Several weeks ago, I posted the following question on King Arthur Flour’s Facebook page.
“HELP! I’m looking for pizza topping ideas. I’m in the process of developing a thick/chewy pizza crust, one that really has some body to it, and trying to figure out the best topping for a crust like that. Something substantial, I’m thinking… What do you guys think? Help me out here!”
And boy, did I get a collection of interesting answers…
Roberta Giammusso Cerasi started things off with “prosciutto and figs… with mascarpone cheese and fresh ricotta.”
Sue Pactur Francus continued the sweet bent with “Fontina, toasted pine nuts and butter-sautéed diced apple.”
Helga J. Marsh took it up a notch, with “Skip the sauce – pour on super fruity extra virgin olive oil, top w/whole roasted garlic cloves (never raw, too harsh), coarsely cracked black pepper and sea salt. Top w/spoonfuls of a good quality (homemade?) ricotta cheese, slices of butter-sautéed mushrooms (also not raw or the pie will be swimming in ‘shroom goo), a big handful of pecorino romano… and a chiffonade of basil when it comes out of the oven… my mouth is waterin’…”
Mine too, Helga.
Then I started to notice a pattern: steak.
From Mitzy Hileman: “Philly Cheese Steak Pizza!”
From m. Wilkinson: “How about Philly Cheesesteak Pizza… thinly shaved steak, green peppers, mushrooms, onions, provolone cheese OR sausage, goat cheese and roasted red peppers…”
Crystal Buckminster said, “Well, I’m in the mood for steak SO homemade blue cheese dressing as sauce, grilled ribeye sliced up on top, caramelized onions and some shredded asiago on top. MAYBE a side salad to keep it healthy. : )”
All of a sudden, two words appeared in my mind’s eye:
Must be my long (20-year) residence in New Hampshire, because the Granite State is home of the Original Steak Bomb sandwich.
Or so says USA Subs in Derry, N.H., which a few years ago sued Great American Subs in neighboring Londonderry, claiming they’d patented the name Steak Bomb and Great American must remove the words from their over-the-counter menu board.
Which would be akin to a Texas ‘que pit patenting the word “barbecue,” and trying to get every other smokehouse in the state to stop using the word.
Ain’t gonna happen.
Anyway, the Steak Bomb; think of it as over-the-top Philly Cheese Steak.
According to Wiki, “A steak bomb is a hot submarine sandwich commonly found in pizza and sub shops throughout the New England area of the United States. A typical over-stuffed sandwich consists of a bed of shaved steak topped with salami, melted provolone, and sautéed onions, bell peppers, and mushrooms on a grilled submarine roll.” Wiki adds, “other variations include pepperoni, sliced ham, capicola, or even bacon.”
Hmmm… How about subbing a thick, crisp-bottom pizza crust for the grilled submarine roll, then topping with Bomb toppings – in the order specified? Shaved steak, salami/pepperoni, provolone, sautéed onions/peppers/mushrooms?
But let’s not stop there; every self-respecting over-the-top pizza needs a shower of cheese on top, so let’s add some melting mozzarella.
Don’t worry, USA Subs – we won’t even try to patent the name.
Let’s do it.
First, let’s talk flour. High-protein flour, to be exact.
Sir Lancelot is our highest protein flour, checking in at 14.2%.
So what, you ask. Why do I care how much protein is in my pizza flour? The meat and cheese on top will take care of my protein needs, right?
Sure, YOUR protein needs. But what about your crust? It needs protein, too – in the form of gluten, the elastic substance that allows yeast dough to rise and hold its shape.
When water is added to flour, two proteins – glutenin and gliadin – get together to form gluten. As you knead dough (and as it later rises), this gluten becomes stronger and stronger.
Translation: your dough will be more of a challenge to shape, due to the gluten-induced “snap back” factor; but it should rise like crazy.
If you start your dough with low-protein flour – say, pastry flour – no matter how strong the gluten gets, there simply won’t be enough of it to foster a good, strong rise. The dough will rise a bit, then fall; think leaky balloon.
Enter Lancelot. With its huge amount of protein, dough made with Lancelot will rise high and strong, and continue to rise, without collapsing, longer than any crust made with a lower-protein flour, using a comparable recipe.
Which makes it a good candidate for this over-laden Steak Bomb Pizza.
Put the following in a mixing bowl:
3 3/4 cups (16 ounces) Sir Lancelot High Gluten Flour
1 tablespoon + 1 teaspoon Pizza Dough Flavor, optional
1 teaspoon instant yeast
1 1/2 teaspoons salt
1 2/3 to 1 3/4 cups lukewarm water, enough to make a smooth, very soft dough
Mix until well combined.
Knead, using your mixer’s dough hook, for about 7 minutes.
Can you knead this dough using the dough cycle in your bread machine? Absolutely.
