Bjorn Shen’s Uni Corn Pizza

Name: Uni Corn Pizza
Prep time: 4 h
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: International, Asian
Ingredients: 500 g bread flour; 10 g salt (kosher); 7.5 g dry yeast; 325 ml water (room temperature); Oil (for greasing); 2 tbsp neri uni (uni paste); 4 tbsp Japanese mayonnaise; Flour (for dusting); Grana padano (grated); Fior di latte or fresh buffalo mozzarella; Organic white corn (kernels cut off); Fresh uni; Nori (shredded); Chives (chopped); 1 clove garlic (cut in half); Melted butter (to brush)

Bjorn Shenʼs Uni Corn Pizza recipe tastes incredible. See ingredients & method below.

Bringing together the best of the land and sea, on a pizza.

This, for better or for worse, has become the iconic dish at my chef’s counter restaurant, Small’s. It’s expensive to make, make no mistake about that, but the outcome is something that will make your eyes roll back into your skull in sheer delight upon the first bite. Sweet, sweet corn paired with the oceanic funk of sea urchin is a combination you may have never known you needed in your life. If you don’t wish to splurge on fresh uni, you can omit it - the uni paste gives just enough flavour; but hey, go big with the real thing and you’ll be rewarded with one knockout of a dish.... More

prep

cook

yield

difficulty

Pairs with

Beer

Riesling

Ingredients

Pizza Dough

500 g bread flour
10 g salt (kosher)
7.5 g dry yeast
325 ml water (room temperature)
Oil (for greasing)

Uni Sauce

2 tbsp neri uni (uni paste)
4 tbsp Japanese mayonnaise

To Serve

Flour (for dusting)
Grana padano (grated)
Fior di latte or fresh buffalo mozzarella
Organic white corn (kernels cut off)
Fresh uni
Nori (shredded)
Chives (chopped)
1 clove garlic (cut in half)
Melted butter (to brush)

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Method

The dough is best prepared 3-5 days earlier

Pizza Dough

Combine all the ingredients and mix till you get a rough, lumpy texture. Don’t worry about making it too smooth at this stage.
Allow to rest, covered, at room temperature for 30 minutes.
Return to your dough, punch it down and lift one end high, folding it upon itself back-to-front and side-to-side; this is called a stretch-and-fold. Repeat this stretch-and-fold four times till the dough is tight.
Cover and rest.
Return to your dough every 30 minutes to give it another set of four stretch-and-folds, till you've eventually done four sets in total.
Transfer your dough to a lightly oiled storage box that’s three to four times the size of the dough, then cover and place in your fridge.
The dough will slowly proof in your fridge and be best used on days three to five.
Do not be tempted to use your dough any earlier as the flavour and gluten would not have fully developed before day three.

To Serve

On the day of making your pizza, combine the uni paste and Japanese mayonnaise to make the uni sauce. Refrigerate until ready to use.
Portion your dough into 4 pieces of 210g each. Shape them nicely into balls by rolling in your palms and tucking in the sides into a ‘belly button’ on the bottom.
Place the balls on a lightly floured tray, covering with another tray or a damp cloth.
Allow to rise for 2 hours at room temperature.
Preheat oven to the highest temperature it’ll go to (usually 240°C) and slide a pizza stone or steel tray into heat. This will take at least 1 hour.
Lightly dust your countertop with flour and stretch your dough into rounds. Spread with 1.5 tablespoons of the uni sauce, followed by a scattering of grana padano, torn fior di latte or fresh mozzarella and corn kernels.
Slide a pizza peel under the pizza and transfer it onto the pizza stone/tray in the oven.
Cook for approximately 8 minutes, depending on the strength of your oven, until it has a golden-brown crust and a slight charring on the cheese.
Remove from the oven and scatter with fresh uni, shredded nori and chives.
Rub the cut surface of the garlic clove onto the crust and brush with melted butter.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Bjorn Shen’s Uni Corn Pizza

Bjorn Shenʼs Uni Corn Pizza recipe tastes incredible. See ingredients & method below.

Bringing together the best of the land and sea, on a pizza.

prep

cook

yield

difficulty

Pairs with

Beer

Riesling

Ingredients

Pizza Dough

500 g bread flour
10 g salt (kosher)
7.5 g dry yeast
325 ml water (room temperature)
Oil (for greasing)

Uni Sauce

2 tbsp neri uni (uni paste)
4 tbsp Japanese mayonnaise

To Serve

Flour (for dusting)
Grana padano (grated)
Fior di latte or fresh buffalo mozzarella
Organic white corn (kernels cut off)
Fresh uni
Nori (shredded)
Chives (chopped)
1 clove garlic (cut in half)
Melted butter (to brush)

Method

The dough is best prepared 3-5 days earlier

Pizza Dough

Combine all the ingredients and mix till you get a rough, lumpy texture. Don’t worry about making it too smooth at this stage.
Allow to rest, covered, at room temperature for 30 minutes.
Return to your dough, punch it down and lift one end high, folding it upon itself back-to-front and side-to-side; this is called a stretch-and-fold. Repeat this stretch-and-fold four times till the dough is tight.
Cover and rest.
Return to your dough every 30 minutes to give it another set of four stretch-and-folds, till you've eventually done four sets in total.
Transfer your dough to a lightly oiled storage box that’s three to four times the size of the dough, then cover and place in your fridge.
The dough will slowly proof in your fridge and be best used on days three to five.
Do not be tempted to use your dough any earlier as the flavour and gluten would not have fully developed before day three.

To Serve

On the day of making your pizza, combine the uni paste and Japanese mayonnaise to make the uni sauce. Refrigerate until ready to use.
Portion your dough into 4 pieces of 210g each. Shape them nicely into balls by rolling in your palms and tucking in the sides into a ‘belly button’ on the bottom.
Place the balls on a lightly floured tray, covering with another tray or a damp cloth.
Allow to rise for 2 hours at room temperature.
Preheat oven to the highest temperature it’ll go to (usually 240°C) and slide a pizza stone or steel tray into heat. This will take at least 1 hour.
Lightly dust your countertop with flour and stretch your dough into rounds. Spread with 1.5 tablespoons of the uni sauce, followed by a scattering of grana padano, torn fior di latte or fresh mozzarella and corn kernels.
Slide a pizza peel under the pizza and transfer it onto the pizza stone/tray in the oven.
Cook for approximately 8 minutes, depending on the strength of your oven, until it has a golden-brown crust and a slight charring on the cheese.
Remove from the oven and scatter with fresh uni, shredded nori and chives.
Rub the cut surface of the garlic clove onto the crust and brush with melted butter.