Sushi Pizza | Japanese Pizza | Poolish Method |

Описание: Thank you for stopping by my channel, Cooking with ‪@cheftuan‬ Today is the day where pizza and sushi comes together as one! Fair warning, this pizza dough recipe will require 36 hours to ferment. TAKE THE TIME to good food. You deserve it!

Poolish for pizza dough (a preferment almost like a sour dough starter but takes a lot less time.)
100 g bread flour (use bread flour or 00 flour not AP)
1 g yeast
100 g water

Mix these ingredients thoroughly, cover with plastic wrap and let sit on the counter for 10-12 hours.

Next step:

To your poolish add:
157 g water and stir it all up
6g EVOO
2g yeast
273 g bread flour
9 g kosher salt

Run this in your stand mixer on speed 3 until you get a nice smooth dough.
Divide into 3 equal pieces. This should give you approximately three 211g dough balls.
Shape and place into a container with a lid and pop into the fridge for at least 24 hours.

Toppings:
Fresh tuna, sliced thin
cherry tomatoes
red onions
serrano chilies
cilantro leaves
chopped chives
finishing salt
nikiri soy sauce
anchovy mayo

Anchovy mayo:
3-5 anchovy filets (to your personal taste)
1/2 C mayo
1 tbsp yuzu juice or lime juice

Blend all together.

Nikiri Shoyu (special soy sauce)
1/2 C Mirin
1/2 C Soy sauce
4 tbsp dashi stock (or use chicken stock or water)
2 tbsp sake

Combine and reduce by half

Dashi stock:
1/2 C hot water
1/2 tbsp hon dashi instant dashi

mix and stir until dissolved

Time to cook pizza:
Preheat oven to 550F with a pizza stone or cast iron pan. Want the pan to be around 500F
Stretch dough. Brush on dashi everywhere EXCEPT the crust.
Launch pizza. After 1 minute, turn on the broiler. Watch the pizza. It should cook in minutes.
Remove and place on a wire rack.
Add toppings. Cut, serve and enjoy!