French Dip Pizza

Instructions

Make the pizza dough:

1. In a large bowl, mix together the water and yeast. Give it 5 minutes until the yeast has dissolved and the water looks cloudy.
2. Add the flour to the water and mix until incorporated. Add the salt and mix again. The dough will look sticky and shaggy — that’s fine! Drizzle the top of the dough with oil, then cover with a plastic wrap or dough cover and set the dough in the fridge to proof overnight.
3. 30 minutes before cooking the pizzas, remove the dough from the fridge. Lightly flour your work surface and dump the dough on it. Using a bench scraper, divide the dough into 8 pieces. Shape each piece of dough into a ball and dust it with flour to prevent it from sticking. Set the dough to rest for 20 to 30 minutes, covered with a clean kitchen towel, dough cover or plastic wrap.

Make the French dip:

1. Set the beef chuck on a cutting board. Pat the meat dry using paper towels. Season the meat with kosher salt on all sides.
2. Heat a cast iron skillet with 2 tablespoons of oil in it over medium heat for 3 to 4 minutes, until close to smoking. Sear the beef chuck for about 10 minutes on each side, until the meat has developed a brown crust. Set aside.
3. I used a pressure cooker to make this, but it can also be made in a Dutch oven. Add the beef, thyme, garlic, onions, peppercorns, water or beef stock to a Dutch oven or to a pressure cooker. Add a big pinch of salt and cook:
   • If using a Dutch oven, cook covered with a lid at 350°F (175°C) for 2 1/2 to 3 hours, until the beef chuck is fork tender.
   • If using a pressure cooker, set the pressure on high and cook for 30 minutes.
4. Remove the beef from the liquid and cool. Once cooled, pull apart the beef into bite-sized pieces or slice into smaller pieces.
5. Strain the liquid in a separate container. Taste and season with more salt, as needed. Set aside until serving.

Make the caramelized onions:

1. In a medium pot (about 3-quarts) over medium heat, add 4 tablespoons of oil, the sliced onions and a hefty pinch of salt. Cook, stirring frequently, until the onions go from light and translucent to a deep brown color, about 1 hour. Add more oil to the pan, as needed.
2. As soon as you see hard brown bits at the bottom of the pot as you’re stirring, add a splash of water to deglaze the pot and scrape those bits in the liquid. You’ll have to deglaze the pot 5 or 6 times.
3. Set aside to cool.

Make the aioli:

1. In a small bowl, combine the garlic, egg yolk, a pinch of salt and whisk to combine.
2. Continue whisking as you’re slowly streaming the oil in the bowl. The color will go from a rich yellow to a lighter shade as you whisk. Feel free to add more oil as needed.
3. Once all the oil has been incorporated, mix in the lemon juice. Add more to taste.
4. Store in the fridge.

Make the pizza:

1. Heat your oven to 680°F (360°C). If your oven doesn’t reach that temperature, heat to the maximum temperature setting.
2. Flatten a proofed ball of dough on your work surface, to an 8 to 10-inch circle. Add a dollop of caramelized onions on top and evenly spread using a spoon or spatula. Add the pulled beef on top.
3. Bake the pizza, turning it halfway through baking, until the bottom is crusty and golden, and the top is nicely caramelized, about 5 to 6 minutes in a pizza oven, 12 to 15 minutes (or more) in a convection oven.
4. Repeat with remaining dough, caramelized onions, and beef.
5. Serve with aioli and parsley on top and dipped in hot beef jus.