Sheet Pan Cheeseburger Pizza
Homemade Cheeseburger Pizza and Dough
Cheeseburger pizza is NOT a NY thing. I learned about this from my southern-born husband. He introduced me to it and I was immediately sold. I mean, how can a cheeseburger and pizza combined be anything but amazing?! There is a restaurant in NYC that does sell a version of this, but they focus on Detroit Style Pizza. Detroit style pizza is baked in a specific type of high-sided rectangular pan. The sides slope which allow for the cheese to get in and around the crust. Anyway, I digress. When I make pizzas, I typically use a regular 9x13 baking sheet. This allows for a crispier crust. Also, if you don't have a pizza stone, the sheet pan is a great substitution. I use "00" flour. 00 refers to the fineness of the milling of the flour. It has an extremely fine texture that makes a very soft, thin crust. It also has a higher protein and lower gluten content than all-purpose flour. Most grocery stores sell this. It is more expensive than all-purpose, but definitely cheaper than take-out! If you can't find 00 flour, all-purpose flour is fine to use, just make sure it's unbleached! Since this is a cheeseburger pizza, instead of using a traditional tomato based sauce, I make a homemade "burger sauce." I also use a combination of cheddar and pepper jack cheese, instead of mozzarella. What makes this recipe "just right" are the additions of the homemade sauce (to drive home that burger taste) and the pickles (for acid and texture), along with the usage of the 00 flour (for a crunchy, yet chewy crust).
Equipment
- stand mixer
- 9x13 sheet pan
- large saute pan
- spatula / wooden spoon
- thermometer
- cheese grater
- small bowl
Ingredients
Dough
- 2 cups organic , unbleached "00" flour
- 1/2 tsp organic raw cane sugar
- 3/4 cup distilled water between 105-115 degrees F
- 1 1/4 tsp active dry or instant yeast
- 1 1/2 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1 tsp organic olive oil
Beef
- 1 lb organic, grass fed beef 90/10
- 1 tsp Kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1/2 tsp Fresh cracked black pepper
Toppings
- 1 cup organic cheddar cheese
- 1 cup organic pepper jack cheese
- 1/2 cup pickles roughly chopped
- 1/4 cup red onion thinly sliced
- organic olive oil
Sauce
- 1/2 cup organic ketchup
- 1/4 cup organic mustard
- 1/2 cup organic mayonnaise
- 1/4 cup cornichons or pickles
- 1/4 cup red onion finely diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tsp white wine vingear
- pinch Kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- Fresh cracked black pepper
Instructions
Dough
- In a measuring cup, measure the water and make sure it's 105-115 degrees F. This is the optimal temperature for yeast to bloom. Mix in the sugar and yeast. Stir to dissolve. Let it sit on the counter for 10 minutes. It should be foamy. If it's not, your yeast has expired and you'll need fresh yeast.
- Add the flour into the bowl of a stand mixer fit with a dough hook. Add the salt and mix to combine. Then add the yeast mixture and olive oil, and turn the mixer on low. Mix until it's cohesive. Then increase the speed to medium / high and mix for 5-7 minutes. The dough should be forming a ball and slapping the sides of the bowl. Turn off the mixer and form it into a ball with your hands. If it's sticky, put a little flour on your hands to remove the dough. Cover with plastic wrap and place in the oven OFF for 12-24 hours. This is typically the warmest spot in a home which helps the yeast to ferment and the dough to grow.
Sauce
- In a small bowl combine all of the ingredients and set aside.
Beef
- In a large saute pan, heat over medium high heat with a tbs of olive oil. Place the beef in the pan and season with 1 tsp of kosher salt and 1/2 tsp fresh cracked black pepper. Cook until it's no longer pink 5-7 minutes. Set aside.
Toppings
- Shred the cheese. Roughly chop the pickles. Thinly slice the onions.
Pizza Assembly
- Preheat the oven to 500 degrees F. Lightly oil the sheet pan. Take the dough out of the bowl and stretch it onto the pan. If the dough bounces back / resists, cover it with plastic wrap or a towel and let it sit for another 30 minutes. Spoon the sauce over the dough. Spread all over, just leave a 1/2 inch border along the perimeter. Sprinkle the meat on top of the sauce. Place the cheese all over, on top of the meat. Lastly, add the thinly sliced onions. Brush the crust along the perimeter with olive oil. Place in the oven and bake for 10-15 minutes or until the crust is lightly browned and the cheese has completely melted. Take it out of the oven and add the chopped pickles.
Notes
** Amazon Affiliate - I may receive compensation.Â
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