This Big Mac Pizza recipe is incredibly easy to make, perfect for a weeknight meal. It utilizes simple sheet pan techniques and requires no special tools. The result? A crunchy, chewy crust and all the flavors of a Big Mac in pizza form. This recipe walks you through making the dough from scratch, cooking the beef, preparing the toppings, and assembling the pizza.
To begin, we’ll make a 70% hydration dough. Weigh out 175 grams of warm water and add 3 grams of instant yeast and a spoonful of flour. Stir until dissolved and let stand for 5 minutes until foamy bubbles appear. This proofing process, though not strictly necessary for instant yeast, ensures your yeast is active.
Next, combine 250 grams of flour and 5 grams of salt in a large bowl. Once the yeast is proofed, add the yeast mixture to the flour and salt. Mix with your hands until a cohesive, slightly sticky dough forms. Cover the bowl with plastic wrap and let rest for 15 minutes. This will make kneading easier.
After 15 minutes, wet your fingers and gently knead the dough in the bowl for about 8 minutes. The bowl keeps the sticky dough contained. To check for gluten development, stretch a small piece of dough. It should become slightly translucent before tearing. If it tears easily, knead for a few more minutes. Once the gluten is developed, cover the bowl and let the dough rise for about 60 minutes, or until doubled in size. You can also refrigerate the dough for 24-72 hours and proceed from the next step later.
Divide the risen dough into two portions (roughly 210 grams each). Lightly oil a mini sheet pan (or a 13×9 pan) and place one dough ball inside. Grease both sides of the dough and gently flatten it towards the edges. The dough will spring back, so let it rest for 15-20 minutes while you prepare the other ingredients.
While the dough rests, prepare the beef topping. Season ground beef with salt, pepper, and optionally, MSG. Cook the beef in a hot cast iron skillet until cooked through. Grate equal parts low-moisture mozzarella and sharp cheddar cheese and combine them in a bowl. The mozzarella will provide excellent melt, while the cheddar adds flavor.
Next, prepare the special sauce. In a bowl, combine mayonnaise, ketchup, mustard, Worcestershire sauce, white vinegar, garlic powder, smoked paprika, black pepper, and salt. Adjust the sauce to your liking, adding a pinch of sugar if needed to balance the tanginess.
Prepare the remaining fresh toppings: thinly sliced white onions (pickled onions work great too), shredded lettuce, and pickles.
After the dough has rested, stretch it to the edges of the pan. Brush the crust with olive oil and sprinkle with sesame seeds. This helps the crust brown and adds a delicious flavor. Layer the cheese mixture, seasoned beef, and a bit more cheese over the dough.
Bake the pizza in a preheated 450°F oven for about 25 minutes, or until the cheese is bubbly and the crust is golden brown.
Once the pizza is out of the oven, add the fresh toppings. Spread the special sauce over the cheese and beef. Top with shredded lettuce, sliced onions, and pickles. Drizzle with a little extra sauce, if desired.
Big Mac Pizza with fresh toppings
Now you’re ready to enjoy your homemade Big Mac Pizza. The combination of the crispy, chewy crust, savory beef, melted cheese, and tangy, fresh toppings makes this a truly satisfying meal.
Ingredients for Big Mac Pizza Dough
Close-up of cooked ground beef for pizza topping
Mixing shredded mozzarella and cheddar cheese for Big Mac Pizza
Mixing the special sauce ingredients in a bowl
Preparing the fresh toppings: lettuce, onions, and pickles
This recipe is easy to customize. Feel free to adjust the toppings to your liking. Enjoy!
