For the dough
- 150g 00 flour
- 150g strong bread flour
- ½ tsp sugar
- 1 tsp salt
- 7g instant sachet yeast
- 200 ml warm water (hand hot)
- Olive oil
- Dried grain polenta (corn meal)
For the kimchi pizza sauce
- 1 can of tinned plum tomatoes
- 1 clove garlic, finely chopped
- 50g quick prepared kimchi, chopped finely (as per previous recipe)
- 3 tbsp Mizkan Kimchi sauce
- 1 onion finely chopped
- 2 tbsp olive oil
- 2 tbsp tomato puree
For the toppings
- 2 sliced radishes
- A few slices of courgettes
- 50g quick prepared Kimchi (as per previous recipe)
- 100g fresh mozzarella
- In a jug, pop the yeast sachet into the hot water with the sugar and stir together. Put both the flours into a stand mixer bowl with the dough hook attachment, mix on slow speed and pour in the water, mixing until a dough is formed. If you need a touch more water add it if it’s dry, likewise if it comes together sooner don’t add all the liquid, flours can vary a bit.
- Allow the machine to knead the dough on slow for about 4 to 5 min, then add the salt, turn the speed up a notch and carry on kneading for another 5 min until you have springy dough. Alternatively make by hand.
- Lift the dough out and pop in a lightly oiled plastic bowl, cover with a damp tea towel and leave in a warm place for about 4 hours. You can make the pizza sauce while the dough is rising.
- When ready and risen, divide the dough into pieces, and roll into balls on the work surface using the palm of your hand. Flatten out with your fingers, stretching the dough out until you have a nice thin pizza base - it’s very stretchy so you can even pick it up and allow the dough to hang down which helps to make the large circle for your pizza base.
- Take a piece of baking parchment or foil lined parchment per pizza, and scatter over with the polenta and place each pizza base on the paper. Lightly oil with olive oil and cover loosely with cling film, pop in a warm place for 30 min or so to rise, while you get your toppings ready.
Kimchi pizza sauce
- On a low heat, cook the premade kimchi, onion and garlic in the olive oil on low, until softened, around 10 minutes. Remove and blitz in a food processor with a can of plum tomatoes to puree.
- Return to the pan, add the tomato puree and cook gently for around 30 minutes. Once cooked, remove from heat and stir in the Mizkan Kimchi sauce. Set aside until needed.
- When ready to cook the pizzas, put the oven on to the highest temp, around 240°C, so it’s roaring hot when the pizzas go in. Place a baking sheet or pizza stone for each pizza in the oven to heat up.
- Once ready to cook, liberally cover with the kimchi pizza sauce and drizzle with a little more oil. Load up your toppings and cook the pizzas by transferring them onto the stone or sheets, allow to slip off (the polenta makes this very easy) and bake for about 10-12 minutes until the pizza is bubbling, chewy, golden and crisp.