IN-N-OUT Cheeseburger Pizza Recipe

IN-N-OUT inspired pizza

The “burger” part is inspired by a fast food burger, but isn’t the IN N OUT that you’d get if you went to a chain. It’s made using quality ingredients and will remind you what a great roadside burger should taste like. Kids like it, teenagers adore it, adults love it. 

IN N OUT Cheeseburger pizza recipe

1 ball 72 hour pizza dough or your favorite dough

125 grams (4 ounces)  ground beef (we prefer 85% lean, uncooked)

25 grams (1 ounce, or about 2 tablespoons) onion, diced

50 grams (2 ounces, or 1/4 cup) tomato sauce

50 grams (2 ounces) favorite cheese blend, shredded low moisture mozzarella and yellow cheddar)

75 grams dill pickle (1 medium pickle) diced

25 grams (1 ounce) iceberg lettuce, chiffonaded (see page xx)

25 grams (1 tablespoon)  special sauce (recipe follows) 


  1. Preheat the Baking Steel in your oven for one hour at 500 F.

  2. Stretch your dough into a 12 inch circle (oblong or oval is fine). Lightly flour your peel and place the dough on top.

  3. Set the oven to BROIL.

  4. Evenly distribute the tomato sauce across the top of the pizza, leaving about 1 inch around the perimeter for the crust.

  5. Using clean hands, form the ground beef into mini pieces and distribute evenly across the top, so that everyone gets a little burger on their slice. Scatter the shredded cheese, and then the onions and pickles.

  6. Use a generously floured pizza peel to launch your pizza onto the Baking Steel and bake under the broiler for 2 minutes.

  7. After 2 minutes, open the oven and use your pizza peel to give the pizza a 180-degree turn. Turn off the broil setting but keep the oven at its highest temperature, and continue cooking for another 1-2 minutes, or until the cheese has attained your desired brownness.

  8. Use your pizza peel to remove the pie from the oven. Scatter the chiffonade of lettuce on top. Drizzle with the special sauce. Slice and serve.

Special sauce

To make the “special sauce”, combine equal parts ketchup, mayonnaise and yellow mustard. While you only need about a tablespoon to finish this pie, it’s pretty addictive, so it can’t hurt to have a little extra on hand. 

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