Steps

1. In a heatproof bowl, add 65g of water and heat in a 600W microwave for 30 seconds until lukewarm. **This is the key!** If it's too hot, the yeast will die, so be sure to check the temperature with your finger.
   🕒 00:38
2. Add 5g of sugar and 2g of instant yeast to the warmed water and gently mix with a rubber spatula.
   🕒 01:07
3. Add 50g of bread flour, 50g of all-purpose flour, and 2g of salt, and mix until the water is evenly distributed throughout.
   🕒 01:18
4. Once the dough starts to come together, add 5g of olive oil and knead by hand for about 3 minutes, rubbing it against the bottom of the bowl, until the dough is smooth and elastic.
   🕒 01:30
5. Form the dough into a ball, cover with plastic wrap, heat in a 600W microwave for 20 seconds, and then let it rest in the microwave for 10 minutes. **This is the key!** This step allows for quick fermentation.
   🕒 01:53
6. Cut 150g of napa cabbage in half and finely shred it into approximately 3mm thick strips.
   🕒 02:10
7. Lightly flour a sheet of parchment paper, take out the proofed dough, and shape it into a round while dusting with flour.
   🕒 02:32
8. Place the dough on the parchment paper and stretch it into a circle about 20cm in diameter. Pinch the inner edge by about 1cm with your fingertips to create a crust.
   🕒 02:49
9. Preheat your oven to 200°C (390°F).
   🕒 03:09
10. Spread a mixture of 1 tbsp of mayonnaise and 1/2 tsp of soy sauce evenly over the stretched dough.
    🕒 03:09
11. Arrange the shredded napa cabbage evenly over the soy sauce and mayonnaise base.
    🕒 03:22
12. Scatter 20g of shirasu (whitebait) over the napa cabbage.
    🕒 03:29
13. Sprinkle with salt and pepper to taste, and then scatter 30g of mixed cheese over everything.
    🕒 03:34
14. Drizzle mayonnaise over the mixed cheese and bake in the preheated 200°C (390°F) oven for about 15 minutes.
    🕒 03:42
15. Once baked, sprinkle with dried parsley, cut into desired serving sizes, and plate to serve. Enjoy!
    🕒 04:13