Stone Oven-Baked Pizza with Ribeye Steak
1 pizza (dough makes 6 personal pizzas)
Ingredients:
Pizza Dough:
630 g / 22.22 oz flour
378 g / 13.33 oz cold water
4 g / 0.14 oz yeast
18 g / 0.63 oz salt
13 g / 0.46 oz water
Flour for rolling out
Pizza Sauce:
2 garlic cloves
A small handful of fresh basil
200 ml / 0.85 cups creme fraiche
0.5 teaspoon flaky salt
Topping:
1 slice of ribeye steak, 160 g / 5.64 oz
Salt and pepper
Oil for cooking
1 sprig of rosemary
30 g / 1.06 oz Langesund cheese XO
30 g / 1.06 oz shredded mozzarella
30 g / 1.06 oz fresh mozzarella
A small handful of kale, stems removed
1 tablespoon good olive oil
1 tablespoon lemon juice
0.5 teaspoon flaky salt
100 g / 3.53 oz small good-quality tomatoes
Instructions:
Pizza Dough:
Combine flour and cold water with a dough hook in a stand mixer, add yeast, let the mixer run on low speed for 10 minutes.
Add salt and water, knead for 5 minutes more.
Cover the mixing bowl with plastic wrap and let it rise until doubled in size.
Punch down the dough and divide into 150 g / 5.29 oz portions.
Cover with plastic or a damp towel and let the portions rise until doubled in size.
Excess dough can be punched down and stored in the refrigerator for several days.
Pizza Sauce:
Finely chop garlic, roughly chop basil, mix with creme fraiche and salt.
Ribeye Steak:
Temper the ribeye, season well with salt and pepper, and drizzle with a little oil.
Cook or grill over high heat for a few minutes on each side, set aside and let it rest.
Assembling and Baking:
Heat the pizza oven to maximum temperature.
Roll out a portion of dough on a floured surface.
Spread on pizza sauce, place rosemary, sprinkle Langesund cheese and mozzarella.
Bake the pizza until golden and crispy.
Topping:
Toss kale and tomatoes with olive oil, lemon juice, and salt.
Slice the ribeye.
Arrange kale, tomatoes, and meat on the warm pizza, top with freshly ground pepper and serve.
