Tom Yum Pizza พิซซ่าต้มยำกุ้ง

Method21 steps

1. 1

   Step 1: In a large mixing bowl, whisk together flour (240 g), salt (1 tsp), and sugar (1 tsp) until combined, then whisk in yeast. Make a well in the centre and add water (⅔ cup) and olive oil (1 tbsp).

   Uses 240 g bread flour · 1 tsp salt · 1 tsp sugar, granulated · ¾ tsp instant yeast · ⅔ cup water, room temp · 1 tbsp olive oil

2. 2

   Step 2: 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.

   Uses flour, salt, sugar, yeast, water and one tablespoon olive oil mixed together

3. 3

   Step 3: Divide the kneaded dough into two equal portions. Coat two roomy containers with the 2 tsp vegetable oil, place a dough portion in each and turn it to coat. Cover and refrigerate to rise for at least 1 day and up to 3 days. For the faster alternative, let the dough rise at room temperature 1½–2 hours and use it immediately.

   Optional refrigerated dough proof · 1440 minUses 2 tsp vegetable oil · dough kneaded until moisture evenly distributed, divided into two portions

4. 4

   Step 4: For refrigerated dough, bring it out 2 hours before shaping and baking so it reaches room temperature. Skip this warming wait for the room-temperature proofing alternative.

   Warm refrigerated dough once · 120 minUses two covered oiled dough portions refrigerated one to three days, unless using room-temperature alternative

5. 5

   Step 5: In a medium pot, add olive oil (4 Tbsp) and garlic (4 cloves) and cook over low heat for about 3 minutes so garlic is gently bubbling, and smallest bits start to turn golden.

   Gently cook garlic · 3 minUses 4 Tbsp olive oil · 4 cloves garlic, roughly chopped

6. 6

   Step 6: Meanwhile, blitz tomatoes (1 can) in a blender for a few seconds just until there are no more big pieces—you don't want a smooth puree here.

   Uses 1 can whole peeled tomatoes

7. 7

   Step 7: Add blended tomatoes, Thai chili paste (3 Tbsp), and 2 Tbsp of fish sauce into garlic pot; stir to mix. Simmer gently for about 1 hour, stirring occasionally, until tomato sauce is thick and luscious.

   Simmer tomato sauce · 60 minUses 3 Tbsp Thai chili paste (nam prik pao), store bought or homemade · initial two tablespoons fish sauce · four tablespoons sauce olive oil heated gently with garlic for three minutes · whole unsalted tomatoes blitzed just until large pieces disappear

8. 8

   Step 8: Meanwhile, in a mortar and pestle, pound lemongrass (1 stalk) until fine. Then add galangal (8 slices), kaffir lime leaves, and Thai chilies (1–3) and pound until there are no more big pieces of galangal left (lime leaves won't break down completely, that's okay). Alternatively, process herbs in a coffee/spice grinder until fine.

   Uses 8 slices galangal · 1 stalk lemongrass · 5 leaves makrut lime leaves · 1–3 Thai chilies

9. 9

   Step 9: Once sauce is done simmering, add herb mixture and simmer for another 3-5 minutes (it should look a bit too thick right now). Turn off heat and stir in 3 Tbsp of lime juice, which should thin it out to the right consistency.

   Infuse sauce with herbs · 5 minUses initial three tablespoons lime juice · tomato and nam prik pao base simmered about one hour with initial fish sauce · galangal, bottom-half lemongrass, makrut leaves and Thai chillies finely pounded

10. 10

    Step 10: Taste and adjust seasoning with remaining fish sauce and lime juice as needed. The sauce should have a bold tom yum flavour that leads with tartness, balanced by sweetness from chili paste.

    Uses remaining up to one tablespoon fish sauce, only to taste · remaining up to one tablespoon lime juice, only to taste · reduced sauce infused three to five minutes with herbs, then three tablespoons lime juice off heat

11. 11

    Step 11: Have the dough ready for assembly. Refrigerated dough should already have completed the single two-hour warming rest from step 4; do not repeat that wait.

    Uses chilled dough warmed once for two hours before shaping, or room-temperature-proofed dough

12. 12

    Step 12: Get your toppings ready; toss mushrooms in a bit of oil to prevent them from drying out in the oven.

    Uses 100 g oyster mushrooms · a little oil for coating mushroom topping

13. 13

    Step 13: Preheat the broiler to high while shaping. Position the pizza at least about 3 inches from the element, using a lower rack if your highest rack is closer. Use a sturdy broiler-safe metal baking sheet, without non-stick coating, parchment or silicone liners. Watch closely throughout broiling, especially the first time, and allow clearance in case the sheet warps.

14. 14

    Step 14: Dust the bare broiler-safe metal baking sheet generously with the extra flour. Do not line it.

    Uses some extra flour to dust the bare broiler-safe tray

15. 15

    Step 15: Place one piece of dough on baking sheet and press it down into a flat disk with your fingers.

    Uses one of two dough portions after the single warming rest, or room-temperature proof

16. 16

    Step 16: Generously flour the top of dough, then flip it upside down. Then stretch or roll pizza out to 10 inches. You can stretch it upto 12 inches if you like really thin crust, but make sure it will still fit in the skillet if you're using my method of cooking. As you stretch dough, keep moving it to check that it slides freely; if not, add extra flour to the bottom to ensure that it will not stick.

    Uses additional dusting flour as needed while shaping · one dough portion pressed into a disc

17. 17

    Step 17: For each pizza, spread about ¼ cup finished tom yum sauce on the shaped base. Divide the shallot, shrimp (100 g), sliced mozzarella (120 g) and oiled mushrooms between the two pizzas. The sauce recipe makes about 2 cups, enough for 6–8 pizzas; reserve the unused sauce separately.

    Uses 1 shallot or red onion · 120 g fresh mozzarella · 100 g small shrimp · ten-inch pizza base, or thinner up to twelve inches if skillet accommodates it · quartercup per pizza, halfcup total for two pizzas; reserve rest of about two-cup batch · one hundred grams mushrooms lightly tossed with oil, divided between the two pizzas

18. 18

    Step 18: Broil 2–2½ minutes or until the upper crust is well browned. Watch closely from the first minute, rotate the pan if browning is uneven, and keep the pizza and any warped sheet clear of the element.

    Broil pizza top · 3 minUses shaped dough with sauce and its share of shallot, shrimp, mozzarella and mushrooms

19. 19

    Step 19: While pizza is broiling, preheat a dry 12-inch skillet on the stove over high heat.

20. 20

    Step 20: Once the pizza edges are puffed and browned, remove it from the broiler and slide it carefully into the preheated dry skillet with a spatula. Cook the bottom another 2 minutes or until well browned. Check that any raw shrimp are fully cooked and opaque before serving.

    Cook pizza bottom · 2 minUses pizza with browned upper crust and puffed edges

21. 21

    Step 21: Slide the finished pizza onto a plate, add optional chopped cilantro (1/3 cup) and serve immediately. Repeat shaping, topping, broiling and skillet cooking for the second dough portion.

    Uses 1/3 cup chopped cilantro, optional · pizza browned underneath in the hot dry skillet with shrimp cooked through