This recipe is for a 14″ pizza, with some measurements also given for a 12″ pizza. See my NY-style Pizza Dough Recipe here, and see my How-To on Forming the Pizza Base here.
I baked this in a conventional home oven. I have a pizza stone on the bottom rack, and a pizza steel on the top rack. The oven gets preheated to 525º F, and then holds for one hour before baking the pizza. (If your oven will go to 550º, do that.)
I went for 7 minutes on the stone on the bottom, and then switched to high broil, and moved the pizza to the steel on the top rack for 1.5 minutes. (Keep an eye on it though. It may need more or less time on broil.)
If you only have a stone, just keep it on the bottom rack the whole time. If you only have a steel, keep it on the top rack, and just switch to broil at the end.
The prep time does not include making and fermenting the dough, which is linked in a separate recipe. You can substitute a store-bought dough if you want, but making your own and fermenting it isn’t hard, and yields phenomenal results.
Hunan Beef Pizza
Equipment
- 1 Pizza Peel (Wooden)
- 1 Pizza Stone or Pizza Steel
- 1 Wok Optional
Ingredients
Beef Marinade & "Pizza Sauce" (Make This Twice in Two SEPARATE Batches)
- 8 oz Skirt or Flank Steak Small Diced
- 1 tbsp Oyster Sauce
- 1 tsp Light Soy Sauce
- 1 tsp Dark Soy Sauce
- 1 tsp Shaoxing Rice Wine
- 1 tsp Corn Starch
- 1 tbsp MSG Optional
Stir Fry
- 2 tbsp Grape Seed Oil, or other neutral oil
- 2 Fresno Peppers Small Dice
- 2 Serrano Peppers Thinly Sliced
- 4 Pickled Tabasco Peppers from a jar of Texas Pete's Pepper Sauce Thinly sliced
- 1 2" size Piece of Ginger Peeled, then Grated on a Microplane
- 2 cloves Garlic Peeled, then Grated on a Microplane
Pizza Sauce
- ⅔ cup Cucina Antica Premium Pizza Sauce Or other high quality gourmet pizza sauce
Pizza Dough
- 14 oz Pizza Dough for 14" pie (See dough recipe link in instructions below.) (12 oz for 12" pie) See link in intro text.
Mozzarella Cheese
- 8 oz Whole Milk, Low Moisture, Mozzarella Cheese Shredded. Buy a block and shred yourself just before using. Pre-shredded has potato starch added to prevent sticking together. I buy Boar's Head from the deli counter. (8 oz for 14", or 6 oz for a 12" pie.)
Instructions
Marinate Beef
- Cut beef into small dice. Start against the grain. Cutting into small dice is easier if you put the meat in the freezer for 30 minutes.
- In a bowl, whisk together the first batch of oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, and cornstarch - and optional MSG if using. Marinate beef for 20-30 minutes in this mixture.
- In a second bowl, whisk together the second batch of oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, and cornstarch. Also whisk in 1½ tbsp of pizza sauce. Set aside.
Stir Fry
- Heat oil in wok or pan. Stir fry the beef for a few minutes, and then remove to a bowl.
- Stir fry the Fresnos, Serranos, Tabascos, Ginger and Garlic for 2-3 minutes.
- Add back the beef and stir fry for one more minute. Set aside.
Pizza Dough Base
- See our Pizza Dough Recipe: https://asianpizzas.com/pizza-dough-recipes/easy-ny-style-pizza-dough-recipe/
- See our How-To on Shaping the Dough: https://asianpizzas.com/pizza-dough-recipes/how-to-form-the-pizza-round/
Topping the Pizza
- Dollop and drizzle the pizza sauce, but don't cover the entire base as it has a strong flavor.
- Evenly spread the shredded mozzarella cheese
- Add Hunan Beef Topping
Baking the Pizza
- Bake at 525 °F 8-9 minutes for 14", or 7-8 minutes for a 12" pizza. See notes below.
Notes
