Cheese & Onion Pizza from Delicious in Dungeon
Fluffy cheese and onion pizza made by Senshi in Episode 12 to celebrate a joyous event.
Narrated Tutorial – skip to 3:13
No Yapping Tutorial – skip to 2:06
Red Dragon Meal: Cheese & Onion Pizza
From Delicious in Dungeon. Crunchy crust with pillowy bread and gooey cheese. A match made in heaven.
Equipment
- Large Mixing Bowl
- Weighing Scale
- Tall Tray or Bowls
- Scraper optional
Ingredients
- 300g Bread Flour or 150g 00 pizza flour and 150g all purpose flour
- 10g Sea Salt
- 2g Active Dry Yeast or Instant Yeast
- 200g Lukewarm Water
- 4g Olive Oil
- 1 cup Extra flour for dusting
- 4-6 Slices Mozzarella Cheese
- 1 tbsp Garlic, minced
- 1/4 Onion, thinly sliced
Instructions
Making the Pizza Dough
- In a large mixing bowl, use your finger to stir together the lukewarm tap water, yeast and olive oil.
- Add in your flours and salt. Mix with your hand until the ingredients combine and you get a shaggy dough,
- Cover the bowl with a kitchen towel and let it rest for 15mins.
- On a floured surface, pour the dough out and knead the rested dough until you get a nice smooth texture. (Kneading means folding one end to another, push down with you palm towards the center, rotate and repeat several times until dough is smooth.)
- Cut into 4 equal pieces (you can do 2 pieces to get larger pizzas) and reshape them into balls by pinching one end and pulling it towards the center, rotate and repeat until a "butt hole" forms in the middle and the sides are smooth.
If Baking Same Day
- Place on heavily floured surface, cover with dampened cloth and let rise for 3-4 hours are room temperature.
If Refrigerating Overnight (Recommended)
- Using either bowls or a tall tray, flour the bottom so that the dough balls won't stick. Transfer the baby dough balls gently into the containers and seal the top with cling wrap.
- Refrigerate overnight for up to 3 days. The longer you wait, the more fermented if you like sour dough flavors.
- When ready to bake, thaw the dough balls for at least 30mins.
If Freezing
- If you're not going to use the dough for awhile, you can store it in mini ziplock bags with olive oil in it to coat the dough. Thaw before use.
Prepping the Pizza
- Preheat the oven to 550F/290C or as hot as your oven can go. The hotter, the more air and water vapor in the dough expands, leading to more crunch in the crust.
- Put your baking tray and pizza stone into right away to warm for at least 30mins. This allows for even heating of the pizza later on.
- Shape the dough on parchement paper and use your fingers to stretch it out. I did about 6in for each mini pizza. Thinner pizza –> crispy, thicker pizza –> more bread like
- When you're happy with the size, use your 2 index fingers or pinkies to gently form a rim around the edge of the pizza to make the crust.
- Top with toppings of your choice or the suggested toppings. Don't overcrowd or the pizza could bake weirdly. If you want a crispier pizza, bake the dough first for 5mins before adding the toppings.
Baking the Pizza
- Slide the pizza along with the parchment paper it was on, onto the baking tray/pizza stone. Make sure you're baking on the middle rack. Bake for 9-15mins, checking the bake consistently until it's to your liking.
To serve
- Make sure ingredients are fully cooked before eating.
- Eat it immediately once you take it out of the oven for the best outcome.
