Cake flour 300g
Yeast powder 3g
Cherry tomatoes (1 piece)
Green bell pepper (1 piece) Dried shiitake mushrooms (5 pieces) Fresh shrimp (10 pieces) Mozzarella cheese (60g) 1. Blanch the tomato in boiling water, peel off the skin, then use a blender to puree it into tomato juice. 2. Cut the green bell pepper into half-rings, halve the cherry tomatoes, slice the dried shiitake mushrooms into ear-shaped pieces, and remove the heads and veins from the fresh shrimp. 3. Combine cake flour, yeast powder, eggs, butter, water, and salt into a dough; let it ferment at room temperature for 30 minutes. 4. Dice the onion into fine pieces and sauté in oil over heat until fragrant.5. Then add tomato juice and stir-fry until fragrant. Add a pinch of salt, and the pizza sauce is ready. 6. Roll the rested dough into a round thin crust, place it into a pizza pan, shape it properly, and poke some holes with a fork. 7. Spread a layer of tomato sauce evenly over the pizza crust with a spoon. 8. Then arrange green peppers, cherry tomatoes, mushrooms, and fresh shrimp into an attractive pattern. 9. Finally, sprinkle a generous amount of Mozzarella cheese on top. Preheat the oven to 180°C and bake for 30 minutes.
About That Short Rest
Thirty minutes at room temperature is not a full rise, and that is the point. Cake flour has less gluten than bread flour, and with two eggs and a generous block of butter in the mix, this dough behaves more like a rich pastry dough than a chewy pizzeria base. The half hour lets the gluten relax so the crust rolls out without snapping back, and gives the yeast a small head start. Expect a tender, slightly cakey crust rather than one that bubbles and chars.
Where Things Go Wrong
- Wet mushrooms. Whether your dried shiitake need a soak or come pre-softened, squeeze the slices firmly before arranging them, or the center of the pizza steams under its cheese blanket.
- Shrimp added straight from rinsing. Ten shrimp carry a surprising amount of surface water, so pat them dry after deveining.
- Overloading. A soft crust sags under weight, so keep the peppers, tomatoes, mushrooms and shrimp in a loose single pattern with visible gaps.
- Baking the dough cold. Straight from a cool kitchen the crust bakes unevenly, so let the shaped base sit for 10 minutes before it goes into the 180°C (355°F) oven.
What to Serve With It
The rich crust makes this a filling dish on its own, so keep the sides light: a simple clear soup, or dressed greens to cut through the cheese. A few torn basil leaves laid on after baking sit nicely against the fresh tomato sauce and the sweet shrimp.
Easy Swaps
Ham or diced chicken stands in for the shrimp with no change to the baking time, sweet corn scattered over the cheese adds pops of sweetness, and a pinch of dried oregano stirred into the tomato sauce gives it more depth than salt alone.
