Ingredients:

  • 375g bread flour
  • 125g whole wheat flour
  • 360ml warm water (110°F)
  • 7g active dry yeast
  • 10g sea salt
  • 15ml extra virgin olive oil
  • 800g crushed San Marzano tomatoes
  • 30g tomato paste
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 10ml balsamic vinegar
  • 450g lean ground sirloin
  • 1 tsp fennel seeds, crushed
  • 200g low-moisture part-skim mozzarella, shredded
  • 50g freshly grated Parmesan cheese
  • 1 large green bell pepper, diced
  • 150g cremini mushrooms, sliced

Instructions:

  1. In a large bowl, bloom the yeast in warm water for 5 minutes. Incorporate bread flour, whole wheat flour, and sea salt. Knead for 8–10 minutes until elastic. Place in an oiled bowl and let rise for 1 hour until doubled.
  2. Prepare the sauce by combining crushed tomatoes, tomato paste, minced garlic, oregano, red pepper flakes, and balsamic vinegar in a saucepan. Simmer over medium-low heat for 15 minutes until thickened and reduced.
  3. In a large sauté pan, brown the lean ground sirloin with crushed fennel seeds until deeply caramelized. Drain any excess fat to ensure a crisp crust. Remove meat and set aside.
  4. In the same pan, sauté the diced bell peppers and sliced mushrooms until their moisture has evaporated and they are lightly browned. This prevents the pizza from becoming soggy.
  5. Punch down dough and roll out to fit a 30cm cast iron skillet or deep-dish pan, pressing dough up the sides. Layer the 200g mozzarella directly on the dough, followed by the meat, then the sauce, and finally the vegetables and 50g Parmesan.
  6. Bake at 425°F (220°C) for 45 minutes until the crust is mahogany-colored and the filling is bubbly.