Friday, October 15, 2010

Korean Italian Pizza!

Project Food Blogs Challenge #5, Recipe Remix Entries, putting my own spin on Pizza!

I spent days thinking about how to create a pizza that combines both Korean and Italian influences.

So as usual, I visited the library for inspiration. And to study up on pizza dough recipes and pizza making in general. Pizza dough is such an important factor to a great tasting pizza. The ones I've made in the past were definitely not up to par with what I was looking for.

While at the library, I finally came across an amazing book simply titled "pizza" by Diane Morgan & Tony Gemignani. After reading through I decided I wanted to incorporate the Neapolitan Style Pizza Dough.

This particular pizza dough recipe called for Caputo Flour (which is the best flour to use for pizza) and Cake Yeast. I did not have these ingredients nor did any of my local grocers.

The Caputo Flour mill is located in Naples, Italy. The book "pizza" lists where American consumers can purchase this flour. But for the purpose of satisfying my need to experiment and eat, I used my good ole unbleached all purpose flour and active yeast as replacements.

The pizza dough did not disappoint. The crust was crispy, chewy and soft all at the same time. Although the book states that Caputo Flour yields the best results for a pizza dough, I must say the unbleached all purpose flour really did a fantastic job. I'm sure Caputo Flour makes for a better crust but for now I'm satisfied with my substitutions. Until I order this hard to get Caputo Flour and try it out for myself.

Note* Be prepared to have your dough rise in a cool room (about 60ºf) for 6 to 8 hours or in the refrigerator for at least 10 hours or up to 24 hours. So plan ahead. 

Printable Recipe
Neapolitan Pizza Dough
Courtesy of pizza 
1/2 tsp (3 grams) Fresh Cake Yeast (I used regular Active Yeast)
2 Cups Lukewarm Water (90º to 100ºF)
1 tbsp Table Salt or FIne Sea Salt
7-1/4 Cups Caputo Flour (I used unbleached all purpose flour)
Extra Flour for Dusting

1. A) In a bowl or measuring cup, stir the yeast using a fork in one cup of lukewarm water. B) In another bowl, combine the salt and remaining 1 cup of lukewarm water, stir to dissolve. C) Set aside.

2. Making the dough using a mixer. A) Place 7-1/4 cups of flour in the mixer bowl. B) Add the yeast mixture, C) and the saltwater mixture.

3. A) With the dough hook attachment, mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 2 minutes. B) Raise the speed to medium-low and mix the dough until it is smooth and not sticky, about 5 minutes longer. If the dough begins to climb up the dough hook, stop the mixer and push the dough down. If the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down. Reduce the speed to low and mix for 3 minutes longer. The dough should be soft as a baby's bottom and none of the dough should stick to the bowl.

*Note If you do not have a stand mixer, don't fret. I got you covered. 

Place 7-1/4 cups of flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the saltwater mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead dough until soft and elastic, 12 to 15 minutes. It will still be sticky but shouldn't stick to your hands. Add only a minimum amount of flour to the work surface area to keep the dough from sticking.

4. A) Turn the dough out on a lightly floured work surface. B) Weigh the dough into 9.5 oz portions. C) Pick up each portion of dough and pull the opposite edges together, wrapping them underneath toward the center and form a tight, smooth ball. Pinch to seal. Repeat. D) Place each portion in a 1 gallon zip lock bag. Squeeze out all the air and seal the bags, allowing enough room for the dough to double in size. Allow the dough to rise in a cool room (about 60ºF) for 6 to 8 hours or refrigerate for at least 10 hours or up to 24 hours.

I opted to allow the dough to rise in the refrigerator overnight. 

Meanwhile, I was brainstorming on the type of sauce and toppings I wanted to incorporate. I really wanted to use a Korean staple, Kimchi for this pizza. I had a tub of nicely fermented Kimchi in the fridge. Fermented Kimchi is sour which is what you want to use. 

Luckily, I had some of the Homemade Tomato Sauce left, so I added some tomato paste, the chopped Kimchi and voila, a delicious, tangy, Kimchi tomato pizza sauce. Shoot, I'd use this sauce on pasta too!

Tomatoes and Kimchi, who would have thought? Trust me, its mighty tasty!

Before you begin preparing the sauce and toppings, remove a bag (or bags) of dough out of the refrigerator to sit out at room temperature for about an hour or two. 

