Korean Bulgogi Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g bread flour</li><li class="ingredients-single-item">180ml warm water</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">10g sugar</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">15ml olive oil</li><li class="ingredients-single-item">250g beef sirloin, thinly sliced</li><li class="ingredients-single-item">3 tablespoons soy sauce</li><li class="ingredients-single-item">1 tablespoon sesame oil</li><li class="ingredients-single-item">2 tablespoons brown sugar</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">1 teaspoon grated ginger</li><li class="ingredients-single-item">2 tablespoons gochujang (Korean red pepper paste)</li><li class="ingredients-single-item">200g mozzarella cheese, shredded</li><li class="ingredients-single-item">50g red onion, thinly sliced</li><li class="ingredients-single-item">1 carrot, julienned</li><li class="ingredients-single-item">2 green onions, chopped</li><li class="ingredients-single-item">1 tablespoon toasted sesame seeds</li><li class="ingredients-single-item">60g kimchi, drained and chopped (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or steel</li><li class="equipment-single-item">Pizza peel</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Dough scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing the dough. In a large bowl, combine warm water (around 38°C) with sugar and yeast. Let it sit for 5-10 minutes until foamy – this activation ensures your dough will rise properly. Add the flour, salt, and olive oil, then mix until a shaggy dough forms.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed and feel tacky but not sticky. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours until doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough rises, prepare the bulgogi marinade. In a medium bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and 1 tablespoon of gochujang. Mix well until sugar dissolves, then add thinly sliced beef and toss to coat evenly. Refrigerate for at least 1 hour to allow the flavors to penetrate the meat.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to its highest setting (usually 250-275°C) with the pizza stone or steel inside for at least 45 minutes. The intense heat creates a perfectly crisp crust that can support the weight of your toppings.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat a skillet over medium-high heat. When hot, cook the marinated beef in small batches until just browned but not fully cooked through (it will finish cooking on the pizza). This quick sear caramelizes the sugars in the marinade without drying the meat. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Punch down the risen dough and turn onto a lightly floured surface. Shape into a ball and let rest for 15 minutes – this relaxes the gluten for easier stretching. Then gently stretch the dough to a 30cm circle, being careful not to tear it. Create a slightly thicker edge for the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Lightly dust a pizza peel with flour or cornmeal. Transfer your stretched dough onto it, ensuring it slides freely. Mix the remaining tablespoon of gochujang with 1 tablespoon of water to create a sauce, then spread this evenly over the dough, leaving a 1cm border for the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Sprinkle half of the mozzarella over the sauce, then add the cooked bulgogi, red onions, and carrots. Top with remaining cheese. The layering technique (some cheese below toppings, some above) creates the perfect melt while protecting the crust from getting soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>With a quick jerking motion, slide the pizza from the peel onto the preheated stone in the oven. Bake for 8-12 minutes until the crust is golden brown and the cheese is bubbly and slightly caramelized. Watch carefully as the high temperature means it can burn quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the pizza from the oven and immediately sprinkle with chopped green onions, toasted sesame seeds, and chopped kimchi if using. The residual heat will gently wilt the green onions while maintaining their fresh flavor. Let cool for 2 minutes before slicing to allow the cheese to set slightly for cleaner cuts. Serve immediately while hot and enjoy your delicious Korean-Italian fusion creation!</li></ol>