Seafood Supreme Pizza with Cold Fermented Dough
A restaurant-worthy seafood pizza with a perfectly chewy crust achieved through slow, cold fermentation. This home-style version uses your bread machine for the initial dough mixing, then冷藏gives the dough incredible depth of flavor and texture.
Story
The secret to this pizza's exceptional crust lies in the cold fermentation method. By letting the dough rest in the refrigerator overnight, the gluten develops slowly, creating that coveted chewy interior and blistered exterior. The seafood toppings—shrimp, mussels, and tender squid—pair beautifully with the mild tomato sauce and melted mozzarella.
Ingredients
bread flour
3 cups
warm water
1 cup
instant yeast
1 teaspoon
sea salt
1 teaspoon
olive oil
2 tablespoons
crushed tomatoes
1 cup
garlic cloves
2, minced
dried oregano
1 teaspoon
large shrimp
8 ounces, peeled and deveined
mussels
6 ounces, cleaned
squid
4 ounces, cleaned and sliced into rings
mozzarella cheese
2 cups, shredded
fresh parsley
for garnish
Instructions
1
Mix the dough
Add flour, yeast, and salt to your bread machine bowl. Pour in warm water and olive oil. Select the dough or knead setting and let the machine work for about 10 minutes until a smooth ball forms. If kneading by hand, combine ingredients and work for 10 minutes until elastic.
2
Cold ferment overnight
Transfer the dough to a clean bowl lightly coated with olive oil. Cover tightly with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours. The cold temperature slows fermentation, developing complex flavors and a chewy texture. The dough should roughly double in size.
3
Prepare the sauce
While the dough finishes its cold rest, make the sauce. Sauté minced garlic in a tablespoon of olive oil until fragrant, about 30 seconds. Add crushed tomatoes and oregano, then simmer on low heat for 10 minutes until slightly thickened. Season with salt and pepper to taste.
4
Shape and top the pizza
Remove dough from refrigerator and let it sit at room temperature for 30 minutes. Press it out on a floured surface into a 12-inch round, working from the center outward to preserve those lovely air bubbles. Transfer to a pizza stone or heavily greased baking sheet. Spread sauce evenly, leaving a small border for the crust. Layer mozzarella, then arrange shrimp, mussels, and squid rings on top.
5
Bake until golden
Preheat your oven to the highest setting (ideally 500°F/260°C or higher) with the pizza stone inside. Slide the pizza onto the hot stone and bake for 12-15 minutes until the crust is deeply golden and the cheese is bubbling with slight brown edges. The mussels should open and the shrimp should turn pink. Let rest 5 minutes before slicing.
