Argentina Recipe

Activate yeast

In a small bowl, combine lukewarm water and sugar (if using). Sprinkle the active dry yeast over the water, stir gently, and let sit for 5–7 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, add the flour and salt. Make a well, pour in the yeast mixture and olive oil. Mix until ingredients come together into a shaggy dough (about 2–3 minutes by mixer, longer by hand).

Knead

Knead the dough for 8–10 minutes in a mixer (or 10–12 minutes by hand) until smooth, elastic, and slightly tacky but not overly sticky. If too dry, add water 1 tsp at a time; if too wet, add flour 1 tbsp at a time.

First rise

Shape into a ball, lightly oil the bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature for 1–1.5 hours, or until doubled.

Portion

Gently deflate the dough and divide into 2 equal portions (for two 11–12" pizzas) or 3 portions for smaller pies. Shape each portion into a tight ball, place on a floured tray, cover, and rest for 30–60 minutes to relax the gluten before shaping.

Pat the thinly sliced ternera dry with paper towels. Season lightly with salt, pepper, garlic powder and smoked paprika (if using). Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the beef in a single layer for 30–60 seconds per side just until browned but still tender (you want it mostly cooked but not overdone because it will finish on the pizza). Remove from pan and let rest on a plate; slice into bite-sized strips if needed.

Prepare sauce

In a small bowl, combine crushed tomatoes, minced garlic, dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine — do not overcook; this is a fresh-style pizza sauce. Taste and adjust seasoning.

Preheat oven

Place a pizza stone or heavy baking steel on the middle rack of the oven. Preheat oven to the highest temperature possible (500–550°F / 260–290°C) for at least 45 minutes to 1 hour so the stone/steel is thoroughly heated. If using a pizza oven, preheat according to manufacturer instructions.

Shape dough

On a well-floured surface, take one dough ball and press from the center outward with your fingers, leaving a slightly thicker rim for the crust. Stretch gently to about 11–12 inches in diameter, keeping the inner area thin. Avoid using a rolling pin if you want a light, airy crust — use hand-stretching to preserve gas bubbles.

Assemble pizza

Lightly dust a pizza peel with semolina or flour. Transfer the stretched dough to the peel. Spread a thin layer (about 1/4 to 1/3 cup) of the tomato sauce over the dough, leaving a 1/2–3/4" border for the crust. Distribute torn fresh mozzarella evenly over the sauced surface. Scatter the par-cooked ternera strips across the cheese. Arrange tomato slices evenly (do not overload).

Bake

Slide the pizza onto the preheated stone or steel. Bake at the high temperature for 6–10 minutes depending on oven temperature and thickness of dough — watch for a blistered, leopard-spotted crust and melted, slightly bubbling cheese. Rotate pizza halfway through bake if your oven has hot spots.

Finish & garnish

When the pizza is done, remove from oven and immediately drizzle with 1 tablespoon extra-virgin olive oil. Scatter thinly sliced green onions over the hot pizza so they wilt slightly but stay fresh-tasting. Sprinkle coarse sea salt lightly and add basil leaves if using. Let rest 1–2 minutes, slice, and serve.