bay leaves. Let cool until warm or let cool completely.
Making the Pizza dough
Step 8- Add 3 1/4 cups bread flour or all-purpose flour, 1 tablespoon sugar, 2 teaspoons instant yeast, and 1 1/2 teaspoons salt into stand mixer bowl. Stir all ingredients together until combined.
Step 9- Add 1 1/3 cups warm water (Temp of the water should be 115 to 120 degrees F.) 2 tablespoons melted salted butter and 2 tablespoons olive oil into stand mixer bowl fitted with the dough hook attachment. Mix on a medium-low speed or according to the instructions of your mixer on how to mix doughs for 3 to 4 minutes.
Step 10- Lightly flour the surface of your table. Add dough on top of your table and knead the dough for 2 to 3 minutes while incorporating some of the flour added onto the surface of the table into the dough. Form the dough into a ball and let the dough rest for 15 to 20 minutes.
Preparing the pizza pan
Step 11- Spread 1 1/2 teaspoons olive oil and lightly sprinkle yellow cornmeal into a 16-inch diameter pizza pan and set aside.
Forming the pizza dough
Step 12- Press the dough down and stretch the dough using your hands. From there take a rolling pin and roll the dough into an 18- inch diameter circle. Lift the dough from the table and carefully place it onto the pizza pan. Stretch the dough into the pizza pan until the dough starts to go pass the edge of the pizza pan. Trim off the excessive dough from the edge of the pizza pan using kitchen scissors.
Step 13- To form the pizza crust edge. Make an indentation with your fingers about 1/2 or 1 inch from the edge of the pizza pan while going all around the pizza dough. Poke holes into the thin part of the pizza crust using a large fork. This will prevent the crust from bubbling up during the baking process. Do not poke holes into edge of the pizza crust.
Assembling and baking the pizza
Preheat oven to 450-degrees.
Step 14- Add and spread the entire contents of the cooled meat sauce mixture on top of the dough. Avoid getting the meat sauce mixture on to the edge of the pizza crust. Next lightly sprinkle shredded parmesan cheese on top of the meat sauce mixture. Sprinkle the entire contents of the shredded mozzarella cheese on top of the meat sauce mixture. Lightly sprinkle fresh parsley on top of the mozzarella cheese. Afterwards the pizza is ready to be baked.
Step 15- Place into a preheated 450-degree oven on the middle rack for 15 minutes. From there remove the pizza from the oven.
Garlic butter parmesan mixture
Preheat fire to medium heat.
Step 16- Add 2 tablespoons salted butter and let melt. Turn fire off and add, 1/2 or 1 teaspoon granulated garlic and 1/2 or 1 teaspoon shredded parmesan cheese. Stir all ingredients together.
Step 7- Brush the garlic butter parmesan mixture on the edge of the pizza crust. Let the pizza cool for 10 to 15-minutes before serving.
YouTube instructional video
