with pickled mackerel
For 10 servings
1153 g pizza flour 00
807 ml water
34.6 g salt
25 g fresh yeast
50 g sourdough starter
10 g nori powder
10 g plankton powder
5 ml sesame oil
250 ml Debic Culinaire Original
250 ml mayonnaise
50 g horseradish puree
10 g salt
1 kg mackerel
200 g salt
225 ml sushi vinegar
75 g soy sauce
200 g kombu (leftover from making dashi)
200 ml water
50 g sake
50 g sushi vinegar
100 g soy sauce
1 g chili flakes
Weigh out all ingredients. Make sure water is around 10-18˚C.
Dilute the yeast in small amount of water and mix in the sourdough starter.
Mix flour, nori, plankton powder and water and leave to hydrate for up to 30 minutes. Start kneading the dough for 5 minutes. Add the yeast mix and knead for another 5 minutes.
Add salt and knead into an elastic dough another approximately 10 minutes.
Cover the dough with clingfilm and give a bulk rise for two hours.
Shape the dough into 200g size balls and cover with clingfilm. Now cold ferment the dough for 8 to 72 hours. The longer you let your dough ferment the tastier and easier it will be to digest.
Squeeze the lemon juice and mix with all the other ingredients and reserve in a squeezing bottle.
Clean the mackerel, fillet the fish and get rid of all the fishbones.
Cover in salt for one hour to get rid of excess moisture. Rinse under cold running water and pat dry.
Marinate for 30 minutes in the mixture of vinegar and soy sauce. Pat dry and get rid of the silver skin. Slice into thin strips.
Simmer the kombu in the water until tender. Slice into thin strips.
Add the other ingredients and simmer until almost all moisture has evaporated.
Get the dough out of the fridge and get to room temperature in 2 to 4 hours before you shape the pizza’s.
Spread some of the horseradish on the bottom of the pizza.
Bake in a very hot oven 350-450 ˚C for 1-4 minutes.
Directly out of the oven add the mackerel and simmered kombu.
Finish with some more horseradish emulsion and serve.