PIZZA BURGER PIE



*Ingredients

°Pizza dough (2 pizzas of 28 cm)
°400 grams T45 flour (+ flour to work the dough)
°250 grams lukewarm water
°7 grams instant dry baker's yeast, or 20g fresh yeast
°6 grams salt
°2 tbsp olive oil
+Topping (2 pizzas of 28 cm)
°300 grams lean ground beef 5�t
°1 tbsp olive oil
°salt
°pepper
°20 cl pizza tomato sauce
°200 grams grated mozzarella
°150 grams sliced ​​cheddar, good cheddar, not melted cheddar toastinettes! Or grated cheddar
° ground pepper

* Methods 


Prepare the ground beef
In a large skillet over high heat, heat 1 tbsp of olive oil then add the minced meat, 3 pinches of salt, 3 pinches of pepper and cook, stirring constantly with a spatula to "crumble" and cook until until the meat loses its pink color. Stop cooking as soon as it is cooked, no more, do not grill to keep the meat tender.
Ground beef for pizza
Remove the meat to absorbent paper to drain excess water. Leave to cool completely.
Prepare the pizza dough (at the Companion)
In the hard robot bowl fitted with the kneading-crushing knife, pour the lukewarm water and the dry yeast (or crumbled fresh). Launch the Dough P1 program (2min30s) and after 30 seconds, pause: pour in the flour, salt and olive oil, then continue the programme.
At the end of the program, remove the knife, gather the dough in the center of the bowl. Lock the lid with the cap in the Maxi position and put in the oven for 1 hour by programming: manual, speed 0, 30°c, 1 hour.
Pour the pizza dough on the floured work surface and degas slightly by making a few flaps, until you obtain a soft ball of dough (do not handle the dough too much). Divide the dough into 2 equal pieces (about 340g).
Grease a pizza pan (28 cm in diameter) with olive oil. Take a piece of dough, put it into a ball delicately (do not handle the dough too much to keep the air). Start rolling out on a floured surface starting from the center and stretching outwards to keep the edges thick (flour your hands regularly).
You can turn the dough over to work one side then the other, always keeping the thick edge but both sides must be floured.
Once the dough has been rolled out to half the desired diameter, place it on the oiled baking sheet. Then finish stretching the dough in this dish, always from the center outwards so as to keep the edge thicker (it is called "cornice").
Do the same for the 2nd dough.
Soft and puffy pizza dough
Garnish
Spread 10 cl of tomato sauce on each pastry base.
Tomato burger pizza
Then spread 100g of grated mozzarella on each pizza. Then half the prepared and cooled minced meat.
grated mozzarella
Then half the prepared and cooled minced meat.
Ground Beef Pizza
Finish with slices of cheddar cut in half (75g per pizza, or grated cheddar) and sprinkle with ground pepper.
You can keep the topped pizzas cool for a few hours (I tested 2h30 cold and it's perfect).
Cheddar pizza
Cooking
Take the pizzas out of the cold and during this time preheat the oven to 240°c, convection heat, or ideally if your oven has this function, to 240°c, pulsed sole mode.
Then once the oven is hot:
– in pulsed sole mode: bake at the bottom of the oven (bottom rail) for 8 to 9 minutes (1 pizza at a time).
– in convection mode: bake for 12 minutes, or until the pizza is puffed and the cheese is melted (1 pizza at a time at my house).
Cooking the burger pizza

Enjoy !