Note: While baking, the dough may start to bubble in places with no chips, and the chips may slightly darken and burn. Most imperfections will be forgiven post-bake, as you slather chocolate chips over the dough base.
Ingredients
2 x 270-gram Cocoa Dough balls (for 8- to 10-inch pizzas)
2 cups (360 grams) chocolate pudding
1 ½ cups (150 grams) dried cake crumbs
2 cups (250 grams) moist cake crumbs (optional)
⅔ cup (220 grams) dark chocolate chips
Prepare the dough, pudding, and cake crumbs in advance; remove your cocoa dough from the fridge at least two hours before baking. Preheat your oven to between 800 and 900°F (425 to 490°C).
Stretch your dough ball out to the desired size. Turn the ball out onto a lightly floured surface. Carefully open it as you normally would until you reach the desired size. The chocolate may make the dough slightly more resistant. If that’s the case, let it rest for a few minutes before stretching again.
If you find the edges begin to get ragged, cup the cornicione with your non-dominant hand and use your fingers to press the dough up against the inside of your palm, repeating all the way around.
When ready to bake, place the base on a lightly floured peel, evenly coat with half the chocolate chips and launch into the oven. Bake for 30 seconds on high heat, turning halfway through. Turn off the flame completely and let the pizza cook in the residual heat for 40 seconds to a minute, turning to ensure the crust cooks evenly all the way around.
Remove the pizza to a peel or rack to cool. Use an offset spatula to spread the melted chocolate chips out to the edge of the base, leaving a centimeter or so of bare crust.
Once the pizza has cooled, use the offset spatula to evenly coat the base with a half-centimeter layer of pudding (about 180 grams per pizza).
Use a tablespoon to evenly scatter a coating of dried cake crumbs (100 to 150 grams per pizza) on top of the pudding layer. Avoid pressing down.
Finally, top the pizza with a layer of moist cake crumbs (about 125 grams per pizza).
Cut into 6 slices and serve.
DRIED CAKE CRUMBS
Make a chocolate cake - when done baking, cool in the pan on a rack for 10 minutes. Turn the cake out onto the rack and let it cool completely. Turn the oven down to 150°F (65°C).
Once the cake has cooled, divide it into thirds. In a large bowl, gently crumble two-thirds of the cake and reserve, covered, until ready to use. The crumbs will be moist and quite large.
Crumble the remaining cake into moist crumbs and place them on a lined baking sheet in an oven preheated to 150°F (65°C) for 2 hours (or until sandy to the touch). Pulse in a food processor or blender and keep in a sealed container until ready to use. They will have a lighter, drier texture.
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