Squid Ink Pizza Dough
Speed - 96%
Simplicity - 100%
Tastiness - 96%
97%
Excellent!
A pizza crust looking all so gorgeous in black. The contrasting toppings of kabayaki, cream cheese, and scallions really tasted excellent!
Ingredients
For the Squid Ink Pizza Dough
- 2 Cups All Purpose Flour
- 1 Teaspoon Salt
- 2 Tablespoons Squid Ink
- 2 Teaspoons Active Dry Yeast
- 2 Teaspoons Sugar
- 3/4 Cup Warm Water
- 1/4 Cup olive oil
For the Toppings
- 1/2 Cup Fish Kabayaki flaked
- 1 Cup Cream Cheese
- 1/4 Cup Chopped Scallions
Instructions
- Combine flour and salt in a bowl.
- Stir in active yeast, oil, and squid ink.
- Knead the dough.
- Set the dough in a lightly oiled bowl and leave to rise for an hour.
- Stretch the dough and set on a baking pan.
- Top your pizza.
- Bake at 425F for 20-25 minutes.
Want to turn your basic pizza dough into something fancy and interesting? Try this – squid ink!
Not really much for the flavor, though squid ink adds a subtle amount of umami, but rather to make the dough uniquely interesting with its deep black tint.
Lets' start with a basic pizza dough recipe. We'll be using some yeast to make this dough light and airy.
Next would simply be to measure out some all-purpose flour and a pinch of salt. Going for half all-purpose and half semolina would also be good to give your dough much more stretch.
Make a well in the center of your dry ingredients and stir in the wet ingredients – olive oil, active yeast, and your squid ink.
You may as well add any additional flavoring at this point from chopped herbs, spices, cheese. . . anything you fancy actually.
Turn the dough onto a lightly floured surface and give it a good 5-10 minutes of kneading. It'll start out pale but should darken as you work on the flours further.
Set the dough in a lightly oiled bowl and leave it to rise for about an hour – covered with a kitchen towel in a warm area.
Stretch your risen dough into a crust and get the toppings on.
Thinking of color contrast moreover flavor, I've chosen a mix of cream cheese, chopped scallions, and flakes of fish Kabayaki. Turned out tasting excellent nonetheless.
Ingredients
For the Squid Ink Pizza Dough
- 2 Cups All Purpose Flour
- 1 Teaspoon Salt
- 2 Tablespoons Squid Ink
- 2 Teaspoons Active Dry Yeast
- 2 Teaspoons Sugar
- 3/4 Cup Warm Water
- 1/4 Cup olive oil
For the Toppings
- 1/2 Cup Fish Kabayaki flaked
- 1 Cup Cream Cheese
- 1/4 Cup Chopped Scallions
Instructions
- Combine flour and salt in a bowl.
- Stir in active yeast, oil, and squid ink.
- Knead the dough.
- Set the dough in a lightly oiled bowl and leave to rise for an hour.
- Stretch the dough and set on a baking pan.
- Top your pizza.
- Bake at 425F for 20-25 minutes.
Rotini in Sous Vide Saffron-Tomato Oil
Very good, I substituted Squid Beak for the squid ink and it didn’t turn out great. Wow.