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
Ingredients
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

Directions
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

Ingredients

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)

Directions

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.

Ingredients

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

Arugula

Sesame Oil

1 tbsp Extra Virgin Olive Oil

Korean Concentrated Vinegar

Sesame Seeds

Directions

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.