Windy Motor Pizza

Ingredients

Pizza
1 ea, 25 oz Pan Dough
10 oz, Bacio Sharp Provolone Blend
5 oz. Shaved Italian Beef (see recipe)
4 oz, Marinated Italian Peppers
4 oz, Roma Tomato Sauce (post bake)

Italian Beef
3–4 lbs, chuck or rump roast
1 packet, Italian dressing seasoning
1 cup beef broth
1 jar, pepperoncini peppers (with juice)
4–5 ea, garlic cloves (minced)
1 tsp, black pepper
1 tsp, salt

Instructions

Pizza Build

1. Oil your DSP pan heavily and stretch your dough to the corners and let the dough rise to fill the pan. Once proofed, par bake the dough for roughly 10-12 minutes
2. Once par baked, top the dough with a 10oz portion of cheese and make sure the cheese is packed into the sides of the pan.
3. Top with peppers and Italian beef and bake at 500F until cheese is properly cooked. Roughly 18-20 minutes.
4. Once baked, remove the dough from the oven and finish with tomato sauce.
5. Cut the pizza in 6 and serve.

Italian Beef Build

1. Season the meat with salt and pepper
2. Brown the meat in a heavy bottom pan
3. Add beef broth, pepporcinis, and Italian seasoning to the pan
4. Cover pan with foil and cook in a 350F oven until meat is for tender
5. Once meat is tender, cool the meat
6. Slice the cold meat and portion for later use.