Ingredients
- as desired PreGel Mou Topping (Creamy Caramel)
- as needed brown sugar
- as needed butter
Pizza Dough
- 214 gr. warm water
- 14 gr. active dry yeast
- 8 gr. honey
- 12 gr. vegetable oil
- 400 gr. all-purpose flour
- 6 gr. salt
Cinnamon Cream
- 550 gr. heavy cream
- 60 gr. PreGel Cinnamon Traditional Paste
Candied Pecans
- 200 gr. chopped pecans
- 20 gr. sugar
- 20 gr. water
Method
Pizza Dough
- In a bowl, combine water, yeast, honey and oil, stirring to combine. Let sit about 5′ until it becomes foamy.
- Add 200 grams of flour and all of the salt, mixing by hand until smooth.
- Continue adding the flour, a little at a time, until the dough is smooth, but still slightly sticky.
- Depending on your conditions, you may not use all of the flour.
- Knead the dough for 3 – 5′.
- Place the dough in a bowl and allow to rise until it has doubled in size, about an hour.
Cinnamon Cream
- Combine ingredients in a pot, bring to a boil and continue to cook until reduced by half.
Candied Pecans
- Boil water and sugar.
- Add pecans and toss lightly.
- Spread on a sheetpan and bake in a 160 °C oven for about 8 – 10′
Final Assembly
- Shape pizza dough into desired shape and size.
- Once dough is shaped, allow it to rise again for about an hour.
- Top dough with some small pieces of butter, and sprinkle with brown sugar.
- Bake in an oven at 190 °C for a few minutes until the dough starts to rise.
- Remove from the oven and press down the dough in the middle of the pizza to create the outer “crust”.
- Cover the top of the pizza with a thin layer of the Cinnamon Cream.
- Return to oven and finish baking.
- As soon as the pizza comes out of the oven, top it with the Candied Pecans and the PreGel Mou Topping (Creamy Caramel).