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2-4
25-30 minutes
6-8 minutes
In a bowl, combine water, honey, oil, and salt. Gradually mix in half the bread flour. Add yeast and continue mixing until it forms a paste. Add the remaining flour and stir until gluten develops and dough pulls away from the bowl. Knead until smooth, add a little oil at the end, then let the dough rest covered with plastic. Divide into equal dough balls, roll tightly, and refrigerate until ready to use.
Warm the Cheez Whiz in the oven until it becomes smooth and spreadable. Slice the green peppers and onions thin so they cook properly on the pizza.
Take one dough ball and stretch it into a 12-inch round using your preferred method. Dust your surface with flour to prevent sticking and maintain the shape. Pop any large air bubbles to avoid burnt spots.
On the stretched dough, evenly distribute the cubed mozzarella. Layer the roast beef slices around the pizza, tucking the beef around the cheese cubes. Add the julienned green peppers and thinly sliced onions on top. Sprinkle a light layer of cheesesteak seasoning across the surface.
Layer provolone slices on top, overlapping slightly and placing one in the center for extra melt and creaminess.
Preheat your oven to 600°F (ideal for American-style dough with honey). Use a perforated peel or a wooden peel to launch the pizza into the oven. Bake until the crust is browned and crispy, cheese is melted, and toppings are cooked.
Once out of the oven, drizzle the warm Cheez Whiz generously over the pizza. Add an extra sprinkle of cheesesteak seasoning if desired.
Cut the pizza, listen for that crispy crust, and serve hot. Enjoy the Philly flavors in every bite.
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