Can you knead it by hand?
Sure. It’ll be a challenge, but if you let it rise overnight in the fridge, it’ll continue to develop its gluten – basically, it’ll self-knead – and all should be well by the next day.
The dough will be somewhat soft, and VERY stretchy; that’s the gluten showing its stuff.
Allow the dough to rise, covered, for 1 hour. I like to raise yeast dough in a clear 8-cup measure, so I can track how it’s doing.
After an hour, it will have risen somewhat.
Use the dough immediately; or cover and refrigerate it for up to 24 hours. This will heighten the crust’s flavor. Refrigeration, if only for a few hours, is highly recommended.
Here’s that same dough after 8 hours in the fridge. WOW. And the flavor will be a big WOW, too; a long, slow, cool rise allows yeast to produce organic acids and alcohol, both of which enhance flavor wonderfully.
Remember, GREASE the pan with non-stick vegetable oil spray or shortening before drizzling with oil. The oil is there for flavor and texture, not for its non-stick qualities.
No grease = stuck crust. Trust me on this.
Remove the dough from the refrigerator, and use your hands to gradually stretch it into a large oval. Place it on the pan.
Your goal is to continue to stretch it until it nearly reaches the sides and corners of the pan, but you won’t be able to do this immediately; the dough’s gluten needs to relax. Walk away for about 10 to 15 minutes; you can leave the dough uncovered.
Stretch the dough until it starts to shrink back, then walk away again.
Return, and continue to stretch; by the third time, you should have been able to stretch it just about to the pan’s edges. If not, don’t worry; you’ll just have a slightly thicker crust.
If you’re determined to stretch the dough to the limit, walk away again, then come back and give it another go.
Let the dough rise, covered, for 1 to 2 hours or so, or until it’s noticeably puffy. If it’s been refrigerated, it’ll take longer to rise.
While the dough is rising, prepare your toppings. Here’s what you’ll need:
3 medium-large bell peppers: red, green, and/or yellow, mix and match
1 large sweet onion
8-ounce package mushrooms, whole or sliced
8 ounces very rare deli roast beef, sliced thin and cut into 1″ pieces; or 8 ounces shaved steak
pepperoni to cover the roast beef, about 2 to 3 ounces or more
6 ounces provolone cheese, sliced
6 to 8 ounces pizza cheese, Italian cheese blend, or mozzarella
Core the peppers, and cut them in strips. Peel the onion, and cut it into about 12 chunks, separating the “leaves.”
Toss the peppers and onions with olive oil, and place them on a large, rimmed cookie sheet or half-sheet pan.
Bake them in a preheated 400°F oven for about 40 minutes, stirring occasionally, until they’re nicely browned. You can also fry them over a burner, if you like.
If the mushrooms are whole, slice them (unless they’re tiny, in which case you can leave them whole). Sauté the mushrooms in olive oil until they’ve given up their liquid, the liquid has evaporated, and they’re starting to brown.
Remove the mushrooms from the heat, and toss them with the peppers and onions.
Roasting the vegetables in the same size pan you use for the pizza crust allows you to see if you have enough to cover the top of the pizza.
Towards the end of the dough’s rising time, preheat your oven to 425°F.
Ah, nicely risen. If you want an even thicker crust (this one will be about 1″ thick), let the dough rise longer.
Bake the untopped pizza crust for 12 minutes…
…until it’s barely beginning to brown.
Remove the crust from the oven, and start adding the toppings.
So, here we go. The first two layers on Da Bomb are supposed to be shaved steak and salami. Many sub shop owners substitute pepperoni for salami. And I’m substituting very rare deli roast beef for the shaved steak.
Why the substitution?
Because I’d rather use thin-sliced roast beef than frozen shaved steak, which is actually more expensive, less flavorful, and less convenient than deli roast beef. And I don’t live near a butcher who’ll shave steak for me. And I’m too lazy to do it myself.
Next, the provolone.
Return the pizza to the oven for about 5 minutes, until the provolone has softened a bit, and maybe started to melt.
Spread those delicious roasted/fried vegetables atop the provolone.
Return the pizza to the oven for about 7 minutes.
Top with the pizza cheese, and bake until the cheese is melted and bubbly, about 5 to 10 minutes.
Remove the pizza from the oven; the crust should be brown, and the cheese melted.
Let it rest for about 10 minutes, then cut and serve.
See that tall, air-pocketed crust? It’s wonderfully light.
One more view, showing the load of ingredients this thick crust supports.
See the beef and pepperoni peeking out below the peppers/onions/mushrooms? You can even spot a thin layer of provolone atop the pepperoni.
This is definitely a complete meal on a crust!
Read, bake, and review (please) our recipe for Thick Pizza Crust with Steak Bomb Topping.
Print just the recipe.