Ingredients

• 1½ cups + 1 Tbsp Warm Water (368 g)
• 1 heaping tsp Active Dry Yeast
• 5¼ cups “00” Flour (613 g)
• 3 tsp Salt (18 g)

• 1 cup Coconut Milk
• 2 Tbsp Thai Red Curry Paste
• 1 Tbsp Brown Sugar
• Salt, to taste

• 2–3 medium Carrots, cut or julienned into thin ⅛-inch strips
• 1 large Red Bell Pepper, cut into thin ⅛-inch strips
• ½ medium Red Onion, thinly sliced
• 1½ cups shredded Mozzarella or plant-based Mozzarella
• Chopped Cilantro, for finishing
• Chopped Green Onion, for finishing
• Crushed Peanuts, for finishing

Instructions

1. In the bowl of a stand mixer, combine warm water and yeast. Let sit until slightly foamy. In a separate bowl, whisk together flour and salt. Gradually add the flour mixture while mixing with a dough hook on medium-low speed. Continue mixing until the dough is smooth and elastic, about 10 minutes.

2. Cover and let rise until doubled in size, 1–2 hours. Divide dough into 330 g portions and shape into tight balls. Transfer to a lightly oiled container and refrigerate until ready to use. Remove from the refrigerator about 30 minutes before stretching and baking.

3. Whisk together coconut milk, curry paste and brown sugar. Season with salt to taste.

4. Preheat a pizza stone or steel in a 500–550°F oven for at least 45 minutes. Stretch dough into a 14-inch round and transfer to a lightly floured pizza peel. Spread with sauce, top with cheese, carrots, peppers and onion, then bake until the crust is golden and the cheese is bubbling. 

5. Finish with cilantro, green onion and crushed peanuts before serving.

1. The dough can be made up to one day ahead and refrigerated overnight.

2. Bake in an outdoor pizza oven according to manufacturer instructions.