Recipe courtesy of Pizzeria Lola

Korean BBQ Pizza

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  • Level: Easy
  • Total: 7 hr 20 min (includes marinating time)
  • Active: 20 min
  • Yield: 1 pizza
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Ingredients

3 to 4 ounces thinly sliced rib-eye (1/4 inch thick)

1/2 cup store-bought Korean BBQ marinade

1 cup shredded mozzarella 

One 12-inch pizza dough (homemade, recipe follows, or store-bought)

Thinly sliced scallions, as desired

1 cup arugula 

Store-bought spicy chili vinaigrette, as needed

Toasted sesame seeds, for sprinkling

Dough:

4 1/4 cups bread flour, plus more for rolling

1 teaspoon instant yeast 

2 cups cold water 

3 teaspoons kosher salt 

Olive oil or nonstick cooking spray

Directions

  1. Marinate the rib-eye in the BBQ marinade for at least 6 hours and up to overnight.
  2. Preheat a pizza stone or baking steel in the oven to 500 degrees F or as high as your oven will go for 1 hour before baking.
  3. Spread the mozzarella on the base of the pizza crust. Top with the rib-eye and as many scallions as you like. Bake until the crust is golden brown and the beef begins to caramelize and cook through, 8 to 10 minutes.
  4. Toss the arugula with some chili vinaigrette to taste.
  5. Remove the pizza from the oven, slice into 6 pieces and top with the arugula. Sprinkle with sesame seeds and serve.

Dough:

  1. Combine the flour and yeast in the bowl of a stand mixer with a dough hook. Add 1 3/4 cups of the water (reserving 1/4 cup to add if necessary) and mix on low speed for 1 minute. Add the salt and continue to mix for another 3 minutes, adding reserved water if the dough seems dry.
  2. Let the dough rest for 10 minutes, then mix again on medium-low speed until the dough no longer sticks to the side of the bowl, about 2 minutes. The dough should still be tacky to the touch, but not too wet and sticky that it does not hold its shape.
  3. If the dough is still too dry, slowly add water 1 tablespoon at a time. If it is too wet, gradually mix in flour by the tablespoon until you reach the desired consistency. Do not overmix the dough.
  4. Transfer the dough to a well-floured counter and begin to gently roll the dough into a ball. Using a sharp knife, cut 6- or 9-ounce pieces and form into a tight ball (6-ounce dough ball for a 10-inch crust and 9-ounce dough ball for a 12-inch crust).
  5. Place the dough balls on a baking sheet covered in olive oil or cooking spray to prevent them from sticking to the sheet. Brush the dough balls with additional olive oil. Cover the dough balls in plastic wrap and let sit at room temperature for 30 minutes. Then place the dough balls in the refrigerator and let them rest 24 hours.
  6. The next day, remove the dough balls and let sit at room temperature for 1 to 2 hours prior to making pizzas.
  7. Push out the dough by hand or use a rolling pin until you reach the desired shape. Place the crust onto a well-floured pizza peel and top.