Cake Fairy Tales

Life's better with cake and a sprinkle of fairy dust

Homemade Squid Ink Pizza Dough

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The husband cooked squid for dinner on the weekend, so I took the chance to harvest some squid ink sacs. If you are familiar with the anatomy of a cephalopod, harvesting squid ink is actually quite easy and not as messy as it might seem. I then injected the inky goodness into a small batch of homemade pizza dough.

Ingredients (makes one 14-inch thin crust pizza):

  • 200gm bread flour
  • 1 tsp salt
  • 1tsp sugar
  • 1 tsp instant dried yeast
  • 1 tbsp EVOO
  • 1 tsp squid ink
  • 120ml cold water

How to:

  1. Mix all the dry ingredients together in a mixing bowl.
  2. Add the water, oil and squid ink. Blend to form a dough.
  3. Turn out onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic.SONY DSC
  4. Shape the dough into a ball and place it back into the mixing bowl, cover and proof until doubled in size.
  5. While the dough rests, put the pizza stone in a cold oven, then turn it on to 260 degrees Celcius to preheat. That’s the highest our oven could go without turning on the fan. We could probably have have pushed it higher to 280 with the fan on. DO NOT put a cold pizza stone in a hot oven.
  6. Shape the proofed dough and place it on a pizza peel (I use an aluminium cake lifter) that’s lightly dusted with cornmeal.
  7. Then go crazy with the toppings before baking.

The husband used to work a pizza place in his teens so he has a strict ritual that I am not allowed to desecrate. As I attempt to add more cheese on top of the meat , he yells “noooooo…..” (because meat has to be on top of the cheese but beneath everything else but the cheese can only be top of the sauce; don’t ask why) and shoos me from the pizza. Fine

I thought the torn basil was an afterthought but he insisted. Ah, well.

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The scariest/hardest part of making a pizza at home, IMO? Sliding a fully-loaded pizza off your peel/cake lifter accurately onto an extremely hot pizza stone. If you succeed, it only takes 4-6 minutes of baking to enjoy the fruits of your labour.

Ooh, geekspeak time! Did you know that octopuses produce black ink, squid produces blue-black ink and cuttlefish ink is brown?

3 comments on “Homemade Squid Ink Pizza Dough

  1. Ada ~ More Food, Please
    November 21, 2013

    How delicious! I’ve had squid ink pasta, but never had squid ink pizza. I must try this! Where do you normally get squid ink from?

    • danayong
      November 21, 2013

      Thanks for the likes! Your blog is amazing, wish I had your patience and commitment to take step-by-step pictures. My pictures always seem to be an afterthought. 😦

      To answer your question, I harvest my own squid ink. Where I live (Singapore), squid is easily available fresh and intact from the wet market any time of the year. The squid ink sac is located inside the belly of the squid and it’s not as delicate as it seems. Just remove the tentacles and beak part, gently pull out the shiny “plasticky” spine, open up the squid with a sharp knife and you’ll find the little inky sac winking at you. Then just pull that out with your fingers. I usually mix the inks sacs with a few big pinch of sea salt, which magically “dissolves” the sac when left to stand in the chiller overnight.

      Squid ink is used to make this amazing traditional spicy Malay stew called sotong hitam’ (lit. black squid), that’s like a necessary part of the Malay grandmother cooking repertoire, so it’s a big part of my childhood memories! 🙂

      • Ada ~ More Food, Please
        November 22, 2013

        Thank you! I try to take step-by-step pictures, although I occasionally forget and it gets pretty time consuming! I’m not sure how people who take professional looking photographs do it!

        Thanks for sharing the info on squid ink! I always wondered where I could get it from. It’s great how fresh squid is readily available for you! Will have to look up the sotong hitam’ stew–sounds delicious 😀

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This entry was posted on October 15, 2013 by in Bread, Recipes and tagged , , , , .

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© Dana Yong and Out Of The Cake Box, [2014]. Unauthorized use and/or duplication of this material (including photographs) without express and written permission from this blog's author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Out Of The Cake Box with appropriate and specific direction to the original content.

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