- Cut the butter into small cubes.
- Dissolve the salt and the eggs in a bowl of a mixer by using the hook.
- Add water at low speed, add the flour, cacao and yeast.
- Increase the speed, when the dough has formed and it is not sticking to the bowl then slowly add the small cubes of butter.
- Work the dough until the butter has completely incorporated into the dough, (it will take at least 5-8minutes).
- Once this has been achieved, shape the dough in to 4 batons, and leave to rest into the fridge for 4 hours.
- After 4 hours, knead the dough.
- Make balls of 150 g, directly onto a baking tray shape each ball into pizza shape, about 2 cm thickness.
- Leave to rise in a fermentation unit, at max 35 °C (if the temperature is too high, the dough will split, and the butter will start to come out of the dough).
- Once the dough is ready, preheat the oven to 170°C, sprinkle cacao powder and brown sugar over the pizzas.
- Put the pizzas in the oven and bake for 8-10 minutes, in the mean time, chop the chocolates with a knife to get lots of different sizes of chocolate pieces.
- Once the pizzas are baked, open the oven and dispatch the chocolate pieces on top of the pizzas. Close the oven, bake for 3-4 minutes, take the pizzas out, cut into 6 slices, serve immediately.
A TIP FROM THE CHEF
This ‘pizza’ is made from a chocolate brioche dough, the dough itself should be light, well risen so it doesn’t become too heavy. You can add the chocolate of your choice and also the amount, just melt, but be very careful that the chocolates do not burn.