Goudarooni

By Cubby

Ingredients

• For the dough:
• 1/2 tbsp. olive oil, plus more for greasing
• 1/2 tbsp. sugar
• 1 (1/4-oz.) packet active dry yeast
• 4 cups "00" flour, preferably Caputo Pizzeria Flour, plus more for dusting
• 1 tbsp. kosher salt
• Fine semolina, for dusting
• For the filling:
• 1 1/2 lb. Yukon gold potatoes, peeled and thinly sliced
• 1/2 cup olive oil
• 1 tsp. granulated garlic
• Kosher salt and freshly ground black pepper, to taste
• 1 medium yellow onion, finely chopped
• 1 1/2 lb. ground beef
• 1 (6-oz.) can tomato paste
• 1 tsp. dried basil
• 1/2 tsp. crushed red chile flakes
• 1/2 tsp. sugar
• 2 cups shredded mozzarella cheese
• 1 cup grated pecorino romano cheese

Details

Servings 10
Adapted from saveur.com

Preparation

Step 1

Make the dough:

Make the dough: Combine oil, sugar, yeast, and 1¼ cups water heated to 115° in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Mix flour and salt in a bowl. With the motor running, slowly add flour mixture; mix until a smooth dough forms, 8–10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature until doubled in size, 1–1½ hours.

Make the filling:

Place a pizza stone in the oven; heat to 500°. Toss potatoes with ¼ cup oil, ½ tsp. granulated garlic, salt, and pepper on a baking sheet and spread into an even layer; bake until tender, 8–10 minutes. Heat remaining oil in a 10" skillet over medium heat. Add onion; cook until soft, about 8 minutes. Add beef, remaining garlic, salt, and pepper. Cook, stirring and breaking up meat, until browned, 8–10 minutes. Add tomato paste, basil, chile flakes, sugar, salt, pepper, and ½ cup water. Cook until sauce is slightly thick, 5–7 minutes; set aside.