Making Korean Bulgogi Pizza - 불고기 피자

This time we're making Korean bulgogi pizza!

This pizza came out super rich and savory. I was getting a bit of a French dip sandwich with jus vibe from this pizza, which wasn't what I was aiming for or expecting, but kind of makes sense in retrospect. Next time I'll add more soy sauce and more sweetness to the bulgogi marinade. That's what I did with the leftovers, and I think that will bring the pizza back towards a Korean flavor profile.

The caramelized onion sauce was really fun, delicious, and easy to make. I'm excited to try it with other vegetables like carrot or zucchini.

I felt like mixing things up with this batch of dough, so I made a lean dough without any oil. It was good, but I think I'll go back to adding olive oil in the future. I like the more-tender crust that one or two percent olive oil gives you.

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Bulgogi

5 cloves garlic
1/2 small onion
1/2 Korean pear
6 Tbsp soy sauce
2 Tbsp plum syrup
1 Tbsp rice syrup or honey or sugar
1 lb (450g) beef

Marinate at least a few hours, ideally overnight.

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Caramelized Onion Sauce from Modernist Pizza

100% (550g) onions
0.5% (2.75g) baking soda
1% (5.5g) salt
15% (83g) fat

Pressure cook on high for one hour. Blend.

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Dough

50% T85 flour
45% bread flour
5% rye flour
72% water
10% levain
2.75% salt

Dissolve salt into water. Mix levain into water. Combine flours, then mix with water until there isn't any dry flour left. Rest 45 minutes. Three sets of stretch and folds over an hour. Divide and ball. Cold ferment for two days. Take out of the fridge and rest on the kitchen counter for about 10 hours before making a pie.

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Chapters

0:00 Intro
0:09 Bulgogi
1:19 Caramelized Onion Sauce
3:33 Green Onions
4:18 The Build
6:18 The Bake
7:21 Finishing Touches
8:05 Results