- 2 lbs beef chuck roast, untrimmed, cut into larges cubes
- 2 bell peppers, thickly sliced
- 1 large onion, sliced into large wedges
- 8 garlic cloves, smashed
- 1 (15 oz can) tomato sauce
- 3 tablespoons tomato paste
- 1/ 2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sweet paprika
- 1 tablespoon fresh oregano
- 2 bay leaves
- 1/ 4 cup Vietnamese paté or liverwurst
- 2 tablespoon brown sugar
- Fish sauce (Patis), to taste.
- Sambal oelek, for serving
- Hot Sauce, for serving
- Kosher Salt, to taste.
- Freshly Ground Pepper, to taste.
- 2 cups caputo flour (“00 flour”)
- 2 cups all-purpose flour
- 1 cup warm water (110 degrees), divided
- 1 teaspoon pink Himalayan sea salt
- 2 tablespoons olive oil
- 1/ 4 oz active dry yeast
- 2 tablespoons sugar
- Cornmeal or semolina, for dusting
- 8 oz green olives with pimentos, sliced into rounds
- Full-fat mozzarella cheese, shredded or sliced, for topping
- Parmiggiano, for sprinkling on top
- Fresh parsley, for toppings
- Basil, for toppings
For the beef kaldereta:
Sear cubed beef on a grill top, cast iron skillet, or in an airfryer. Beef should look browned and crisp. [Note: The center should still be raw and red. You could grill the onions and garlic as well, if you'd like: for more flavor.]
In a slow cooker, add onions, garlic, seared beef cubes, tomato sauce, tomato paste, beef broth, Worcestershire sauce, sweet paprika, oregano, black pepper, bay leaves, and mix until well combined. Cover and allow to cook on low for 3-4 hours, until meat is tender. [Note: Alternatively, use a dutch oven or large pot, cover and place into a 350 F degree oven for 3-4 hours].
Once the meat is tender, stir in liverwurst, brown sugar, and fish sauce and pepper to taste.
Set Beef Kaldereta aside to cool for topping onto your pizza dough. This stew is best kept in the refrigerator overnight as the flavors infuse together, which result in the best flavor.
For the dough and assembly:
In a small container combine yeast, ½ cup of the warm water, and sugar and let it stand for about 5 minutes, until sugar and yeast is dissolved and mixture looks foamy.
Pour flours into the bowl of a stand mixer fitted with a dough hook. Run mixer on low, add salt, blend for 30 seconds. Add bloomed yeast, remaining ½ cup water and olive oil. Mix on high until dough starts pulling away from the sides of the bowl and a smooth ball in formed.
Turn the dough out on to a lightly floured surface. Finish kneading with your hands until dough is smooth and silky. [Note: Window test the dough by slightly stretching apart to if the dough is ready, it should appear as athin sheet of dough with no breakage. If dough breaks, continue kneading.]
Place dough into a lightly greased bowl, cover it with a cloth towel and leave it in a warm place to double in size, roughly 1-2 hours.
Punch down dough, once it has doubled in size. Knead again, divide into two- even balls and allow to rise using the same method.
Preheat an Ooni Karu16 Multi-Fuel Pizza Oven to 825 degrees F.
On a large peel, sprinkle cornmeal or semolina powder. Drizzle the dough with olive oil. Push the dough out into a 9-inch circle from the center using your finger tips. Leave the edges thicker for the crust, center of the dough should be thin.
Spread a thin layer of the Kaldereta sauce. Then, evenly place the braised beef, olives, raw bell peppers on top.
Sprinkle with shredded and sliced mozzarella. Sprinkle crust with Parmiggiano (or any type of hard cheese) before baking.
Transfer the dough into the Ooni oven. Bake until the bottom of the crust is golden brown. Rotate your pizza every 20-30 seconds to achieve an even bake on your crusts and toppings.
Sprinkle finished pizza with herbs and extra topping as desired.