Spicy Beef Pizza with Parsley-Red Onion

INGREDIENTS:

For the Dough:

• 7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
• 4 teaspoons fine sea salt
• 1/2 teaspoon active dry yeast

For the Pizza Sauce:

3 tomatoes
1 onion
Parsley (3 springs)
2 tsp of basil (dry or fresh)
1 tsp of salt and pepper for seasoning

For the Topping:

3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
3/4 teaspoon smoked paprika
3/4 teaspoon salt, plus more
12 ounces ground beef
All-purpose flour (for dusting)
8 ounces prepared pizza dough, cut in half, room temperature
2 tablespoons olive oil, divided, plus more for drizzling
1/2 small red onion, thinly sliced
1 cup parsley leaves with tender stems
1 whole bell pepper (green)

DIRECTIONS:

For the topping:

Place a baking sheet on a rack in lower third of oven; preheat to 180°C. Mix cinnamon, cumin, paprika, and 3/4 tsp. salt in a large bowl. Mix in beef.
Working with 1 piece of dough and keeping remaining piece covered, gently stretch dough into a 10×8″ oval and transfer to a lightly floured parchment-lined baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.) Apply the sauce to the Dough then crumble half of the beef mixture over and brush edges with 1 Tbsp. oil. Slide onto preheated baking sheet and bake until crust is golden brown, 6–8 minutes. Transfer pizza to a wire rack. Repeat with remaining dough,beef mixture, and 1 Tbsp. oil. Drizzle pizzas with more oil.Scatter green pepper,onion and parsley over pizzas.

For the Dough:

Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.

For the sauce:

Chop the tomatoes and onions,add onions into a pot with hot oil,cook until golden then add tomatoes.After 5 minutes add the basil and stir for a few seconds. Add the mixture into a blender and add the parsley then blend for a few seconds.