Скачать или смотреть The Ultimate Cheese Burst Pizza You Can Make At Home

In this video, I’m making the ULTIMATE Cheese Burst Pizza right in my kitchen – crispy base, gooey cheesy center, spicy sauce, and all the love. No fancy tools needed, just good ingredients and the right technique.

Watch till the end for all the tips to get that perfect cheese pull!
👇 Full recipe below 👇

DOUGH:
Ingredients -
375g Refined flour
20g Instant yeast
A pinch of sugar
1½ tbsp Water
200ml Water (added gradually)
1½ tsp Salt
1½ tbsp Olive oil

Method -
In a small bowl, mix instant yeast, sugar, and 1½ tbsp water.
Let it bloom for a few minutes.
In a large mixing bowl, add refined flour and the bloomed yeast mixture.
Gradually add 200ml water while mixing to form a shaggy dough.
Knead the dough well for about 10 minutes.
Add salt and olive oil, then continue kneading until the dough develops a smooth texture and passes the windowpane test.
Divide the dough into four equal portions and roll each into a tight ball.
Place the dough balls on a greased board, cover with a damp cloth, and let them proof until doubled in size.

PIZZA SAUCE:
Ingredients -
1 tbsp Olive oil
10g Garlic, chopped
1 tsp Chili flakes
8 Tomatoes, blanched, peeled & crushed
Salt to taste
A pinch of sugar
A handful of basil leaves

Method -
Heat olive oil in a pan. Add chopped garlic and chili flakes, and sauté until fragrant.
Add crushed tomatoes and cook until the mixture thickens.
Season with salt and a pinch of sugar.
Stir in fresh basil leaves and mix well. Remove from heat and set aside.

CHEESE SAUCE:
Ingredients -
100g processed cheese, grated
60ml Whole milk
1 tbsp Butter

Method -
In a non-stick pan, add cheese, milk, and butter.
Stir continuously over low heat until the cheese melts and combines with the milk and butter into a smooth, homogeneous mixture.
If needed, use a hand blender to smooth out any lumps.
Spread the mixture onto a plate and let it cool to room temperature before use.

ASSEMBLY:
Premade pizza dough
Premade tomato sauce
Premade cheese sauce
Mozzarella cheese, as required
Basil, as required
Olive oil, as required
Veggies of your choice, mushrooms / onions / bell peppers / zucchini / baby corn / broccoli
Pizza seasoning, as required

Method -
Preheat your oven to its highest temperature, about 230-250°C.
In a cast iron skillet, add 2 tablespoons of olive oil and spread it evenly to form a thin layer.
Take the proofed pizza dough, place it in the center of the skillet, and carefully stretch it out towards the edges. If the dough resists stretching, cover it and let it rest for 10-15 minutes to relax before spreading it completely.
While the dough is resting, take another portion of dough (about 80g), roll it out thin, and half-cook it on a tawa over medium heat. Once cooked, cut it into a circle that fits within the base dough in the skillet.
Once the main dough has proofed slightly and is spread to the skillet’s edges, spread a generous layer of the prepared cheese spread evenly over it.
Place the half-cooked pizza roti on top of the cheese spread and gently press it down to seal the layers.
Spread a generous layer of pizza sauce over the top, followed by mozzarella cheese and veggies of your choice.
Place the skillet over the stovetop and pan-fry the pizza on low-medium heat until the bottom turns golden brown and crispy. This should take a few minutes.
Carefully remove the pizza from the skillet and transfer it onto a parchment paper or aluminum foil-lined baking tray.
Place the pizza in the preheated oven and bake until the top is charred and the cheese has melted, about 15-18 minutes, or until the crust is golden brown and crispy.
Once baked, remove the pizza from the oven and baste it with garlic butter or olive oil.
Top with fresh basil, slice, and serve hot immediately.

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