🍕 TGL GROUND BEEF & PEPPERONI PIZZA 🇭🇹🇮🇹
That crispy, blistered crust + savory TGL-seasoned beef + crispy pepperoni = 🤌🏽🔥
DOUGH — makes 2 large pizzas
• 4 cups 00 flour
• 1¾ cups water
• 1 tsp active dry yeast
• 2 tsp salt
• 1 tbsp olive oil
• 1 tsp sugar
TGL BEEF @tigoulakayofficial
• ⅔ lb ground beef
• 1 tbsp Ti Gou Lakay Marinade
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp Italian seasoning
TOPPINGS
• 2½–3 cups mozzarella
• 5–7 oz pepperoni
• Pizza sauce
METHOD
1. Activate yeast in warm water + sugar for 5–10 minutes.
2. Add flour to stand mixer. Pour in yeast mixture and mix with dough hook.
3. Add salt + olive oil. Knead 8–10 minutes until smooth and elastic.
4. Rest covered for 1 hour.
5. Divide into 2 dough balls and refrigerate 24–48 hours.
6. Remove from refrigerator 2–3 hours before baking.
7. Brown the ground beef with seasonings. Add 1 tbsp TGL and cook another 2–3 minutes.
8. Stretch dough by hand—don’t roll it—leaving the outer 1½ inches untouched for that airy crust.
9. Add sauce, mozzarella, TGL beef, pepperoni and Parmesan.
10. Bake on a preheated pizza steel/stone at your oven’s highest temperature, ideally 500–550°F, until blistered and golden.
11. Finish under the broiler for 30–90 seconds for that charred pizzeria finish.
🇭🇹 Caribbean soul. Italian technique.
#Eveyeatz #TiGouLakay #PizzaRecipe #HomemadePizza #CaribbeanFood
Making pizza at home with a unique twist is one of my favorite ways to blend different culinary traditions. This TGL Ground Beef & Pepperoni Pizza perfectly marries the Caribbean soul of Ti Gou Lakay marinade with classic Italian pizza techniques, creating a flavor experience that's truly memorable. From my experience, the key to nailing this recipe is the dough preparation. Using 00 flour ensures a silky, elastic dough that bakes into a beautifully blistered crust. I recommend allowing the dough to rest in the refrigerator for at least 24 hours. This slow fermentation develops flavor and gives the dough that airy, chewy texture you want in a great pizza. When it comes to the TGL beef, browning the ground beef with the Ti Gou Lakay marinade and spices infuses the meat with deep Caribbean flavors that contrast wonderfully with the creamy mozzarella and spicy pepperoni. Don’t rush this step—letting the beef simmer a few extra minutes locks in that bold seasoning. A tip I learned is to stretch the dough by hand rather than rolling it out. This helps keep those beautiful air pockets on the edge for a light, airy crust. Baking the pizza on a preheated pizza stone or steel at a high temperature—between 500 to 550°F—develops that characteristic char and crispy bottom that's so important for authentic pizza. Finishing under the broiler for just under a minute adds the perfect smoky touch. For anyone wanting to experiment, adding some fresh herbs like basil or a drizzle of chili oil after baking can elevate the flavor. This recipe is a fantastic way to bring a Caribbean twist to an Italian classic, delighting anyone who loves bold, savory flavors with a crispy crust. Give it a try, and you might just find your new favorite homemade pizza!