Pitzayeh Goosht (پیتزای گوشت) — Persian Meat Pizza

• 360 gBread flour (plus extra for dusting)
• 240 gWarm water (about 38–40°C / 100–104°F)
• 7 gInstant yeast
• 10 gGranulated sugar (helps browning and a soft crumb)
• 8 gSea salt
• 20 gExtra virgin olive oil (plus more for greasing the bowl and pan)
• 200 gYellow onion (finely diced)
• 350 gMinced beef (15–20% fat preferred; or use minced lamb)
• 240 gTomato sauce (plain, smooth tomato sauce (passata-style))
• 2 gBlack pepper (freshly ground)
• 2 tspDried thyme (classic fast-food aroma)
• 120 gGreen bell pepper (thinly sliced)
• 150 gMushrooms (thinly sliced)
• 250 gLow-moisture mozzarella (coarsely grated)

Instructions

1. 1

   Make the dough: In a large bowl, whisk warm water, yeast, and sugar for 10 seconds. Add flour and sea salt, then mix until a shaggy dough forms. Knead 8–10 minutes by hand (or 6 minutes in a mixer) until smooth and elastic. Knead in olive oil for 1 minute until glossy.

2. 2

   First rise: Lightly oil a bowl, place the dough inside, and turn to coat. Cover tightly and let rise at warm room temperature (24–27°C / 75–80°F) for 60 minutes, or until doubled. Meanwhile, prepare toppings so they are cool and not watery before assembly.

3. 3

   Cook the meat ragu: Heat olive oil in a skillet over medium heat. Add diced onion and cook 6–8 minutes, stirring, until soft and lightly golden. Add minced beef and cook 6–7 minutes, breaking it up, until no pink remains. Stir in tomato sauce, salt, pepper, and dried thyme.

4. 4

   Reduce and cool: Lower heat to medium-low and simmer the meat mixture 8–10 minutes, stirring every minute, until thick like a spreadable ragu (not soupy). If liquid pools, simmer 2–3 minutes more. Transfer to a plate to cool 10 minutes; a cooler topping melts cheese evenly.

5. 5

   Prepare oven and pan: Place a rack in the lower-middle position. Preheat oven to 245°C / 475°F for 20 minutes. Generously oil a 30 cm / 12-inch round pan (or 23×33 cm / 9×13-inch pan for a thicker slice). This oil helps create the characteristic crisp, fried-style bottom.

6. 6

   Shape the crust: Turn dough onto a lightly floured surface and gently press out gas. Stretch and press into the oiled pan, pushing dough to the edges and slightly up the sides for a pillowy rim. If it springs back, rest 5 minutes and continue. Let the shaped dough rest 10 minutes.

7. 7

   Top and bake: Spread the cooled meat ragu evenly over the dough, leaving a 1.5 cm border. Scatter bell pepper and mushrooms. Cover with mozzarella in an even layer. Bake 14–18 minutes at 245°C / 475°F until cheese is deeply melted with browned spots and the bottom is golden.

8. 8

   Finish and serve: Rest the pizza in the pan for 3 minutes, then transfer to a board to prevent steaming the crust. Slice into 8 pieces. For a stronger fast-food aroma, sprinkle an additional 1/2 teaspoon dried thyme over the hot cheese and let it bloom for 30 seconds before serving.