Kimchi/Tomato Pizza Sauce
3/4 Cup of the Homemade Tomato Sauce
3 tbsp Tomato Paste
3/4-1 Cup Chopped Fermented Kimchi (you can find kimchi in your local Asian/Korean grocer)

1. Combine all the ingredients and allow to simmer on medium/low heat. Set aside.

Then came the toppings. My love for Korean BBQ came into play here. I absolutely adore grilled Korean Pork Belly with garlic, wrapped with romaine lettuce and topped with scallions. I opted to use pancetta instead of the Korean style pork belly. I also used thinly sliced fresh hand wrapped Mozzarella Cheese, sliced garlic & shallots, topped with the vinegar/sesame oil scallions and arugula in place of romaine lettuce. In the past, I've had pizza topped with fresh arugula and it adds such a delicious flavor.

Koreatalian Pizza Toppings
Fresh Mozzarella, Cut into Thin Slices
1 Package Pancetta Slices
4 Scallions, Sliced Thin
3 Shallots, Sliced Thin
Handful of Garlic, Sliced Thin
Sesame Oil
1 tbsp Extra Virgin Olive Oil
Sesame Seeds

1. A) Prepare the pancetta carefully so that it remains its shape. B) Using a skillet on medium heat, add the extra virgin olive oil and cook the pancetta until it gets slightly golden around the edges. C) Place the pancetta on a paper towel plate. Set aside.

2. Using the same skillet with the pancetta juices, add the shallots and allow to turn a bit golden and remove from heat. Set aside.

3. Using the same skillet once more, add the sliced garlic and allow to get golden around the edges and remove from heat. Set aside. 

4. The dough has been sitting out on the counter for 1 hour and is at room temperature. A) Lightly dust your work area with flour and place your pizza dough smooth side up and dust with flour. B) Use your finger tips (not your nails) press outward to make a larger circle, C) flip repeat and flip again, always smooth side up. D)  The circle of your dough is a clock. Make a fist with your left hand and place it firmly at 9 o'clock position, about inch inch in from the edge (crust). E) Place your right hand at the 3 o'clock position, putting your thumb on top of the dough and your other fingers underneath, lift the dough and stretch it a bit. Move the dough one-eight turn and repeat. F) Continue until you have evenly stretched the dough into a 9 inch circle with slightly thicker edges. 

My camera was sitting on the counter pointed at my work area. 
I clicked the button, which was set on a timer and began to 
work the dough.
5. With the dough on your choice of pizza cooking ware. I used my stone which was sitting in the oven at 400º degrees. A) Apply the sauce, B) mozzarella slices, C) sautéed shallots, D) pancetta, E) sautéed garlic, F) and place pizza in the oven. Bake at 400º for about 20 minutes.

I used my pizza stone (place the stone in the oven then turn the oven to 450º and allow to heat up for about 25 minutes, carefully remove the stone then lower the temperature to 400º. Place the pizza dough on the stone then add toppings. I made the mistake by placing all the toppings before placing the dough on the stone, my pizza was on the counter, oops. But I was able to get it on the stone without a hitch. hooray!

My love chomping on cheese and asking
to be photographed. Cuteness!
6. A) Take the pizza out of the oven. B) Sprinkle the vinegar/sesame oil scallions (4 scallions chopped thin, add a drizzle of sesame oil and a very small drop of concentrated vinegar, toss, red pepper flakes optional). C) Top with fresh arugula. D) Generously sprinkle toasted sesame seeds. You can also use the leftover kimchi/tomato pizza sauce for extra flavor or drizzle some sesame oil on top.

The hubs and I were really impressed with the flavors of this pizza. The crust was to die for! And it was light and flavorful. Surprisingly, the kimchi and tomato sauce really worked well together. It was tangy and even a bit sweet with an added kick. The cheese gave it a lovely creaminess and flavor. And with the added tartness from the vinegar/sesame oil scallions, was so reminiscent of Korean BBQ. 

The first time I tried pizza at the age of five, I hated it. And now, here I am making my own. How wonderful!

By the way, that yellow robot below is a character on Yo Gabba Gabba. I think my love must have swiped that toy on a play date because we're not huge Yo Gabba Gabba fans. But the photo opportunity presented itself so I took advantage of it. There's a super annoying song on that show, you know...there's a party in my tummy...well, a bit cheesy but there sure was party in my tummy. A pizza party. Enjoy!

There's a party in my tummy.
So yummy. So yummy.
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63 Reactions to this post

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  1. Dionne Baldwin said... October 15, 2010 at 10:14 PM

    You definitely went all out for this post! It looks as though your hard work paid off for you. I love the step-by-step photos very much.

    Putting Kimchi in pizza sauce is something I've never done because unfortunately I have never had Kimchi. Yet.

    This is very creative and original! I can imagine the flavor of this pizza must be out of this world. The Kimchi, the dough and the toppings seem to come together like an angelic choir! I am a HUGE fan of pizza.

