Metric:
1kg Flour
600ml Warm Water
( Not Cold Not Boiling, Just Warm )
30gr Salt
15gr Yeast
Topping:
600gr Nutella
600gr White and Milk Chocolate Chips
NUTELLA RECIPE: Nutella Pizza with Chocolate Chips is probably the sexiest pizza ever made.
Ok, technically this is not a pizza... rather pure shitty junk food... but it's tasty, rounded with a pizza base. So, let's call it Pizza.
I confess. Again. I may have committed the ultimate sin. Because not happy of Nutella alone, I have even top this crap with Chocolate Chips! My dentist is gonna renovate the kitchen soon, i know it!
When i made it i offered it to a couple of friends, over to just chill in the garden. They all went down on their knees begging for more, desperately scraping each and every crumb like they’d been starving for weeks. Actually one of them is... he lost a job in 2012 and he's super lazy to get a new one.
Am I killing you softly with the picture above?
Good because this IS going to be your new favorite dessert.
And if you’re not convinced, i’ll give you 3 reasons why you must make this:
01 - A chocolate chip Nutella Pizza is baked like a normal pizza, crispy crust on the outside and salty.
02 - It’s ridiculously simple, straightforward, super quick, there’s chocolate chunks + Nutella.
03 - It’s a thick, crunchy, soft-baked centers with a super crunchy crust. It’s the size of a cake.
Okay, are you convinced yet?
Do you NEED me to keep going? Because I can. Let me just add... I tested this recipe on a lot of people. And every single person that had it, said it was to DIE for. Really.
Skill Level:  |
Time: 2 Hours |
Price:  |
Makes: 4 Pizze |
Ingredients:
| Conversions |
Directions:
01 - Put the Hot Water in a pan.
02 - Add Yeast and stir gently and let sit for 5 to 10 minutes, or until the yeast activates by turning into a foam on top of the water.
03 - Now, add the Salt.
04 - Gradually add in the Flour as you stir the mixture simultaneously. You know you have added enough Flour when the mixture becomes too thick to stir.
05 - Knead the dough.
06 - Take the Dough out of the bowl and put it on a clean and well-floured surface ( a marble counter or clean table is best ).
07 - Gather the Dough into a pile and begin pressing it together. Press the heels of your hands firmly into the Dough, pushing forward slightly.
08 - Fold the far edge of the Dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.
09 - Let the Dough rise up for 1 hour at room temperature or 5 hours in the refrigerator.
10 - Place on a floured counter and flour the top of the Dough.
11 - Cut the Dough into two round Balls.
12 - Flatten one Ball with your hand until about 2cm - 4cm / 0.7in - 1.5in thick.
13 - Pick up the disk of Dough, and pinch the dough about 1.5cm / 0.5in from the edge. Try and stretch as you pinch, repeat this all around the edge. When the disk of Dough has been stretched enough to start to be floppy, proceed to tossing.
14 - Make a fist and drape the Dough over your fist. Make a fist of the other hand and slip it under the Dough next to your other fist. Carefully move your fists apart stretching the Dough more. Shift your fists ( left towards your face, right away ) so the Dough rotates while stretching.
15 - When the Dough has reached about 20cm / 8in in diameter, you can quickly move your left fist in an arc that goes backwards towards your face. Do this while twisting your right fist forward away from your face. If you give a a little push upwards with your right fist the Dough will spin like a Frisbee. Practice how it feels to balance the force of the fist twists equally. This will keep the Pizza from spinning off into the corner ( or worse ).
Be sure to catch the falling spinning Pizza as gently as you can with your two fists to avoid tearing. But if tearing just start over and do the spinning process over again.
16 - Bake for 10-15 minutes until the Pizza is crispy and golden around the edges.
17 - Let the Pizza Dough cool a little on an oven Rack.
18 - Top with Nutella and Chocolate Chips. Serve.
Notes:
- Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.
- Don't knead the Dough too long. The texture changes fast. Every minutes counts.
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| Written by: Uncut Recipes | Disclaimer |
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