Tourte Pizza à la Viande Hachée & Mozzarella

Ingredients

For the Pizza Dough Crust:

• 3 1/2 cups (450g) All-Purpose Flour or Type 00 Pizza Flour
• 1 packet (7g / 2 1/4 teaspoons) Active Dry Yeast
• 1 cup (240ml) Warm Water (around 105°F–110°F / 40°C–43°C)
• 2 tablespoons Extra-Virgin Olive Oil
• 1 teaspoon Granulated Sugar
• 1 1/2 teaspoons Fine Sea Salt

For the Savory Beef & Tomato Filling:

• 1.2 lbs (550g) Ground Beef (80/20 lean-to-fat ratio recommended for richness)
• 1 large Yellow Onion, finely diced
• 3 cloves Garlic, minced
• 1 cup (240g) Rich Tomato Sauce or Marinara Sauce
• 2 tablespoons Tomato Paste
• 1 tablespoon Olive Oil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1/2 teaspoon Italian Seasoning
• 1/2 teaspoon Crushed Red Pepper Flakes (optional for gentle warmth)
• Salt and Black Pepper to taste

For the Cheese & Assembly:

• 2 1/2 cups (250g) Low-Moisture Whole Milk Mozzarella, freshly shredded
• 1/2 cup (50g) Grated Parmesan or Pecorino Romano Cheese
• 1 large Egg (beaten with 1 tablespoon water for egg wash)
• 1 tablespoon Sesame Seeds or Italian Herb Seasoning (for crust topping garnish)

Instructions

Step 1: Prepare and Proof the Pizza Dough

1. Activate the Yeast: In a medium bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5 to 10 minutes until the surface turns frothy and bubbly.
2. Mix the Dough: In a large mixing bowl or the bowl of a stand mixer, combine the flour and sea salt. Pour in the activated yeast mixture and olive oil.
3. Knead: Using a stand mixer fitted with a dough hook (or by hand on a lightly floured work surface), knead on Medium-Low Intensity for 6 to 8 minutes until a smooth, elastic dough ball forms.
4. First Rise: Lightly oil a clean bowl, place the dough inside, and cover tightly with plastic wrap or a damp towel. Let it rest in a warm, draft-free spot for 45 minutes or until doubled in volume.

Step 2: Cook the Seasoned Meat Filling

1. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over Medium Heat . Add the diced yellow onion and cook for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
2. Brown the Beef: Increase the stove to Medium-High Intensity . Add the ground beef, breaking it apart with a wooden spoon. Season with oregano, basil, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 6 to 8 minutes until browned throughout.
3. Simmer Sauce: Stir in the tomato paste and marinara sauce. Lower heat to Low-Medium Intensity and let the mixture simmer gently for 5 minutes until thick. Remove from heat and allow to cool slightly so hot steam does not make the dough soggy during assembly.

Step 3: Assemble the Double-Crust Pizza Tourte

1. Preheat Oven: Set your oven to 400°F (200°C) . Lightly grease an 8-inch or 9-inch deep pie dish, springform pan, or cast-iron skillet with olive oil.
2. Divide Dough: Divide the risen dough into two portions: 2/3 for the bottom crust and 1/3 for the top crust.
3. Roll Bottom Crust: On a lightly floured surface, roll out the larger portion into a 12-inch circle. Gently drape it into your prepared pan, pressing it firmly against the bottom and sides.
4. Layer Filling and Cheese: Sprinkle 1 cup of shredded mozzarella across the bottom crust. Add the cooled ground beef filling in an even layer. Top generously with the remaining 1 1/2 cups of mozzarella and the grated Parmesan cheese.
5. Top Crust & Seal: Roll out the smaller dough portion into a circle to cover the pie. Place it over the cheese layer. Pinch and crimp the bottom and top edges together securely to seal the tourte. Cut 3 small slits on top with a sharp knife to allow steam to escape while baking.

Step 4: Egg Wash and Golden Bake

1. Glaze: Brush the top dough evenly with the egg wash. Sprinkle sesame seeds or extra dried Italian herbs over the top crust.
2. Bake: Transfer to the middle rack of your oven and bake at 400°F (200°C) for 30 to 35 minutes . The crust should turn deep golden brown, and the internal cheese layer should be hot and bubbly.
3. Rest & Serve: Remove from the oven and let the tourte rest for 10 minutes before slicing. This allows the hot cheese and juices to set so each slice holds its shape beautifully.

Nutrition

Calories: 465 kcal · Protein: 24g · Fat: 22g · Carbohydrates: 42g Dietary · Saturated Fat: 9g · Fiber: 3g · Sugar: 4g · Sodium: 680mg