Preparation Time: 150 minutes
Servings: 2 People
500g Uni-President My Day Home Made Series Bread Flour
25g Caster sugar / Granulated sugar
8g Instant Dry Yeast
100ml Olive Oil
2g Italian Spices
Korean Chilli Sauce
Pork Slices or any topping of your choice
Cheese or vegan cheese
Mix salt, caster sugar, water and other powders and spice first. Add the instant dry yeast evenly and let it dissolve before adding flour and olive oil.
Knead dough for 3 minutes and let it rest for 20 minutes for 3 times until the dough is elastic. (Refer to *Triple 3 Dough Kneading Technique below)
Do a windowpane test by forming a square with a small ball of dough, continue to stretch it until the middle becomes a thin film that allows light to pass though without breaking.
Cover the surface of dough withdamp cloth/plastic wrap to prevent it from drying out.
Let the kneaded dough rise at room temperature for 60 minutes.
For round shaped crust, divide and roll the dough into 18 pieces of round balls, 50g each.
For square shaped crust, divide the dough in 18 squares, 50g each.
Carry out the final fermentation for 40-50 minutes at room temperature (Till the dough doubled in size).
Dip the dough with hand flour, roll out the dough evenly into a thin slice with a diameter of about 23~25cm.
Spread Korean chili sauce on the flat pizza dough, put kimchi, hot pot pork slices or any topping of your choice , sprinkle shredded cheese, and squeeze mayonnaise (optional) according to personal preference.
Put it in the oven and bake at 230 ℃ for about 6-7 minutes.
Enjoy the savoury taste of your Kimichi Pizza!