Pizza in Japan is good, even if it doesn't always look like ours. Here is a seafood recipe. To find out that even pizza can be a surprise abroad, even if you have mayonnaise on it
Tokyo is the city of pizza. Even if it doesn't seem like a first impression, the inhabitants of the capital love pizza in every variation, from the authentic Italian to the cheaper and stuffed in the most unlikely ways. In Tokyo we move from pizza at home, which look like those of the Domino's Pizza chain, to some of the most beautiful creations you have ever seen, and the world (including, albeit reluctantly, the Italians) has noticed. The reason is easy to say: the pizza chefs of the capital didn't limit themselves to perfecting their own style, but they personalized the pizzas giving them an identity and a taste all Japanese.
There is no better guide to the gastronomic delights of Tokyo than American chef Tim Anderson, owner of the Japanese restaurant Nanban of Brixton, in London, now in the bookstore with his book Tokyo Stories (EDT Editore). With more than eighty recipes, alternated with photographs and anecdotes collected by Tim Anderson during his travels, it is dedicated to Japanese maniacs, who want to really get to know him or who want to experience it at home.
The best pizza in Tokyo
"At Higashi-Azabu's Pizza Studio Tamaki, chef Tsubasa Tamaki uses cedar wood to give it a delicate but slightly peppery flavor. At Kamimeguro's Serinkan, chef Susumu Kakinuma was the first to offer pizzas with exclusively Japanese ingredients. And finally, at the Savoy of Azabu Juban, they focus on fusion and fill the pizzas with tuna sashimi, mayonnaise and sweet corn. Perhaps this is a little exaggerated, but believe me, in Japan the more extravagant the pizza the better. If you looked at the menu of Pizza La, one of the largest chains, you would find ingredients that would horrify most of the Neapolitan pizza chefs: mochi, Korean barbecue, teriyaki chicken and mayonnaise and potatoes, just to name a few .
Needless to turn up your nose, this is certainly not the recipe for real Neapolitan pizza, but a Japanese version with seafood. That deserves a try.
Ingredients for 4 round pizzas
For the dough
800 g of flour type "00", plus a little bit for the pastry board
2 g of brewer's yeast
450 ml of water
20 g of salt
For the seasoning
a 400g can of tomatoes
300 g of mozzarella fior di latte, diced
100 g of squid, cut into small pieces
100 g of raw prawns, shelled and deprived of the black fillet
100 g of crab meat (white, half white and half brown)
the rind of half a lemon
red chilli flakes (to taste)
16-20 basil leaves
good quality olive oil
Method
To prepare the dough, place the flour in a large bowl and pour the yeast dissolved in the water in the center. Bring the flour towards the center and when it begins to mix add the salt and continue to knead until it forms a mass. Transfer the dough onto a floured surface and tap it with your fingers, then knead it for 10-15 minutes. Let it rest for 10 minutes, then work it a few more times. Form a ball and divide it into 4 equal blocks, with which form as many balls. Place the balls on a large baking sheet, cover them with plastic wrap and let them rise overnight.
Blend the tomatoes with a food processor to obtain a not too smooth pass. Roll out the balls with a rolling pin or by hand to obtain about 25 cm wide disks. Heat a non-stick frying pan for an oven over medium-high heat and turn the grill on. Transfer the pizza bases, one at a time, into the hot pan and cook for about 1 minute. Spread the purée over it, spacing it at about 2 cm from the edge, then the mozzarella, squid, prawns and crab meat. Transfer to the top shelf of the oven and cook under the grill for another 2-3 minutes: the cheese must melt and the cornice toast in several places. Garnish with a little grated lemon peel, chilli flakes, basil leaves and a drizzle of oil.
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