  2. Lisa said... October 15, 2010 at 10:17 PM

    Great take on pizza. I love kimchi so the idea of using its spicy flavor in a pizza sauce just thrills me. The pics of your son are just so cute too. As always, I'll be voting for you.

  3. sinfullyspicy said... October 15, 2010 at 10:42 PM

    Very innovative and yummy looking pizza Lisa.The thing I like about your recipes is that u pump in a lot of originality and perfection in that.great job done..and as i always feels...fusion food rocks!
    This pizza deserves more than one vote...i wish I cud :)

  4. jen cheung said... October 15, 2010 at 11:39 PM

    lovely pizza you got there lah! home made pizzas are always the best!!!

    have a lovely weekend!
    jen @

  5. Satya said... October 15, 2010 at 11:47 PM

    pizza looks awesome lisa n i am totally agree with tanvi ...u r a gr8 cook n i wish i could give more votes ...have a gr8 weekend


  6. Karen said... October 16, 2010 at 12:18 AM

    I love your innovative Korean toppings! I'm gonna have to try kimchi next time I make pizza-- mmmm!! Thanks for the ideas and good luck on the competition-- voting for you...

  7. Dr.Sameena Prathap
    said... October 16, 2010 at 12:52 AM

    Hi Lisa, have done an amazing job...Looks gr8 dear...


  8. Monet said... October 16, 2010 at 12:57 AM

    What a beautiful, unique pizza. I'm not are such an innovative baker and chef. You are doing amazing in this challenge...I hope you win! Thank you also for the kind words on my blog...your thoughts are so appreciated!

  9. Luciana said... October 16, 2010 at 1:39 AM

    Buongiorno, da italiana quale sono adoro la pizza...e la tua è fantastica!!! brava!!! un bacio e buon week end :)

  10. I'm a full-time mummy said... October 16, 2010 at 1:42 AM

    Wow! Awesome remix! As always, your little man is so cute!

  11. jose manuel said... October 16, 2010 at 3:06 AM

    Me quedo con tú pizza, estupenda receta la que nos traes hoy por aquí.


  12. Gitte said... October 16, 2010 at 4:38 AM

    It looks like your son is a great little helper. Love pizza anytime and it is so versatile. I love your spin on it.

  13. Sommer J said... October 16, 2010 at 5:48 AM

    Yum, yum! Looks delicious! Really loved the photos of your preparing the dough. beautiful lighting there!

    Hehe love that the lil man wanted a photo op! Fresh mozzerella is mighty tasty! Such a little cutie foodie!

  14. Dimah said... October 16, 2010 at 7:47 AM

    What a great recipe and gorgeous photos! that sounds good!

  15. SoulEating said... October 16, 2010 at 9:40 AM

    Mixing kimchi with the tomato sauce is an awesome idea!

    When I lived in Koreatown in LA I would go to a Korean pizza place called Mr. Pizza. They had things like bulgogi topped pizza and their pizza crust was stuffed with (what I call) Korean sweet potato. Divine!

    I can't wait to try something like this recipe!

  16. Fun and Fearless in Beantown said... October 16, 2010 at 10:56 AM

    I love having pizza with cold kimchi on it so I'm sure I'd love this. Good luck with've got my vote!

  17. Kay Heritage said... October 16, 2010 at 11:05 AM

    Great job! As usual!

  18. roxan said... October 16, 2010 at 12:09 PM

    Lisa, you're awesome. Koreatalian pizza is the best thing I've heard of in a long time! Talk about fusion food at its best ;) Why oh why do you have to be 3000+ miles from me?

  19. Tara said... October 16, 2010 at 12:26 PM

    ....and now that song is stuck in my head. lol Great looking pizza!!

  20. cooperl788 said... October 16, 2010 at 12:56 PM

    Lisa, I feel like you should really know how much you inspire me to try new recipes and to experiment to create my own new takes on food. This pizza looks soooo good - I can't wait to try making our own pizza dough! It looks like it makes several portions - what did you do with the other portions? Would it freeze well?

  21. ~Lisa~ said... October 16, 2010 at 1:23 PM

    You all are so sweet! It makes my day to read your comments.

    @ Roxan, you really should come to the Foodbuzz Festival! We could hang (=

    @ Souleating, Yes I've heard about Mr. Pizza. I recall seeing Korean influenced pizza in Korea when I was there almost a decade ago. I would love to try the sweet potato crust. I made one in the past and it was...not so great.

    To answer Laura's question about freezing the pizza dough. Yes it can be frozen, wrapped well in saran wrap then placed in a ziplock bag. I would defrost it in the fridge the night before you plan on making your pizza then allow the defrosted dough to sit out a couple hours at room temperature.

