Squid ink pizza dough served with rich tomato and mussel broth

Squid ink pizza dough served with rich tomato and mussel broth, mozzarella and parmesan, prawns, mussels, fried chilli, herb butter (parsley, white wine, and garlic), and pecorino cheese.

Taste 8.5/10

My plating visuals 8/10

Before you begin!

1. Great pizza for a date plus movie night.

2. Everything can be prepped in advance.

3. A side salad is recommended.

4. Stay cute.

For who is this?

If you love seafood and pizza, this is the one. The squid ink dough gives it a nice earthy touch and balances the remaining ingredients, which are pretty rich. The herb butter adds an amazing touch and mouthfeel; that added white wine also comes through. In summary, this pizza is exciting and excellent, with a refreshing glass of white.

How many portions?

Makes 2 medium-sized pizzas.

Tips for pizza cooking!

Use parchment paper to easily transfer your pizza dough back and forth (whether to the oven or another station). Buy a pizza stone, which helps create a better crust.

Squid ink pizza dough:

- 333g 00 flour

- 207g water

- 13g of cuttlefish ink 

- 20g olive oil

- 8g dry yeast

- 17g sugar 

- 8g sea salt 

1. Mix cuttlefish ink along with water and yeast.

2. Add all remaining ingredients and the cuttlefish ink mixture into a large bowl.

3. Kneed until a very smooth dough forms. Cover and proof until double in size.

4. Deflate and divide into two equal portions and shape into two dough balls. Cover lightly and allow to proof again before shaping and cooking.