Step-by-Step Guide to Make Perfect Sheik's Gourmet Pizza: The Syrian "Speeza"

Hey everyone, it is Drew, welcome to my recipe site. Today, we're going to prepare a distinctive dish, How to Prepare Award-winning Sheik's Gourmet Pizza: The Syrian "Speeza". It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Sheik's Gourmet Pizza: The Syrian "Speeza", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sheik's Gourmet Pizza: The Syrian "Speeza" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sheik's Gourmet Pizza: The Syrian "Speeza" is 16 slices. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sheik's Gourmet Pizza: The Syrian "Speeza" estimated approx 10-12 minutes.

To get started with this recipe, we must first prepare a few ingredients. You can have Sheik's Gourmet Pizza: The Syrian "Speeza" using 12 ingredients and 11 steps. Here is how you cook it.

CROHN'S,.COLITIS, IBD, DIABETIC and DYSPHAGIA (only if dough is NOT overcooked) friendly. 5/23/19 by The Sheik from "Sheik's The Crucible: An Alloy of World Cuisine" FACEBOOK: @SheiksTheCrucible (please LIKE me) COOKPAD: TheSheik (please follow me) This is the pizza version of one of my hottest traditional Syrian recipes, "Sheik's traditional Syrian Meat Pies (Sfeeha)". This recipe is so good, it's addictive. The recipe calls for Market Basket Beer dough. If this store is not available in your region, any type of beer dough will do, or try one of the many recipes for beer dough from scratch, online. Sheik "It's Munchie Time!" Copyright 2019 Curtis A. David / Sheik's The Crucible

Ingredients and spices that need to be Take to make Sheik's Gourmet Pizza: The Syrian "Speeza":

1. Meat mixture:
2. 2 lbs. ground beef (80% lean)
3. 5 cups Sweet Onions (about 3 large sweet onions approx.)
4. 32 oz. plain yogurt
5. 10 oz. pomegranate molasses
6. 1 tbsp. sea salt
7. 1 tsp. black pepper
8. 1/2 cup lemon juice
9. Pine Nuts
10. Dough prep:
11. Market Basket Beer Dough
12. Olive Oil

Steps to make to make Sheik's Gourmet Pizza: The Syrian "Speeza"

1. Chop sweet onions finely. Use a food processor. So much easier.
2. In a large mixing bowl mix ground beef, yogurt, pomegranate molasses, onions, sea salt, black pepper and lemon juice thoroughly. The mixture can be separated into small freezer storage bags to create 6 Speeza's. Fill each storage bag with six to seven 4 oz. scoops per bag.
3. Take the dough out of the refrigerator and let sit, wrapped at room temperature for at least one hour. This is a very important step in our goal of not fighting the dough. Cold dough is extremely hard to spread.
4. Using a 16-inch pizza pan, pour two large beads of olive oil, making a sign of a cross. Next, thoroughly rub in the olive oil with your hand in a circular motion, making sure to get all of the pan right to the edges, covered with olive oil. For proper Sicilian pizza dough, too much olive oil is NEVER an issue.
5. Next, drop the ball of beer dough into the center of the pan and rub it around in a circular motion collecting the olive oil to saturate the underside. Flip and repeat on the other side of the dough... And then use your hands to ensure that the sides and all of the dough have a good saturation of olive oil. Do not spread the dough as of yet. Simply cover it with a tea towel and forget about it for the next 15 minutes. Let the olive oil do with magic.
6. Now, begin spreading out the dough on one side, and then flip the dough and spread it on the other side. you should begin to notice that the dough is beginning to spread a little bit easier. Do not try to spread it the full length of the pan. Spread it as far as it will let you and stop. Repeat this three times on both sides and then cover the dough again with the tea towel. Again wait 15 minutes after covering.
7. Repeat Step 6 two more times. Resting 10-15 minutes in between each time. Don't rush it! If you soak it, it will spread very easily.
8. Now the dough should be pretty much spread to the edges of the pan. Try to make the spread as even as possible, uniformly, otherwise you may have a huge crust bubbling up when you cook it. Now, take some more olive oil and again make the sign of the cross lengthwise horizontally and vertically on the dough, and then use your hands to spread it evenly all over the dough. Finally, using your fingers, punch fingerprint pits into the dough all over. This will aid in spreading the meat mixture.
9. Now scoop out six to seven 4 oz. scoops of meat mixture and place as pictured.
10. Next, spread the meat mixture using your hands. First work your way to cover the edges of the dough with each of the balls contents.and then gradually work in to cover the entire Pizza shell. Top with a generous portion of pine nuts.
11. Pre-heat your oven to 475 degrees and be sure to wait until it actually reaches that temperature. You want a good and hot oven. Cook the Speeza for 10 to 12 minutes. Cut into 16 equal slices.

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