Gaucho Pizza Recipe

Activate yeast & mix

In a large mixing bowl, combine warm water, sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add olive oil, flour and salt. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 5 minutes.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 60–90 minutes.

Shape

Punch the dough down and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Let rest 10 minutes, then stretch or roll each portion to a 12-inch round on a lightly floured surface.

Prepare toppings

While dough is resting, heat 1 tablespoon olive oil in a skillet over medium heat. Add thinly sliced beef and a pinch of salt and sear briefly for 1–2 minutes per side until warmed through and slightly browned. Remove and keep warm. In the same pan, add remaining 1 tablespoon olive oil and sauté minced garlic just until fragrant (30 seconds). Add sliced red onion and cook 2–3 minutes until softened but still slightly crisp. Remove from heat.

Preheat oven

Position a rack in the oven about 5–6 inches below the broiler (or use a pizza stone on the middle rack). Preheat oven to 500°F (260°C). If using a pizza stone, preheat stone for at least 45 minutes.

Assemble pizza

Brush each stretched dough round lightly with olive oil. Scatter half the shredded mozzarella over the surface, leaving a 1/2-inch border for the crust. Distribute sautéed onions evenly, then arrange sliced tomatoes in a single layer. Top with seared beef slices, pickled jalapeño slices and the remaining mozzarella. Spoon dollops of chimichurri (about 2–3 tablespoons per pizza) across the pie — not too many, you want flavor pockets. Finish with grated parmesan, a sprinkle of coarse sea salt and freshly ground black pepper.

Bake

Transfer pizza to a pizza peel or baking sheet dusted with semolina or cornmeal and slide onto the preheated stone or place baking sheet in oven. Bake 8–10 minutes until crust is golden and cheese is bubbling and lightly browned. If using broiler to finish, broil 1–2 minutes while watching closely to avoid burning.

Finish & serve

Remove pizza from oven. Let rest 2 minutes. Drizzle remaining chimichurri or hot sauce if desired, sprinkle chopped oregano or parsley and a squeeze of lemon if using. Slice and serve immediately.

Offer extra chimichurri and lemon wedges at the table. Guests can add additional hot sauce or a squeeze of lemon over their slice for brightness.