Steps

1. In a container, combine 125g Water, 3g Sugar, and 2g Dried Yeast. Mix with a spatula.
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2. Add 110g Bread Flour, 40g Whole Wheat Flour, and 2g Salt. Mix with a spatula.
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3. Once all ingredients are combined, let it cold ferment in the refrigerator for 10 hours. (This is the key!) If making on the same day, let it ferment at room temperature for 1.5 hours.
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4. After fermentation, when the dough has risen, gently mix it with a spatula to deflate.
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5. Generously dust a flat surface with flour and take out half of the dough.
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6. Dust the top of the removed dough with flour and shape it into a round.
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7. After dusting both sides, use your fingertips or the palm of your hand to stretch it into a circle.
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8. If the center of the dough is too thick, push it outwards to stretch, forming a circle about 20cm in diameter.
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9. Lift the dough with parchment paper and place it in a frying pan. Adjust the shape within the pan if it collapses.
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10. Cook over low heat for 20 seconds.
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11. Increase heat to medium and cook until the bottom is browned (about 2 minutes).
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12. Once the bottom is browned, flip the dough.
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13. Cover and steam over medium heat (about 2 minutes).
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14. Remove when the other side is also browned.
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15. Place the other piece of dough on parchment paper and cook in the frying pan with the paper, following the same steps.
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16. Trim the tough ends off 10 Shiso Leaves, roll them up tightly, and julienne.
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17. In a bowl, combine 30g Mayonnaise and 30g Mentaiko and mix well.
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18. Add 40g Peeled Shrimp and mix everything to create the mentaiko mayo sauce.
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19. Place one of the cooked pizza bases on aluminum foil and spread the mentaiko mayo sauce all over it.
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20. Sprinkle with 50g Mixed Cheese.
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21. Bake in a toaster oven or broiler until the cheese is browned.
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22. Once browned, remove and cut into desired portions.
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23. Scatter half of the julienned shiso leaves over the baked mentaiko mayo pizza.
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24. Drain the oil from 1 can of Tuna and mix with 2 tsp Olive Oil.
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25. Place the other cooked pizza base on aluminum foil and spread the tuna and olive oil mixture over it.
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26. Halve 5 Cherry Tomatoes and scatter them over the dough.
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27. Sprinkle with Salt and Pepper (to taste).
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28. Sprinkle with 50g Mixed Cheese.
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29. Bake in a toaster oven or broiler until the cheese is browned.
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30. Once browned, remove and cut into desired portions. Scatter the remaining shiso leaves on top.
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