Big Mac Pizza - Sheet Pan Pizza

My brother sent me this picture of Maker Pizza's big mac pizza, saying I should try to make it. I said that looks incredible, so I made it.

PIZZA DOUGH (Enough for one 13x9 pan or two 1/8th sheet pans)

• 3 g Instant Yeast

• 175 g Water (warmed to 105-115 F)

• 250 g Flour (Bread or All purpose)

• 5 g Salt

• Sesame seeds (for the crust)

• Olive oil (for the pan)

1. Mix the ingredients - 5:00 pm

   • Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5 minutes until light foam surfaces and little bubbles are visible.

     • Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.

   • Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms. The dough will be sticky. Cover with plastic wrap and let rest for 15 minutes so it will be easier to knead.

2. Bowl Knead + Bulk Fermentation - 5:20 pm

   • Wet your fingers with water. Stretch the dough on one side and fold it over onto itself then knead the dough in the bowl with your fingertips for about 8 minutes.

   • Test for gluten development by stretching up the dough very thin to see if it is slightly translucent before tearing.

     • Note: The gluten window test is the key to understanding if the flour has been hydrated enough. If the dough tears before getting to a slightly translucent window, keep doing the slap and folds. See the video for an example.

   • Cover the bowl and let rise until doubled in size, about 45 to 60 minutes.

3. Divide + Proof (Second Ferment) - 6:20 pm

   • Divide the dough into two roughly 210 g pieces or keep it in one piece if using a larger pan. Drizzle a bit of olive oil into a sheet pan until the bottom is lightly covered. Turn one ball of dough into the pan, grease both sides and lightly flatten the dough pushing it to the edges of the pan. Repeat with the second dough. Cover with a towel and let rest for 15 minutes while you prep the ingredients and preheat the oven to 450 F.

   • If the dough springs back after 20 minutes, push to the edges with your fingers and pop any really large air bubbles that will leave a thin spot in the dough.

4. Add Oven Toppings + Bake - 6:45 pm

   • Brush the edge of the crust with butter or olive oil and sprinkle sesame seeds over top. Layer the pizza with shredded mozzarella + cheddar, and the seasoned beef.

   • Place on the middle rack of the oven and bake for about 25 minutes until the cheese is bubbly and the bottom crust is golden brown and crisp.

5. Fresh toppings + Enjoy - 7:15 pm

   • Using a squirt bottle, drizzle the special sauce over the cooked pizza. Layer with shredded lettuce, pickles, and thinly sliced onion. Eat.

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TOPPINGS

• Mozzarella

• Cheddar

• Seasoned ground beef (Salt & Pepper)

• Special Sauce (ingredients below)

• Sliced Pickles

• Shredded lettuce

• Thinly sliced onions (pickled onions would be a great choice too!)

SPECIAL SAUCE

• 40 g Mayo

• 30 g Ketchup

• 15 g Mustard

• 5 g Worcestershire

• 10 g white vinegar

• Sprinkle garlic powder

• Sprinkle smoked Paprika

• 10 cranks of Black Pepper

• Salt to taste

• Sugar (if too acidic)