  22. whatsfordinneracrossstatelines said... October 16, 2010 at 1:32 PM


    I think this is my favorite by far. I love how you mixed all those flavors and they came out harmoniously. I could just taste this pizza right now. Can't wait to come back and vote for you.


  23. Federica said... October 16, 2010 at 2:25 PM

    Bravissima Lisa...adoro la profumo arriva fin qui!!!le foto sono favolose..come sempre!baci!

  24. Spoon and Chopsticks said... October 16, 2010 at 2:37 PM

    Great post about pizza. Looks wonderful.

  25. Hannah said... October 16, 2010 at 11:36 PM

    This is so creative! I am really excited to try this out! It looks so good!

  26. sophia said... October 17, 2010 at 12:14 AM

    OMG. OMG. PLease, please, adopt me? I'll do all the dishes. OMG. Freaking out, because this is EXACTLY the kind of pizza I wish I could find in my local pizza delivery place!! Kimchi tomato sauce!! Brilliant!! And samgyeopsal!! Swooooon~

  27. Debbie said... October 17, 2010 at 10:22 AM

    Your lil guy is so dang cute! I am so excited for this pizza! I love pizza and am always trying to figure out a way not to do "the norm" so thanks! Good Luck in this round!

  28. Cooking Gallery said... October 17, 2010 at 12:24 PM

    This is just gorgeous! I love combining East and West flavours as well, I think such combo can work wonder...:)!

  29. said... October 17, 2010 at 6:29 PM

    Love that photo of your son by the kitchen aid and then later, in front of the pizza!

  30. FOODalogue said... October 17, 2010 at 9:42 PM

    That looks super delicious and it certainly is unique. Good luck!

  31. Amelia PS said... October 18, 2010 at 11:27 AM

    i love that you brought in your heritage to pizza!

  32. Whitney said... October 18, 2010 at 12:19 PM

    HAHAH Koreatalian. Too funny sister! congrats on advancing!

  33. Spicy Green Mango said... October 18, 2010 at 1:23 PM

    I adore the shot of your little man waiting (and possibly salivating) for his cute!

  34. Sippity Sup said... October 18, 2010 at 2:17 PM

    Hey Korean taco were a big hit in L.A. so I bet this could be the next big thing. GREG

  35. ~Lisa~ said... October 18, 2010 at 2:41 PM

    Thank you all. After looking through all the contestants entries, I'm amazed at the creativity that each blogger put forth in this challenge. There were some amazing pizzas!

  36. Food o' del Mundo said... October 18, 2010 at 5:19 PM

    What a fun, unique spin you put on this PFB entry! I'll be voting for you. Thanks for stopping by our Virtual Pizza Party for a slice. -Katy

  37. Jacob's Kitchen said... October 18, 2010 at 5:37 PM

    Gorgeous as always. And this pizza looks really delicious. I can't wait until I can actually travel to beautiful Koreatalia ;) until then, making this pizza will have to do. I can't wait. I think after all of these amazing posts, pizza is going to be making a staring roll in my autumn cooking this year. You have my vote again, of course.

    Good luck my dear. Hope to see us both in round 6!!! =)

  38. Chic Cookies said... October 18, 2010 at 6:23 PM

    yummy! Great step-by-step photographs, too. And I can't resist all the little cute kid cameos. Got my vote!

  39. Lawyer Loves Lunch said... October 18, 2010 at 7:03 PM

    Heh, I love how your son is so interested in all your cooking adventures. You can see he's just waiting for the next step! It's totally awesome that you're raising a little foodie. Voted!

  40. Food, she thought. said... October 18, 2010 at 9:28 PM

    As usual, beautifully done. Your 아기 is beautiful.

  41. zmm said... October 18, 2010 at 9:44 PM

    Wow.. nice..
    I like your step by step photograph as well.
    You little stud is really 'helpful' in the kitchen huh?

    And he's agreeable to the kimchi tomatto sauce too?

    Voted for you!

  42. Artistta said... October 18, 2010 at 9:45 PM

    Beautiful and your son is a doll. Congratulations for making it to this round of PFB! I'm sure we'll see you in the next round too. You have my vote.

  43. ~Lisa~ said... October 18, 2010 at 9:59 PM

    You all are sweet!

    @ Jacob, Koreatalia is a beautiful place. Where kimchi & pizza's are abundant LOL.

