Ingredients for Pizza Part 1: Dry yeast 1g, warm water 30g, high-gluten flour 9g, sugar 2g. Part 2: Warm water 45-50g, whole wheat flour 15g, salt 2g, corn oil 1.5 tablespoons, high-gluten flour 104g. Part 3: Mozzarella cheese 250g, cheese sticks 40g, strawberries, pineapples, mangoes to taste, plain salad dressing to taste, 6-inch round mold for mousse.
Method: Step 1: First, place the yeast in warm water (around 22 degrees), let it rest for a while, stir, then add high-gluten flour and sugar, and mix well. Cover with plastic wrap and ferment at around 28 degrees for 30 minutes. The fermented mixture will have bubbles on the surface.
Step 2: Add all the flour, water, whole wheat flour, salt, and corn oil from Part 2 to the mixture from Step 1. If you are in a dry area, you can add a bit more water. Knead until the dough surface is smooth. Place it in a container with oil at the bottom, cover with plastic wrap, and ferment at around 28 degrees for about 2 hours until the dough doubles in size.
Step 3: While the dough is fermenting, dice the pineapple, cut the mango into dices with a flower knife, and cut half of the strawberries in half, and the other half into slices. Avoid using fruits with too much water content; if the surface is wet, use a kitchen towel to dry it. It is best to use sweet fruits; if the strawberries you bought are sour, it’s better not to use them.
Step 4: After the dough has fermented, degas and roll it into a thin sheet. Line a baking tray with parchment paper, brush with oil, place the 6-inch mousse mold on it, and also brush oil around the mold. Fit the pizza dough snugly onto the mold. (The mousse mold has slightly poor heat conduction, but this pizza needs a certain thickness. If you have a raised cast iron or pizza pan at home, it is the best choice, and the baked exterior will be crispier; if you want a harder and crispier crust, you can pre-bake the crust at 230 degrees for 8-10 minutes before proceeding to the next step of applying salad dressing). Finally, use a fork to poke holes in the dough to prevent large bubbles from forming during baking.
Step 5: Apply salad dressing on the dough with a brush.
Step 6: Spread a layer of mozzarella cheese on the bottom, then add a layer of fruit dices (pineapple, mango, strawberry), and then cover with another layer of mozzarella cheese. Repeat this process until the entire mold is filled.
Step 7: Top with shredded fresh cheese sticks and garnish with halved strawberries.
Step 8: Place in a preheated oven at 230 degrees for 15-20 minutes. If your oven can reach 250 degrees, that is the best.
Bake the pizza until the surface turns golden brown, but be careful not to overcook it, as overcooked cheese will not be stretchy. The dough used here has a soft and fluffy texture inside, which is different from the thin-crust pizza. Once baked, remove it from the oven, sprinkle with powdered sugar for decoration, and cut it while it’s still hot. The fruits and cheese will overflow, and each bite is packed with delicious flavor!
Cooking pizza requires skill, and every dish I make has its own little tricks. You can search for ‘pizza’ to directly view my recipes!
