Chilled Blueberry & Gochujang Summer Pizza

What Makes This Special

This pizza is a bold fusion of Korean flavors and inventive summer vibes: think chewy, slow-proofed Korean pizza dough, a tangy-spicy gochujang sauce, creamy cheese, and a refreshing, chilled blueberry-coral fruit salad topping that adds a burst of color and flavor. The careful proofing process creates an extraordinary crust texture, while fresh fruit handling honors peak summer produce. Perfect for adventurous bakers seeking a memorable, refreshing pizza experience!

Ingredients

We combine Korean pantry staples with summer’s finest blueberries and coral-hued peaches. The dough relies on a slow, cold proof for maximum chew and flavor, while the sauce melds gochujang heat with umami and sweet notes.

For the Chewy Korean Pizza Dough

• Bread Flour (400g): High protein for structure and chew.
• Cold Water (270ml): Slows fermentation for flavor development.
• Instant Yeast (5g): Reliable, even rise.
• Fine Sea Salt (10g): Balances and enhances flavor.
• Honey (15ml): Adds a hint of sweetness and feeds the yeast.
• Neutral Oil (20ml): Tenderizes and gives suppleness.

For the Gochujang Pizza Sauce

• Gochujang (50g): Spicy, umami-rich Korean chili paste.
• Tomato Passata (60ml): Classic pizza flavor and body.
• Rice Vinegar (30ml): Lifts and brightens.
• Brown Sugar (10g): Melds acidity and heat.

For the Cheese Layer

• Mozzarella (150g): Melty, mild foundation.
• Sharp Cheddar (60g): Adds depth and color.

For the Chilled Blueberry-Coral Salad

• Fresh Blueberries (150g): Juicy, sweet, and vibrant.
• Coral Peach (1 medium): Coral-pink, aromatic slices.
• Shallot (1 small): Delicate crunch and zing.
• Coriander Leaves (10g): Herby freshness.
• Toasted Sesame Oil (10ml): Nutty aroma.
• Toasted Sesame Seeds (5g): Crunchy accent.
• Lime Juice (5ml): Bright acidity.
• Korean Roasted Seaweed (1 tbsp): Salty, umami finish.

Instructions

Step 1: Prepare the Dough (Day Before)

In the bowl of a stand mixer, combine 400g bread flour and 10g sea salt. In a jug, dissolve 5g instant yeast and 15ml honey in 270ml cold water. Pour wet ingredients into the flour, then knead with the dough hook on low until a rough mass forms (2–3 min). Add 20ml oil, increase to medium speed, and knead for 8–10 minutes until smooth, elastic, and just tacky.

Why This Matters: Cold-water mixing and extended kneading build gluten slowly, allowing for better structure and chew in the final crust. The slow fermentation (see next step) enhances flavor and texture.

Step 2: Cold Proofing (Overnight, 18–24 Hours)

Grease a large bowl lightly. Transfer dough, cover well with plastic wrap, and refrigerate for 18–24 hours.

About Proofing: Proofing allows yeast to ferment the dough, developing flavor, aroma, and texture. Cold proofing slows fermentation, resulting in complex flavors and a chewier, airier crumb—hallmarks of excellent Korean pizza crust.

Tip: Mark the bowl with tape to track dough expansion.

Step 3: Shape & Final Proof (2 Hours Before Baking)

Remove dough from the fridge. Turn onto a lightly floured surface, divide in half for two pizzas, and gently shape each into a tight ball by folding the edges under. Place each ball on baking paper, cover with a damp towel, and let rest at room temperature for 90–120 minutes until doubled and soft to the touch.

Step 4: Make Gochujang Sauce

In a small saucepan, mix 50g gochujang, 60ml passata, 30ml rice vinegar, and 10g brown sugar. Simmer on low, stirring, for 3–5 minutes until slightly thickened. Cool to room temperature.

Why: Cooking melds flavors and tames the gochujang heat.

Step 5: Prepare Chilled Blueberry-Coral Salad

Combine 150g blueberries, sliced coral peach, and shallot in a small bowl. Drizzle with 10ml sesame oil, 5g sesame seeds, and 5ml lime juice. Toss gently. Chill until ready to serve. Fold in 10g coriander and seaweed just before topping pizza.

Handling Tip: Keep fruit cold and toss just before serving to maintain freshness and color.

Step 6: Preheat Oven & Shape Pizza

Place pizza stone/steel in the oven and preheat to 250°C at least 45 minutes before baking. On floured parchment, gently stretch a dough ball into a 25cm round, leaving a thicker rim.

Step 7: Top & Bake

Spread half the gochujang sauce over the base, leaving a border. Scatter with mozzarella and cheddar. Slide onto hot stone/steel and bake 9–12 minutes, until crust is golden and cheese is bubbling.

Step 8: Finish with Chilled Salad

Transfer pizza to a board. Heap chilled blueberry-coral salad over the hot cheese. Sprinkle with coriander and roasted seaweed. Slice and serve immediately for that hot-cold, spicy-sweet contrast.

Pro Tips

• Master the Proof: Cold ferment for at least 18 hours for the best crust. Don’t rush—proofing is key to complex flavor and airy texture.
• Handle Dough Gently: Avoid overworking during shaping to preserve the airy structure developed during proofing.
• Chill the Salad: Keep fruit and salad ingredients cold until just before serving for maximum freshness and color pop.

Troubleshooting

Dough too sticky to handle? Lightly oil or flour your hands and surface. Avoid adding too much flour, which can toughen the crust.

Pizza base not rising in oven? Ensure your stone/steel is preheated thoroughly. Underproofed dough or a cool oven can prevent oven spring.

Variations

• Swap Blueberries: Use blackberries or sliced plums for a different summer vibe.
• Vegan Version: Substitute plant-based cheese and agave for honey; use vegan gochujang.
• Add Protein: Top with roasted bulgogi chicken or thinly sliced tofu before baking for extra substance.

Storage

Store plain baked crusts (without salad) wrapped at room temperature for 1 day or freeze up to 1 month. Chilled salad is best fresh, but leftovers can be kept in a covered container in the fridge for up to 24 hours.

Enjoy a uniquely Korean, summer-fresh pizza that’s as vibrant as it is delicious!