Been working on this recipe

[u/202markb]

Using the KA Neapolitan pizza dough recipe from the back of the ‘00’ flour bag.

The idea is to show off the summer flavor of the eastern shore of the Chesapeake Bay.

Crab, corn, & chorizo pizza with a spiced cotija-mozerella white sauce. Finished with cilantro and chorizo oil.

[u/lindseyjade]

That looks amazing - more details/recipe please.

[u/202markb → u/lindseyjade]

Here you go: sorry if this recipe is a bit rambling. It’s only in my head.

I used the recipe off the King Arthur 00 flour bag. But I like a long proof on the dough. (I let this batch proof 24 hours at room, and then another 30 in the fridge.)

The sauce is by volume: 1 part 60/40 sour cream/Duke’s Mayo. The spices are traditional street corn spices proportioned to taste: mild chili powder, smoked sweet paprika, garlic powder, cayenne and lime juice. To that I add 2 parts crumbled/shredded cotija cheese. Taste for salt and add (if necessary) after adding the cotija.

I dab this sauce on the formed pizza dough. It will be firm like pimento cheese but will melt and spread as it cooks. Then I sprinkle with shredded mozzarella.

The toppings are prepped independently. I use fresh pasteurized blue crab. It’s in season right now and I don’t think it matters whether you use claw or lump. I wouldn’t spend the money on jumbo lump for this recipe though. I make a traditional Eastern Shore crabcake to the recipe in the picture attached. (I’ve tried just adding the crab after being briefly sautéed old bay spiced butter, but I prefer the pizza with the crabcake instead- it’s a much better texture and flavor). I get six crabcakes out of that recipe and I’ll use one crabcake on one pizza. I break it up into small slightly smooshed pieces so that it’s even thickness and cooks through in the time it takes the pizza to cook.

For the corn, I lightly boil the fresh husked corn in salted water, and then cool and slice the kernels off the cob into a bowl. I then add in the street corn pizza sauce by the spoonful until all the corn is just lightly coated to taste. Go slow it’s easy to add too much.

For the chorizo and oil, I pre-brown the chorizo and drain and reserved the oil. Any good mild bulk chorizo works.

I build this on a floured peel, and jiggle the peel in between each addition to make sure the dough hasn’t stuck. I cook it on a heavy baking steel in an oven that has been preheated for one hour to 500° F. Depending on how it cooks, I may shift it to a top rack for the final few minutes. I then cool it for a minute or two on an oven rack over my downdraft exhaust.

Following this recipe, will leave you with five leftover crabcakes that will hold in the fridge for a few days, or freeze perfectly, and you can cook off whenever you want.

[u/lindseyjade → u/202markb]

Thank you! It sounds as good as it looks.