Chapter 32
Chapter 32
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Translator: penny
Chapter: 32
Chapter Title: Feedback (4)
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I scanned the kitchen right away. Taking into account the available space, equipment, and prepared ingredients, I picked out some usable recipes.
"First, I'll explain the basics of pizza dough. Actually, dough isn't that difficult."
I took the pizza dough out of a plastic container. Judging by the moisture and texture, the dough itself wasn't bad.
"Haeyeon? How long do you ferment it?"
"Just about twelve hours in the fridge."
"Let's extend that a bit."
For a food where fermentation is key like pizza, it's ideal to have a dedicated proofing room. But we can't make one in this cramped space, so low-temperature fermentation would have to suffice.
"When fermenting at low temps between one and four degrees, give it a full twenty-four hours. That lets enzymes break down the flour's starch, creating complex flavors, and stabilizes the gluten to form air pockets inside."
Done right, fermentation lets the dough alone deliver nutty aromas, deep umami savoriness, subtle sweetness, and a satisfying chew. That's why in pizza, the dough isn't just a launchpad for toppings—it's the heart of the dish.
"This should be good to pop back in the fridge. For today, we'll use this batch."
I pressed down the center of the dough repeatedly to stretch it out.
You could use a rolling pin like Haeyeon does. But pressing it out by hand while sparing the edges—that's the crust—preserves the air pockets from fermentation, yielding a chewier, airier bite once baked.
"That's the dough done. Now for toppings and tomato sauce... This is what you're using right now, yeah?"
"Yes."
I scooped some of the red sauce from the stainless-steel tub and tasted it. The acidity and tomato notes were incredibly faint. Baked with toppings, it would surely lose all character.
"Haeyeon? What role do you think tomato sauce plays in pizza?"
"Hmm. Good color and cuts through the richness of the toppings, I figure. That's why I went with something super plain to avoid clashing with pineapple."
"Wrong."
Haeyeon's face twitched at my blunt reply.
"Tomato sauce in pizza does way more than you'd imagine. Sure, like you said, the acidity cuts the fat, but it also amps up flavors when it melds with cheese."
Beyond that, it supplies just the right moisture, smooth mouthfeel, and keeps the dough from getting soggy under oily toppings.
But Haeyeon's sauce was too bland. It wasn't pulling its weight flavor-wise.
"So what should I use?"
"Every pizza has its own sauce, but I'll share one recipe."
I dug out a can of whole tomatoes tucked away deep on the shop shelf. Popped the lid, pulled out the tomatoes, and crushed them with a spoon.
Then added a drizzle of olive oil, some basil, a pinch of salt, and balsamic vinegar.
"Oregano's great if you have it—just a sprinkle. Give it a taste."
Haeyeon scooped some with chopsticks. Her eyes went wide with delight.
"Tangy, but a really pleasant tang. Wakes right up the appetite!"
"Acidity's more crucial in cooking than most people realize. Letting it sit thirty minutes or so makes it even better."
That wrapped the dough and sauce rundown. Toppings vary by pizza, so no need to belabor those.
"Let's revive the Hawaiian first."
Hawaiian pizza isn't tricky, much like the dough. We weren't jazzing it up—we were just unlocking its true flavor.
"For pineapple, cut it to keep some texture, and give the outside a quick grill before topping. Excess moisture soaks the dough."
I'd never dived deep into Hawaiian pizza myself, so I stuck to the fundamentals.
I picked up pizza in France before heading to Italy, where Hawaiian is straight-up taboo. Never pursued it enough for special tricks.
"Try it."
Pizza hot from the oven. A sweet aroma wafted through the kitchen.
Haeyeon gingerly lifted a slice and took a bite. She closed her eyes to savor it. Not a word until she'd swallowed, then her eyes lit up bright.
"This is it! The pineapple pizza I'd been chasing tastes just like this. But won't Hawaiian split opinions too hard?"
"Truth is, no pizza shop survives on Hawaiian alone. Signature pies fill in the gaps."
Harsh, but real—unless it's a masterclass Hawaiian, it won't carry as the star.
I unpacked two recipes I'd planned out.
"First up, pepperoni pizza."
Pepperoni's mainstream enough to be the benchmark pizza. Even in Italy, I tinkered endlessly to level up salami pies.
