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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)

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Squid Ink Pizza Dough

2 from 1 vote

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.

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Prep Time 1

Cook Time 25

Total Time 2 25

Servings: 1 12″ Pizza

Course: Main Dish

Cuisine: Italian

Ingredients Method

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

Method

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.