Nori pizza

with pickled mackerel

Pizza Culinaire Original Nori


For 10 servings

Pizza dough

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

Horseradish emulsion

250 ml Debic Culinaire Original

250 ml mayonnaise

50 g horseradish puree

10 g salt

1 lemon

Pickled mackerel

1 kg mackerel

200 g salt

225 ml sushi vinegar

75 g soy sauce

Simmered kombu

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


Pizza dough

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.

Horseradish emulsion

Squeeze the lemon juice and mix with all the other ingredients and reserve in a squeezing bottle.

Pickled mackerel

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.

Simmered kombu

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.

Finishing touch

Finish with some more horseradish emulsion and serve.