Big Mac sheet pan pizza

Weigh 175 g warm water, stir in 3 g instant yeast and a spoonful of flour until dissolved and leave 5 minutes until light foam and bubbles surface. No foam means dead yeast.

Add 250 g flour and 5 g salt to a large bowl, pour in the yeast mixture and mix by hand two to three minutes until no dry flour remains.

Cover with plastic wrap and rest 15 minutes so it is easier to knead.

Wet your fingers, stretch the dough up one side and fold it over itself, then knead in the bowl with your fingertips about eight minutes.

Test for gluten development by stretching a piece thin until it is slightly translucent before tearing. If it tears first, knead another couple of minutes.

Cover and rise until doubled, about 60 minutes, or refrigerate 24 to 72 hours to make it ahead.

Divide the dough into two roughly 210 gram pieces. Drizzle olive oil into a mini sheet pan, turn one ball in it to grease both sides and flatten it towards the edges.

Rest 15 to 20 minutes while you prep the rest; it will spring back before then.

Season the 80-20 ground beef with a generous pinch of salt and about 10 cranks of black pepper, cook it through in a hot cast iron, and add a sprinkle of MSG at the last minute if you want.

Grate even parts low-moisture mozzarella and sharp cheddar into a bowl and toss gently.

For the mac sauce, mix the mayo, ketchup, mustard, Worcestershire, white vinegar, a sprinkle each of garlic powder and smoked paprika, about 10 cranks of black pepper and salt to taste. Taste and adjust - a pinch of sugar fixed it being too tangy.

Thinly slice white onions and shred the lettuce; gather the pickles.

Pull the extensible dough to the edges of the pan and bunch it up at the rim for a thick crust. Brush the outer crust with olive oil and press on sesame seeds.

Lay down a bunch of the cheese mixture, then the seasoned beef, then a little more cheese.

Bake in a preheated 450F oven about 25 minutes, until the cheese is bubbly and the crust is golden brown top and bottom.

Out of the oven, spoon a generous couple of spoonfuls of the mac sauce over the beef and cheese, then the shredded lettuce, the sliced onions and the pickles, and drizzle a little more sauce over the top.