Ultrathin White Pizza with Peking Duck

Name: Ultrathin White Pizza with Peking Duck
Total time: 35 min
Ingredients: For the Marinade:; 5 ml soy sauce; 1.5 g sugar; 1 g five-space powder; 2 g ginger, grated; 4 g shallots, finely diced; For the Ultrathin Pizza Dough:; 0.15 kg pastry flour; 70 ml water, ice cold; 0.2 g salt; 4 g icing sugar; For the Pizza:; 80 g duck breast; salt; pepper, freshly grated; 2.5 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; 70 g sour cream; For the Garnish:; 50 g cucumber, peeled and sliced; 5 g chives

Source: https://www.oldenburger-professional.com/ultrathin-white-pizza-with-peking-duck

Total time

35 Minutes

Difficulty

easy

Ingredients

Portions

Quantity	Unit	Ingredient
For the Marinade:
50	ml	soy sauce
15	g	sugar
10	g	five-space powder
20	g	ginger, grated
40	g	shallots, finely diced
For the Ultrathin Pizza Dough:
1.5	kg	pastry flour
700	ml	water, ice cold
2	g	salt
40	g	icing sugar
For the Pizza:
800	g	duck breast
		salt
		pepper, freshly grated
25	g	Oldenburger Butter, unsalted
700	g	sour cream
For the Garnish:
500	g	cucumber, peeled and sliced
50	g	chives

preparation

Mix the soy sauce, sugar, five-spice powder, ginger and shallots and use the mixture to marinate the duck breast.

Making the Ultrathin Pizza Dough

Combine the flour with water, salt and icing sugar. Knead the mixture in a paddle mixer for about 5 minutes at a slow speed. Form the dough into a ball by hand, wrap in cling film and let rest in a cool place for half an hour. Then divide into portions of about 200 g each and roll them into thin circles.

Making the Pizza

Sauté the duck breast in Oldenburger Butter, sprinkle with salt and pepper and cut into strips. Spread ¾ of the sour cream on the dough. Place on a baking sheet and bake in a pizza oven for 3 minutes at 330°C or in a combi steamer for 5 minutes at 250°C of dry heat.

The Final Touch

Top the pizza with the remaining sour cream, cucumber slices and strips of duck breast. Serve garnished with chives.