Gaucho Pizza & Wine Recipe

Activate yeast

In a small bowl, combine warm water (1.5 cups), sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let stand 5–10 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine flour (3.5 cups) and salt (1.5 tsp). Mix briefly to combine.

Once the yeast is foamy, add it and olive oil (2 tbs) to the flour. Mix with the dough hook on low until the dough comes together, then increase speed to medium and knead 6–8 minutes until smooth and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes.

Form the dough into a ball, lightly oil the mixing bowl, place the dough back in, and cover with plastic wrap or a clean kitchen towel. Let rise in a warm place until doubled, about 1–1.5 hours.

Punch down the dough, divide it into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Let the dough rest 10 minutes before shaping.

Preheat your oven to 500°F (or as hot as it goes, 500–550°F is ideal). If using a pizza stone, place it in the oven as it preheats. If using a baking sheet, lightly oil it and keep it ready.

Prepare the steak ahead: season with salt and pepper, grill or pan-sear over high heat 3–4 minutes per side for medium-rare (thinner cuts less). Let the cooked steak rest 5–10 minutes, then thinly slice against the grain into strips. Keep warm.

In a small bowl, combine olive oil (1 tbs) and minced garlic (3 tsp). Use this to lightly brush the rolled-out dough for a garlic oil base.

On a lightly floured surface, stretch or roll each dough ball into a 12-inch round about 1/8–1/4 inch thick. Transfer to a pizza peel dusted with semolina or cornmeal, or to the prepared baking sheet.

Brush the dough surface lightly with the garlic-olive oil mixture, leaving a narrow border for the crust.

Evenly distribute shredded mozzarella (about 1 cup per pizza) and shredded provolone (about 1/2 cup per pizza) across each pizza, leaving the crust edge clear.

Scatter thinly sliced red onion (about 1/4 cup per pizza) and roasted red peppers (about 1/4 cup per pizza) over the cheese.

Arrange the warm thinly sliced steak over the pizza in an even layer. The steak should be warm so it melds with the cheese but not so hot that it overcooks the dough.

If using, sprinkle a light pinch of crumbled queso fresco or feta across each pizza for a bright salty finish.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–10 minutes, rotating once if needed, until the crust is blistered and the cheese is melted and slightly browned. Cooking time will vary with oven temperature and stone use.

Remove pizzas from the oven and immediately spoon or dollop chimichurri sauce (about 2–3 tbs per pizza) in a few spots, or drizzle more evenly if preferred. Lightly season with coarse sea salt and freshly ground black pepper to taste.

Let pizzas rest 2 minutes, then garnish with chopped fresh parsley and, if desired, a drizzle of extra chimichurri and a pinch of red pepper flakes for heat.

Slice each pizza into 6–8 slices. Serve immediately with extra chimichurri on the side and a robust red wine (Malbec or Cabernet) or sparkling water.

Leftover pizza can be stored covered in the refrigerator up to 2 days and reheated in a hot skillet or oven to preserve crust crispness.