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+ servings

Oysters and Scallops Open Pie | Gulf of M Pizza

Course Main Dish
Cuisine American
Keyword cheese, lycooking, lyukum cooking lab, mozzarella, oyster, pie, pizza, recipe, Salamangrill, seafood, seaweed
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 1 day 34 minutes
Servings 4 people

Ingredients

for dough for two 12" pie

  • 326 g bread wheat flour King Arthur Unbleached Bread Flour preferred (14% gluten)
  • 1/2 tbsp honey
  • 1 1/2 tsp kosher salt
  • 1/2 tsp Saf Instant Yeast
  • 1 tbsp olive oil
  • 210 ml water 70F

for white sauce (2 pies)

  • 1 tbsp butter
  • 1 tbsp wheat flour all-purpose, King Arthur
  • 1 cup milk whole
  • 1/2 cup oyster juice
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper freshly ground, adjust to taste
  • 1 tbsp onion caramelized, optional
  • 1 tbsp garlic caramelized, optional

for topping (2 pies)

  • 12 each scallops large, defrosted
  • 10 each oysters Gulf of Mexico origin, shacked
  • 6 oz Asadero cheese shredded
  • 6 oz Oaxaca cheese splitted into thiner threads
  • 2 tbsp seaweed dry (e.g., aonori)

for addition

  • 1 tbsp clarified butter for pre-cooking seafood
  • 2 tbsp semolina for dusting peel

Instructions

for dough

  • Dissolve salt and honey in water. Combine all ingredients and make a slightly sticky, soft, and supple dough. Divide the dough into 2 pieces. Form each into a ball, brush it with some olive oil, and place inside its own zipped freezer bag. Keep for them 15-30 minutes in room temperature, then put in the refrigerator for at least 12 hours. Remove the balls from the refrigerator 2 hours prior to making pizza.

for white sauce

  • When buying fresh shacked oysters, make sure to get enough oyster juice. Strain oysters and reserve the juice.
  • Melt 1/2 tbsp clarified butter on medium heat and half cook oysters for about a minute, stirring. They will release some juice. Add it to strained fresh oyster juice and reserve. Reserve half cooked oysters for later use.
  • Slice scallops across in half. Melt 1/2 tbsp clarified butter on medium heat and half cook scallops for about a minute, flipping. They will release some juice. Add it to collected oyster juice and reserve. Reserve half cooked scallops for later use.
  • Mix seafood juices and milk. Melt butter, add flour and cook it for about a minute, stirring. Whisk in half of liquid mixture, than whisk in the rest. Bring to simmer, season, and cook whisking for about 15 minutes. Adjust the taste, strain, cool down to room temperature.

for baking in Salamangrill

  • Place baking stone or steel on the rack and move it to the highest position (closest to the heating element). Turn on the high heat. Preheat the stone for 4-5 minutes.
  • Make one pizza at a time. Divide seafood and cheeses into two portions. Shape half of the dough on the counter and transfer to the peel dusted with semolina. Spread the sauce and sprinkle with shredded Asadero.
    Sliding pizza onto hot baking steel
  • Move the rack with hot baking stone to the lowest position. Carefully slide the pizza from the peel onto the baking stone. Arrange seafood and strings of Oaxaca.
    Making Gulf of M Pizza
  • It should take about 4 minutes to bake. Turn it 180 degrees after 2 minutes of baking to ensure equal heat distribution. When done, sprinkle with dry seaweed. Repeat with the second pizza.
    Gulf of M Pizza (Oysters and Scallops)