Ingredients
- gbread flour (see note)
- tsp salt
- tsp sugar, granulated
- 3/4 tsp instant yeast
- 2/3 cup water, room temp
- Tbsp olive oil (*in the video it says 2 tablespoon which is incorrect, sorry!)
- tsp vegetable oil
- slice sgal angal
- stalk lemongrass, bottom half only, thinly slice d
- Kaffir lime leaves, finely julienned then roughly chopped to shorten
- -3 Thai chilies, or to taste
- Tbsp olive oil
- clove sgarlic, roughly chopped
- oz (796 mL) can whole peeled tomatoes, unsalted
- Tbsp Thai chili paste (nam prik pao), store bought orhomemade
- -3 tablespoon fish sauce
- -4 tablespoon Lime juice
- head shallot or red onion, thinly slice d, optional
- oz(120 g) fresh mozzarella, slice d
- oz(100 g) oyster mushrooms, bite-sized piece s, tossed lightly in oil
- oz(100 g) small shrimp, or is using large r shrimp half them horizontally (see note)
- 1/3 cup chopped cilantro, optional
Instructions
- In a large mixing bowl, whisk together flour, salt, and sugar until combined, then whisk in yeast. Make a well in the centre and add water and olive oil.
- Use your hands to gradually incorporate flour into water and knead until moisture is evenly distributed throughout the dough; the dough will look a little rough and not smooth, but that is okay.
- Cut dough into 2 equal portions. Place each one in a well oiled bowl or container large enough to contain double the volume of the dough. Flip dough and move it around so it is coated in oil. Cover and let dough rise in the fridge for at least 1 day and up to 3 days. If in a rush, you can let it rise at room temp for 1 ½ 2 hours and bake it right away, but the flavour will not be as good this way.
- Bring out dough 2 hours from fridge before shaping and baking.
Tips
Shrimp cook very quickly so you can use them raw, but it's also okay to start with cooked shrimp. If using other kinds of protein, such as chicken, pre-cook it first so you don't have to worry about whether they're cooked on the pizza.