Black Gold Durian Stuffed Pizza

Experience the ultimate fusion with this Black Gold Durian Pizza. Featuring a striking charcoal crust, sweet mashed durian, and an epic mozzarella cheese pull.

Ingredients

• 300 g high-gluten flour (bread flour)
• 100 g low-gluten flour (cake flour)
• 15 g bamboo charcoal powder
• 20 g sugar
• 2 g salt
• 30 g butter, softened
• 245 g water
• 15 g fresh yeast (or 5g dry yeast)
• to taste fresh durian flesh
• to taste shredded mozzarella cheese

Instructions

1. 1Add Water to Dry Ingredients

   

   Pour the water into the mixing bowl containing the flours, bamboo charcoal powder, sugar, salt, and yeast. Adjust the water amount slightly based on how much your specific flour absorbs.

   Tip: Start with less water and add more gradually as needed to reach the correct dough consistency.
2. 2Knead the Dough

   

   Mix the ingredients on low speed for about 2 minutes to combine, then switch to high speed for 5 minutes. Continue kneading until the dough is fully combined and smooth. Pizza dough doesnt require a perfect windowpane test, just a smooth, cohesive texture.

   Tip: If using a stand mixer, keep an eye on the motor temperature to prevent overheating during the high-speed kneading phase.
3. 3Shape into a Ball

   

   Once the dough is smooth, remove it from the mixing bowl. Use your hands to pull the edges under and shape the dough into a tight, smooth round ball, ready for fermentation.

   Tip: If the dough is slightly sticky, you can lightly dust your hands with a small amount of flour or apply a thin layer of oil.
4. 4Prepare for Fermentation

   

   Place the shaped dough ball into a container. Cover it with plastic wrap or a secure lid to prevent the surface from drying out and forming a crust. Let it ferment in a warm environment, ideally around 26 degrees Celsius, until it doubles in size.

   Tip: Lightly oiling the inside of the container beforehand can help prevent the dough from sticking as it expands.
5. 5Mash the Durian Filling

   

   While the dough is fermenting, prepare your filling. Place the fresh, soft durian flesh into a bowl and use a fork to thoroughly mash it until it reaches a smooth and spreadable consistency.

   Tip: Use fully ripe durian for the best natural sweetness and flavor in your pizza filling.
6. 6Test the Fermentation

   

   After the dough has visibly doubled in size, test it by poking a hole in the center with your finger. If the hole remains and doesnt spring back immediately, the fermentation is complete and the dough is ready to use.

   Tip: Dust your finger with a little bit of flour before poking the dough to prevent it from sticking to your skin.
7. 7Divide the Dough

   

   Once the dough has fermented and you have patted it down to release the air, use a bench scraper to divide it into your desired portions. Make sure to cut cleanly through to keep the doughs structure intact.

   Tip: Weigh each piece of dough using a kitchen scale if you want perfectly uniform pizzas.
8. 8Shape into Balls

   

   Take each divided portion of dough and gently tuck the edges underneath to shape it into a smooth, tight round ball. Cover the shaped dough balls and let them rest for about 10 minutes to allow the gluten to relax.

   Tip: Resting the dough is crucial; it makes the dough much easier to roll out without springing back.
9. 9Roll Out the Dough

   

   After the dough has rested, use a wooden rolling pin to flatten each ball into a thin, even circle. Make sure the thickness is consistent across the circle so the pizza bakes evenly in the oven.

   Tip: If the dough resists rolling and shrinks back, let it rest for another 5 minutes before trying again.
10. 10Add the First Cheese Layer

    

    Sprinkle a generous layer of shredded cheese evenly over the rolled-out black pizza base. This bottom layer of cheese will melt and help bind the crust to the filling, while ensuring a satisfying cheese pull.

    Tip: Leave a small border around the edges bare so you have room to seal the pizza later.
11. 11Add the Mashed Durian

    

    Spoon a thick layer of mashed durian directly over the shredded cheese and spread it out evenly. Afterward, add another generous layer of shredded cheese on top of the durian.

    Tip: Use a high-quality, flavorful durian variety for the best taste and creamy texture.
12. 12Cover with Top Crust

    

    Carefully place a second thin circle of black dough over the cheese and durian fillings. Pinch the edges of the top and bottom dough layers together tightly to seal the pizza, ensuring none of the filling leaks out during baking.

    Tip: Gently press down on the top dough layer before sealing to push out any large air pockets.
13. 13Seal the Stuffed Pizza

    

    After placing the second piece of dough over the durian and cheese filling, carefully pinch and fold the edges together. Create a tight, twisted seal all the way around the perimeter to ensure the contents remain safely enclosed while baking.

    Tip: Make sure the edges are pressed firmly together; any weak spots may burst open and leak melted cheese in the oven.
14. 14Vent the Pizza Dough

    

    Using a sharp knife or scalpel, carefully poke a small hole directly in the center of the top dough layer. This creates a necessary vent for steam to escape, preventing the pizza from inflating like a balloon as it bakes.

    Tip: Keep the incision small. A tiny slice is enough to release the steam without exposing the filling.
15. 15Add Cheese for the Calzone

    

    For a calzone-style shape, roll the dough out into an oval rather than a circle. Take your shredded cheese and sprinkle a generous layer exclusively onto one half of the dough, preparing the base for the durian filling.

    Tip: Leave a clean border around the edge of the dough so you have enough clear surface area to securely seal the dough later.
16. 16Shape and Seal the Calzone

    

    Carefully fold the empty half of the oval dough over the cheese and durian fillings. Press the top and bottom edges of the dough together, pinching firmly to create a tightly sealed half-moon calzone shape.

    Tip: If the dough feels too dry and wont stick, lightly dampen the inside edges with a little bit of water before pressing them together.

Storage & Reheating

Burn It Off

Frequently Asked Questions