Concluding Asian Style Pizza
Our final style of pizza is Asian pizza. While not really an established “style”, the category of this style is based off pizza we’ve had in Japan, and other a variety of other Asian foods. This style of pizza’s uniqueness comes from its non-pizza like array of toppings.
The Dough
As Asian style pizza isn’t an established style, we got to chose what style of dough we wanted. Much like California style pizza, we decided in the end that the thicket New York style dough would compliment and be required for the many toppings we would be using.
You can find our piece on New York style here.
Toppings
The first pizza we tried was Korean BBQ beef pizza. While the concept was good, in reality the flavors were all too strong and left us a bit overwhelmed.
The next pizza we tried was the mentaiko pizza, with mochi, mentaiko, corn, mayo and nori. This was one of our favorites of all the flavors, and we learned that mochi can be used as a dairy-free substitute for the texture of mozzarella.
Both the keemwa curry and chicken masala curry pizzas were similar in style and tasted amazing. It reminded me of eating curry with naan, only with the naan already included.
The final pizza, and our original goal for this project was the teriyaki chicken pizza, a recipe reverse engineered from a Japanese fast food pizza chain. Similar to the mentaiko pizza, it has corn, mayo, teriyaki sauce, teriyaki chicken, and nori to top it all off. Comparing it to back when we still used bread machined, rolled out crusts gave a real sense of how far we had come in learning how to make pizza.