    @ zmm, my son loved the pizza. The kimchi in the sauce is not spicy at all (I didn't add much kimchi juice, more the cabbage). He called it crunchy and he can be eating everything in sight, keke. I think he ate two slices without the arugula but with the scallions. He's quite the adventurous eater. Just like his mommy & daddy (=

  44. Mariko said... October 19, 2010 at 2:17 AM

    Kimchi sauce is such a good idea. I could definitely eat this pizza. A lot of it.

  45. riceandwheat said... October 19, 2010 at 4:25 AM

    Yum! I love your idea of using kimchi to make a spicy tomato sauce and may have to make all my tomato sauces kimchi-infused from now on. Also, I've never heard of Caputo Flour - where can you find it?

  46. Liren said... October 19, 2010 at 2:01 PM

    Fantastic flavor combinations! I can just taste the crunchy, salty, spicy flavors in my mouth! Wonderfully done!

  47. Lana said... October 19, 2010 at 8:51 PM

    Lisa, even though I have never tasted kimchi (it is on my list of to-do things pretty soon), I can almost taste the combination of the ingredients.
    Great photos, and a very inspirational post.
    Good luck!
    I wish I could go to Foodbuzz Fest:(
    Have fun!

  48. ~Lisa~ said... October 19, 2010 at 9:33 PM

    I promise, its really tasty.

    @ Rice & Wheat, You can find caputo flour by clicking the "Caputo Flour" link within the first couple of paragraphs of this post but here is the link for your convenience.

    @ Lana, thank you and so sorry you won't be able to make the festival )=

  49. Quay Po Cooks said... October 19, 2010 at 10:09 PM

    Hi Liza,
    I do not need to elaborate, all other foodies friends have said it all. I have voted for you, Hope you win! HUGS!

  50. umommy said... October 19, 2010 at 10:31 PM

    Great post. Looks amazing! You got my vote! Best of luck!

  51. Adelina said... October 20, 2010 at 1:35 AM

    love your pizza and the fusion you've created.

  52. Magic of Spice said... October 20, 2010 at 11:54 AM

    Very unique...Great job Lisa!

  53. Savory Sweet Living said... October 20, 2010 at 4:47 PM

    I love that you incorporated kimchi to make your spicy tomato sauce. Good twist and it looks delicious. You've got my vote!

  54. ~Lisa~ said... October 20, 2010 at 8:46 PM

    @ Quay, thank you so much! I loved your pineapple fried rice. SO yummy and great presentation.

    @ Umommy, thanks for your vote! And I loved your panini making idea. I've been wanting to make a panini and was thinking of buying one. But now no need!

    @ Adelina, thank you! I really enjoyed your indian inspired pizza!

    @ Alisha, thank you. Your apple stock was awesome.

    @ SSL, thanks for voting. I appreciate it tremendously!

  55. Hyosun Ro said... October 20, 2010 at 11:33 PM

    Great Job! How about a Kimchi pizza truck business?

  56. ayantika said... October 20, 2010 at 11:44 PM

    who would think kimchi in that sure is a innovation ur recipe..u get my vote

  57. Winnie said... October 21, 2010 at 8:10 AM

    LOVE IT!

  58. Rachel Joyce said... October 21, 2010 at 2:53 PM

    Kimchi tomato sauce?!?! You're crazy and I like it! Love this fusion pizza so you got my vote. Good luck in the next round!

  59. ~Lisa~ said... October 21, 2010 at 6:15 PM

    @ Hyosun, hmmm want to partner up (=

    @ ayantika, thank you. You'd be surprised what we Koreans pair with kimchi. Pretty much everything! Hotdog, burgers, steak subs, you name it its been done.

    @ Winnie, cool! Me lovey too!

    @ Rachel, yes I can be crazy at times, its boring to be normal, hehe thanks for the vote!

  60. Quay Po Cooks said... October 24, 2010 at 5:48 AM

    Hi Lisa,
    Congrats for being in the race! I will vote for you again the next round:D

  61. Lydelle Jackson said... August 2, 2012 at 3:19 PM

    Caputo flour is just so good. I've recently got a pizza oven onlineand since it's arrived I've had the best results with Caputo flour. Granted I've only cooked a handful of pizzas but the difference is noticeable. Italian flour is also very good tho.

  62. Susan Benson said... January 15, 2014 at 3:52 AM

    Italian pizza like my favorite Orlando pizza place - Pizza Paradiso - was amazing, but this Korean Italian pizza is another story. Got to try your recipe too. I think I should start thinking where to get all the ingredients. Anyways, thanks for the recipe, really helped a lot.

  63. Anonymous said... September 17, 2014 at 1:06 AM

    I really love your recipe and i want to try it out, but as i live in Singapore i think pancetta is really hard to find so is there any other alternatives? Same with arugula. Thanks!