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From Scratch Pizza w/ Hanger Steak Carpaccio & Sautéed Shimeji Mushrooms | Recipeish | Gustus Vitae

Yield: 3-4 10" Pies

Time Estimate: 3 hours, including 1 hour inactive.

Storage Notes: Will keep for 5 days if kept in a sealed container in a cool place. For the love of all that is good, please don't microwave your leftovers! Pop 'em in the oven - it's just a few minutes more time and the results are so much better.

Difficulty: Medium High

Whelp, might as well make pizza night awesome - last night we went all out with homemade probiotic marinara (here's our recipe), homemade Neapolitan dough, a beautiful cut of hanger steak, and sautéed mushrooms and white onions. It's a bit of work but we promise it's more than worth it.


      • 3 1/2 cups "00" flour
      • 1 cup water
      • 8 or so tbs extra virgin olive oil
      • 1 1/2 tsp honey
      • 1 1/2 tsp wheat gluten
      • 1 tsp active dry yeast
      • 2 tbs California Sea Salt
      • 2 tbs Smoked Prime Cut Seasoning
      • 2 tbs Everything Brooklyn Bagel Seasoning
      • 1 1/2 tsp 
      • 1 jar marinara sauce (or go full on and make your own - here's our recipe!)
      • 2 bunches Shimeji mushrooms
      • 1 hanger steak
      • 1 large white onion
      • 8 oz grated, low moisture mozzarella
      • a handful of fresh basil for garnish
      • Bonus: some crème fraîche to dollop on



- Rise mushrooms, remove bases, and sauté in a hot pan with olive oil, then reserve when brown. Peel and thinly slice onion, brown, and reserve. 

- In a large bowl, combine flour, yeast, honey, California Sea Salt, and gluten. Use a stand-mixer to combine well if you have, if not, knead well to combine - this will take around 10 minutes. If using a stand-mixer, 5 minutes will do.

- Let rest for around 10-15 minutes, then repeat kneading for the same time. 

- Roll hanger steak in Smoked Prime Cut Seasoning, wrap in cling film, and place in the freezer for 1-2 hours to firm up for easier slicing.

- Place dough on a lightly floured surface, and split dough into 3 or four sections. Roll out the dough into balls, drizzle on a bit of olive oil, and wrap each up in saran wrap - you want these to rest at room temperature for 1 hour. Boom - your fresh dough is ready to go!

- Remove steak from freezer, and slice width-wise as thinly as you can. Reserve.

- Preheat your oven to as high as it will go - the higher the better.  If you have a pizza stone, or steel, or similar, all the better. If not, a large baking tray will do, just make sure to adjust your pie size to make sure it'll fit.

- Lightly dust a surface with flour. Working one dough ball at a time, roll out, and stretch with both a rolling pin and your fingers.  You want to get to around 10" - don't worry too much if it's not a perfect circle. You're making this from scratch - some imperfections only make it all the better.

- Place dough on a pizza peel with just a tiny dusting of flour - too much and it'll burn. Just a pinch here is what you're after.

- Spoon on marinara sauce, working from the inside to the outside in a circular motion. We go pretty light on the sauce, but use your judgement.

- Sprinkle on grated mozzarella, arrange a couple slices carpaccio, onions, and mushrooms, and season well with Smoked Prime Cut Seasoning. Drizzle edges with olive oil, and generously sprinkle on Everything Brooklyn Bagel Seasoning.

- Use a firm but quick jerking motion to slide your pie into the super-hot oven. These won't take long, and will vary on . both the temp that your oven is able to reach, as well as if you're using a pizza stone, steel, baking pan, or other flat surface.

- Remove pie from oven with your peel, and garnish with basil. Allow to rest for 1-2 minutes, drizzle with olive oil, slice and serve. Repeat until fat and happy!