Dessert pizza
Sweet dough · 500 g flour
Sweet pizza dough with custard, fresh berries and chocolate. This batch uses 500 g flour.
Ingredients
Dough
- 500 g Caputo Pizzeria
- 300 g water
- 25 g melted butter
- 90 g sugar
- 10 g salt
- 2.5 g fresh yeast
- Proof at room temperature for 3 hours, then refrigerate for 24–48 hours.
Topping
- Custard
- Strawberries and blueberries
- Honey
- Grated chocolate
- Icing sugar
Baking
- 3–5 minutes in a pizza oven at 300–350 °C
- Or 5–7 minutes in a conventional oven at 250–300 °C
Method
Method
Use cold water and flour refrigerated overnight. Add the water, yeast, flour, salt and sugar to the bowl.
Mix for around 5 minutes at medium-low speed, then increase the speed slightly and gradually add the melted butter. After 15–20 minutes, the dough should reach 22–24 °C.
Tighten the dough and rest under a damp cloth on the counter for around 30 minutes. Divide into 250 g portions and shape into balls.
Cover in a proofing box and proof for 3 hours at room temperature. Refrigerate overnight and use after 18–48 hours.
Use the dough cold, straight from the fridge. Do not bake above 350 °C: its high sugar content can burn and become bitter.
Custard sauce
- 250 g custard
- 125 g condensed milk
- 50 g cream
Whisk together and refrigerate for 1–2 hours or overnight. Spread the cold sauce onto the pizza before baking. After baking, add berries, honey, icing sugar and grated chocolate.