Like curing my own pepperoni or hitting the same famed spots daily for a week straight.
I let slip a tip from those days.
"Pepperoni's toppings are basic. All salt and grease, texture gets one-note. So I'll kick it up."
Spread fermented tomato sauce on the stretched dough, layered pepperoni and cheese.
So far, standard pepperoni.
"Now, layering in textures."
Fried the pepperoni crisp in a pan, crumbled it to bite-sized crunch.
"Next, flavor."
Three tablespoons honey plus a teaspoon peperoncino, simmered gently five minutes to infuse spicy notes.
Hot honey tempers the pepperoni's salt and cheese fat perfectly. Serve on the side, though—it's subjective.
"Roasted garlic and a balsamic glaze take it higher. San Marzano tomatoes are ideal."
But given the time and ingredients here, this was peak.
Last, a sprinkle of those pepperoni flakes for extra crunch.
Pepperoni pizza, quality more than doubled.
"Have one."
I sliced a nicely browned spot, dipped it in honey, and handed it to Sis—habit overrode my plan for Haeyeon.
Stayed cool and called to Sis.
"Editor, dig in."
Sis glanced at Haeyeon before opening wide. Haeyeon dipped heavy too.
Nom nom.
I waited for their takes.
"Mmm! This works. Crispy pepperoni crunches salty first, then honey reins it in. Zero grease from the cheese."
"Love this crust edge. Leftover pepperoni oil brushed on? Salty perfection."
Solid reactions both.
Dipping in honey veers from tradition, sure.
Best upgrades come from premium pepperoni, dough, toppings.
But hearing Haeyeon's constraints, this texture-and-flavor twist was max play.
"Next, bulgogi pizza. Like pepperoni, it's pretty crowd-pleasing."
Stretched fresh dough. To mix it up from hands-only, spun it on my finger—centrifugal force evened it out.
Ooh.
Sis's admiration puffed my chest. Should've showboated sooner if basic tricks impress.
"Personally, I go for smoky bulgogi pizza. That char elevates it big time."
Pulled Haeyeon's marinated bulgogi. Too sweet from a test bite earlier, so rinsed lightly and re-sauced.
Bowl with soy, gochujang, fine chili powder, minced garlic, ginger juice—kneaded it in.
"Bulgogi marinade recipe later. That sweet version wrecks pizza."
Seared in a screaming-hot pan for Maillard crust, reduced soy in the empty spots for smoke.
Phase one smoke. But to nail it, out came the torch.
Whoosh.
Good char, then topped. Added finely shredded perilla leaves to half her usual toppings.
Perilla pairs killer with bulgogi pizza.
Whipped up a sauce using yuzu syrup too.
"Copycats, fresh yuzu's better. Syrup's overly sweet."
Balanced the sugars across ingredients, mayo base last.
Bulgogi pizza dip sauce, final form.
"Try it."
Heavy dip again, handed to Sis—crispy-cheese spot with perilla-meat balance.
Crunch.
Bread and cheese shattered crisply.
Faces brightened—matched their tastes. Haeyeon, eyes sparkling anew after Hawaiian, tasted discovery again.
"Smoke like this in pizza! Bulgogi feels so luxe! Tried torching, failed every time."
"Held it too close. Blue flame risks gas taste."
A few more tips. Video wrap time hit; closing remarks.
"Upgraded Hawaiian and two more pizzas like this. Takes about two weeks prep. We'll grind with the owner."
True to word, we worked Haeyeon into the recipes and up to subscriber-ready level.
Our feedback, our backlash if it flops.
Break-even content at best, so full throttle.
"Ughhh. Can't eat anymore. So sick of pizza."
Thirteen orders over two weeks. Sis groaned queasy at the sight of 'pi' now.
"You not burned out?"
"This? Routine in menu dev. No biggie."
Past life, mushroom dishes twice daily for a month straight. Pizza was tame by comparison.
Coolly analyzed a hot slice.
"How's today?"
"Salt's a hair off, but subtle. No scales, so close enough."
"What to tell 'em?"
Sis leaned against my back, phone in hand.
Mulled it.
Subscribers taste this quality—thumbs up or down?
Decision made.
"Say we upload next week."
"Yes! Pizza hell over! Rest up—you earned it. I'll cook tonight."
"Huh?"
"Knew you'd say that, stocked up already. Just wait."