Homemade Tomato Beef Pizza
Overnight Dough

A satisfying homemade pizza featuring tender pan-fried beef, juicy whole cherry tomatoes, and a soft, airy overnight-fermented crust with crispy charred edges.

Ingredients

• 300 g pizza flour
• 180 ml water
• 3 g low-sugar dry yeast
• 4 g salt
• 200 g beef
• 100 g shredded mozzarella cheese
• 8 whole cherry tomatoes
• 1 green bell pepper
• 1 red onion
• 4 tbsp pizza sauce
• to taste marinade seasonings

Instructions

1. 1Dissolve the yeast

   

   Pour low-sugar dry yeast into a bowl containing water and mix it using a spatula until fully incorporated.

   Tip: If using high-sugar yeast instead, add a small amount of sugar to assist with the fermentation process.
2. 2Add flour and salt

   

   Add all the dry ingredients including flour and salt into the prepared bowl to combine with the yeast mixture.

   Tip: Ensure your ingredients are measured accurately for optimal dough consistency.
3. 3Mix into a dough

   

   Use a spatula to stir all the ingredients together inside the metal bowl until they form a cohesive, ragged dough mass.

   Tip: Do not overmix at this stage; just ensure all dry flour is absorbed by the liquid.
4. 4First Stretch and Fold

   

   With wet hands to prevent sticking, gently lift and fold the dough over itself to begin developing the gluten structure.

   Tip: Wetting your hands prevents the sticky dough from clinging to your fingers during the process.
5. 5Cover and rest the dough

   

   After shaping the dough, cover the mixing bowl tightly with plastic wrap to prepare it for the resting period.

   Tip: Covering tightly keeps the moisture in and prevents a dry skin from forming on the dough surface.
6. 6Pan-fry the beef

   

   Transfer the marinated beef slices into a hot frying pan with oil and cook until just done.

   Tip: Cook over high heat briefly so the meat remains tender and juicy without drying out.
7. 7Stir fry the beef

   

   Stir fry the beef slices in a skillet until the pieces are just cooked through and the surface begins to brown.

   Tip: Do not overcook the beef during this step, as it will continue to cook when baked in the oven.
8. 8Slice the Green Bell Pepper

   

   Place a fresh green bell pepper on a wooden checkerboard cutting board and slice it into clean strips.

   Tip: Keep the slices uniform so they distribute evenly across the pizza toppings.
9. 9Shape the Pizza Dough

   

   Take the fermented pizza dough from the mixing bowl and press it out on a silicone kneading mat into a flat, round base.

   Tip: Handle the dough gently to preserve the air bubbles formed during overnight fermentation.
10. 10Form the Crust Edge

    

    Press down gently around the inner circle of the dough while leaving a 1-centimeter outer rim untouched to create a puffed crust edge.

    Tip: This outer rim traps air pockets, resulting in a soft and airy crust edge after baking.
11. 11Dock the dough

    

    Transfer the shaped dough onto a sheet of parchment paper for easy handling. Take a fork and dock the flat center of the dough to prevent unwanted large air bubbles from forming in the middle during baking.

    Tip: Only poke holes in the center of the dough; leave the 1-centimeter rim untouched so it can puff up perfectly.
12. 12Spread the pizza sauce

    

    Apply a generous amount of pizza sauce to the center of the docked dough. Use a silicone brush or spatula to spread the sauce evenly out toward the edges, stopping just before the raised crust.

    Tip: Now is a good time to make sure your oven is preheated to its highest temperature, ideally around 230 degrees Celsius.
13. 13Add Cheese and Toppings

    

    Sprinkle a generous layer of shredded cheese over the sauce, followed by green bell peppers and red onion slices.

    Tip: Distribute the cheese evenly across the sauce to act as a binder for the other toppings.
14. 14Add the Pan-Fried Beef

    

    Arrange the pre-cooked, tender pan-fried beef pieces evenly over the sauced and cheesed pizza base.

    Tip: Cook the beef just until it loses its pinkness before adding it to prevent it from drying out in the oven.
15. 15Top with Cherry Tomatoes

    

    Scatter whole raw cherry tomatoes evenly across the top of the fully assembled pizza ingredients.

    Tip: Leaving the cherry tomatoes whole allows them to burst and release their sweet juices during baking.
16. 16Bake the Pizza

    

    Slide the fully assembled, uncooked pizza on its parchment paper into a preheated oven set to its highest temperature, around 230 degrees Celsius. Bake for 11 to 12 minutes, allowing the high heat to cook the crust and toppings quickly, making the edges crispy and charred while keeping the center soft.

    Tip: The higher the temperature, the better the result.

Storage & Reheating

Burn It Off

Frequently Asked Questions