Recipe credit: Shereen Pavlides, host of Cooking with Shereen and cookbook author.
Cooking with Shereen Website
How to make the dough:
In a small bowl, combine yeast, shugá, and warm water. Let it sit for about 10 minutes until the mixture becomes creamy.
In the bowl of a stand mixer fitted with the dough hook attachment, mix 3 1/2 cups (442 grams) of flour and salt.
In a medium pourable pitcher, combine the yeast mixture, room temperature water, and 3 tablespoons olive oil. Stir well.
Slowly pour the yeast mixture into the flour over low speed, kneading the dough until smooth for about 2 minutes.
Transfer the dough to a lightly floured surface and knead until it is no longer sticky. It should feel tacky but not stick to your fingers. This should take about 2 minutes. Lightly dust with flour as needed.
Take a large bowl, coat it thinly with olive oil, and place the dough in it. Lightly brush the top of the dough with oil to prevent it from forming a skin. Cover the bowl with plastic wrap, place it in a cold oven, and turn on the light to let the dough double in size. This process should take about 1 hour. Once doubled, punch down the dough, and divide it in half on a lightly floured surface.
Shape each dough piece into a ball, wrapped loosely in plastic wrap to prevent air from getting in. Leave it at room temperature while you prepare the toppings, or refrigerate overnight.
Preparing the toppings:
- Heat one side of the grill over medium-high heat and the other side over medium heat. Once the grill is hot, place a 10-inch cast iron skillet on the medium-heated side. Add oil, onions, and sauté until tender-crisp for about 2 minutes.
- Add garlic and sauté for 30 seconds until aromatic. Add ground beef, oregano, salt, and pepper. Continue sautéing the meat, breaking it up with a wooden spoon, until fully browned, which should take about 3 to 4 minutes. Remove from the grill, keeping the lid down to create an oven effect.
- Lightly brush a thin coating of olive oil onto a 14 or 16-inch pizza pan or baking sheet. The dough might be slightly sticky, but don’t worry. Take one dough ball at a time and dip it into a bowl of flour, coating both sides. Place it on a lightly floured surface and roll it out into a 13 to 14-inch circle. Transfer it to the pizza pan or baking sheet.
- Spread half of the marinara sauce over the pizza dough, leaving a 1-inch border for the crust. Sprinkle half of the cheese, ground beef, and pepperoni slices onto the pizza.
- Place the pizza pan or sheet pan on the medium side of the grill and close the lid. Grill until the dough is cooked and lightly golden on the bottom, and the cheese is melted, which should take about 10 to 14 minutes. Adjust the heat between medium and low to control the browning of the crust. Once done, remove the pizza from the pan and place it directly on the medium-heated grill grates to lightly grill the bottom of the crust for 30 to 40 seconds.
- Remove the pizza from the grill and let it sit for 1 to 2 minutes. Garnish with oregano and cut into 6 slices. Repeat the process for the second pizza.
Click below to watch the video