Homemade Thin-Crust Meat Lovers Pizza

Master the art of ultra-thin, crispy crust pizza at home. This recipe features a savory meat-sauce base and stretchy melted cheese for a satisfying bite.

Ingredients

• 300 g all-purpose flour
• 180 ml warm water
• 1 tsp active dry yeast
• 1 tbsp olive oil
• 200 g ground beef
• 1 tomato
• 1/2 onion
• 2 cloves garlic
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 2 tbsp Mexican hot sauce
• 150 g mozzarella cheese, shredded
• to taste additional cheese, optional

Instructions

1. 1Prepare the pizza dough

   

   Combine the flour, water, yeast, and a splash of oil in a large metal mixing bowl. Begin mixing the ingredients together by hand until they start to form a cohesive dough ball.

   Tip: Using room temperature water helps activate the yeast more evenly for a better rise.
2. 2Knead the dough

   

   Continue kneading the dough firmly within the bowl using your hand. Ensure the dough is worked thoroughly until it becomes smooth and pliable, which indicates the gluten has developed.

   Tip: Wearing a plastic glove keeps your hands clean and prevents the dough from sticking excessively.
3. 3Blister the tomato

   

   Carefully hold a whole tomato over an open gas flame using chopsticks, rotating it constantly. The goal is to blister and char the skin uniformly without cooking the interior through.

   Tip: Keep the tomato moving constantly over the flame to ensure the skin chars evenly without burning the fruit.
4. 4Prepare the charred tomato

   

   Once the tomato skin is charred, peel it off completely. Roughly chop the softened tomato flesh into small pieces, preparing them to be incorporated into the sauce.

   Tip: The smoky flavor from the charred skin is concentrated; ensure you remove only the blackened bits if you prefer a cleaner taste, or keep some for extra smokiness.
5. 5Fry the meat base

   

   Heat oil in a pan and place the ground meat patty inside to fry. Allow the patty to brown thoroughly on all sides, creating a flavorful foundation for the sauce.

   Tip: Do not crowd the pan; ensure the meat has enough space to brown properly rather than steaming in its own juices.
6. 6Add aromatics

   

   Add the sliced onions and garlic to the pan alongside the browned meat. Sauté the mixture together until the onions become translucent and aromatic, infusing the meat with flavor.

   Tip: Add the garlic slightly after the onions to prevent it from burning while the onions soften.
7. 7Cook the sauce base

   

   In a pan with the fried burger meat, onions, and garlic, add the chopped tomatoes along with dried thyme, black pepper, and sea salt. Stir the mixture well and cook it down until the tomatoes soften and blend with the meat and aromatics to create a thick, flavorful base.

   Tip: Ensure the onions and garlic are softened thoroughly before adding the tomatoes to build a deeper flavor profile.
8. 8Finish the pizza sauce

   

   Once the tomato and meat mixture has cooked down, stir in a generous amount of Mexican hot sauce. Continue cooking until the sauce achieves a rich, deep red color and a slightly oily consistency, which indicates the flavors have fully melded.

   Tip: Adjust the amount of hot sauce based on your heat preference, but ensure it is well-incorporated into the sauce.
9. 9Divide the dough

   

   Once the dough has finished fermenting and appears light and fluffy, turn it out onto a lightly floured surface. Use a dough scraper to divide the mass into three equal portions, preparing them for the individual pizza shaping process.

   Tip: Work gently to maintain the air bubbles developed during the fermentation stage.
10. 10Stretch the dough thin

    

    Take one portion of the dough and gently stretch it by tossing and rotating it between your hands. This technique helps relax the gluten, allowing you to achieve the signature thin, crispy crust consistency required for a thin-crust pizza.

    Tip: If the dough snaps back, let it rest for a few minutes to allow the gluten to relax further before continuing to stretch.
11. 11Roll the pizza base

    

    Place the stretched dough onto a sheet of parchment paper. Use a rolling pin to roll it out into a flat, even circle. The parchment paper will make it easier to transfer the pizza to the oven or air fryer later.

    Tip: Keep the thickness uniform across the entire base to ensure an even bake.

Storage & Reheating

Burn It Off

Frequently Asked Questions