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!

User Rating: 2.98 ( 16 votes)

Squid Ink Pizza Dough

Make your pizza standout in black! The simple addition of squid ink to this classic dough recipe will surely leave everyone curious of your pizza.

Pin Recipe

Prep Time: 1

Cook Time: 25

Total Time: 2 25

Course: Main Dish

Cuisine: Italian

Servings: 12″ Pizza

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.

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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.

Combine-yeast-sugar-and-warm-water16 | Food For Net

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.

Stir-in-the-salt-into-the-flour | Food For Net

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.

Stir-in-the-active-yeast-oil-and-squid-ink | Food For Net

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.

Leave-the-dough-to-rise12 | Food For Net

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.