Japanese Natto Pizza
Egg Yolk

A bizarre yet addictive fusion pizza featuring gooey fermented natto, rich mozzarella, tomato paste, nori, and a runny egg yolk inspired by The Solitary Gourmet.

Ingredients

• 1 crust 3-hour pizza dough
• 1 tbsp tomato paste
• 2 boxes extra-small natto
• 1 packet natto mustard and soy sauce packets
• to taste mozzarella cheese
• 1 drizzle olive oil
• to taste shredded roasted seaweed
• 1 raw edible egg yolk
• a little chopped green onion
• to taste parmesan cheese

Instructions

1. 1Mix the dry ingredients

   

   Combine flour, salt, and yeast in a large glass bowl, using a whisk to thoroughly mix the dry components together.

   Tip: Ensure the salt and yeast are evenly distributed to encourage proper fermentation.
2. 2Add water to the dry mix

   

   Pour measured clear water directly into the center of the flour mixture in the glass bowl.

   Tip: Pouring steadily helps hydrate the flour evenly from the inside out.
3. 3Knead the shaggy dough

   

   Use your hands to knead the shaggy dough directly inside the glass bowl until it comes together.

   Tip: Do not worry if the texture feels rough at first; continued kneading will smooth it out.
4. 4Stretch and fold the dough

   

   Grab a portion of the rested dough, stretch it upwards, and fold it back over itself inside the glass bowl.

   Tip: Stretching and folding builds gluten strength naturally without excessive traditional kneading.
5. 5Shape the divided dough

   

   Transfer the divided dough portion onto a floured wooden cutting board, then fold and shape it into a uniform piece.

   Tip: Wear food-safe gloves to keep the sticky dough from clinging to your hands.
6. 6Form the pizza crust

   

   Place the fermented dough ball onto a bed of yellow semolina flour, then press and stretch it flat to form a round pizza crust.

   Tip: Semolina flour adds a wonderful rustic crunch and keeps the dough from sticking to the surface.
7. 7Spread the Tomato Paste

   

   Spoon the ready-made canned tomato paste directly onto the center of the stretched pizza dough. Use the back of a metal spoon to spread it evenly in a circular motion, leaving a clean border for the crust.

   Tip: Keep the tomato paste layer relatively thin so that its flavor enhances rather than overpowers the unique taste of the natto.
8. 8Mix the Natto

   

   Add the mustard and soy sauce that comes with the natto packaging into the container and stir vigorously until it becomes stringy and frothy.

   Tip: Stirring vigorously helps activate the stickiness and flavor of the natto.
9. 9Add the Natto Layer

   

   Carefully spoon the frothy, stringy natto mixture directly over the bright red tomato paste layer. Spread it evenly across the surface of the raw pizza dough.

   Tip: Distributing the natto evenly ensures that every bite will have a balanced mix of Asian-style flavors and the Italian-inspired tomato base.
10. 10Top with mozzarella

    

    Arrange thick slices of mozzarella cheese evenly over the layer of natto. Drizzle a little olive oil over the top before baking.

    Tip: Thick slices of mozzarella will melt beautifully and create a rich, cheesy blanket over the natto.
11. 11Bake the Pizza

    

    Slide the assembled pizza off the peel and directly onto the hot stone inside the pizza oven, baking at 400 degrees for 2 minutes and 30 seconds.

    Tip: Make sure the pizza peel is lightly dusted with flour or cornmeal so the dough slides off smoothly.
12. 12Grate Fresh Cheese

    

    Immediately after pulling the hot pizza out of the oven, use a microplane or grater to dust a layer of fresh parmesan cheese over the top while it is still bubbling.

    Tip: Grating the cheese directly over the hot pizza allows it to melt instantly into the surface.

Storage & Reheating

Burn It Off

Frequently Asked Questions