Japanese Milk Bread Pizza | Club House for Chefs
Take everything you know about pizza and forget about it in this uniquely delicious masterpiece mashup of Japanese milk dough and pizza. Each addictive bite is a loaded with sweet, sour, and umami...
Ingredients
- Tangzhong | Serves 8
- 1/3 cup (75 milliliters) Bread Flour
- 1/2 cup (125 milliliters) Whole Milk
- 1/2 cup (125 milliliters) Water
- Milk Bread Crust | Serves 8
- 3 cups (750 milliliters) Bread Flour
- 2 tbsps (30 milliliters) Nonfat Dry Milk
- 3 tbsps (45 milliliters) Granulated Sugar
- 2 1/4 tsps (11 milliliters) Instant Yeast
- 1 tsp (5 milliliters) Club House ® Sea Salt, French Mediterranean
- 2/3 cup (150 milliliters) Whole Milk
- 1 Egg
- 4 tbsps (56 grams) Butter, unsalted, melted
- Pizza | Serves 8
- 1 tbsp (15 milliliters) Vegetable Oil
- 1 tbsp (15 milliliters) Maple Syrup
- 8 oz (226 grams) Hot Soppressatta, finely chopped
- 1/2 cup (125 milliliters) Scallions, whites only, cut into 1/2-inch (1-cm) pieces
- 8 oz (226 grams) Shiitake Mushrooms, stems removed and thinly sliced
- 1 tsp (5 milliliters) Club House ® Garlic Powder
- 1/4 tsp (1 milliliter) Club House ® Pepper, Black Ground
- 3/4 cup (175 milliliters) Japanese Sake
- 1 1/2 cups (375 milliliters) Mozzarella Cheese, shredded
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