Personal Shopper

• 666.67 g plain flour all purpose
• 0.67 tbsp sea salt
• 9.33 g dried instant yeast
• 2.67 tsp caster sugar
• 400 ml warm water
• 1.33 tbsp extra virgin olive oil
• 3.33 cups grated mozzarella cheese
• fresh chilli slices
• 5.33 cloves garlic
• 5.33 birds eye chillies
• 2.67 tbsp vegetable oil
• 666.67 g pork mince
• 1.33 bunch holy basil bai krapow spicy basil or hot basil leaves picked
• 5.33 tbsp oyster sauce
• 1.33 tbsp fish sauce
• 1.33 tbsp soy sauce
• 1.33 tsp sugar

Steps

1. In a large bowl, mix the flour, salt, yeast and sugar. Add the water and olive oil into the dry ingredients. Use a fork to bring the ingredients together, then use your hands to knead into a ball. Transfer the dough to your kitchen bench top.
2. Knead the dough for 10 minutes. Place the dough into a bowl brushed with olive oil and brush the dough with oil too. Cover with a damp tea towel and rest for 30 minutes.
3. Turn the dough out onto your kitchen bench and lightly knead. Divide dough into 3 even pieces. Rest covered for 15 minutes.
4. Preheat oven to 220°C/430°F. Preheat large baking trays in the oven as well.
5. Make the topping: use a mortar and pestle to pound the garlic and chillies to a paste. Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the chilli paste and the pork and stir-fry until just cooked. Add the holy basil leaves, oyster sauce, fish sauce, soy sauce and sugar. Stir-fry until well combined. Transfer to a large bowl.
6. Roll out a piece of pizza dough until about a centimetre thick. Transfer the pizza base to a sheet of baking paper. Spread a third of the pork mixture over the dough. Top with cheese and extra fresh chilli if using. Slide the baking paper and pizza onto a preheated tray. Cook in the oven for 12-15 minutes or until the cheese is golden and the base is crisp. Repeat with remaining dough and topping.