Why would someone eat pizza made with squid ink!? I wondered that too…until now. Simply because you get a great and spooky handmade black pizza dough ideal for Halloween. It is incredibly cheap. And it is natural. No chemicals go in it.
I have to say though, that we should have used two sachets instead of only one to make it darker. But we were obviously concerned about the ‘taste’. Using only one and given that we used the dough to make a sweet Halloween Black Monster Pizza, it was alright. No bad taste at all.Jump to Recipe
Ingredients to make three black pizza dough balls:
- 350 gr. Flour
- 8 gr. Fresh Yeast
- 15 gr. Salt
- 310 ml. water
- 1 sachet squid ink
Step by Step – How to make Black Pizza Dough
This is a Neapolitan pizza dough recipe, just black. We like the ‘breadiness‘ of Neapolitan very much. Also, we don’t have an electric mixer, so we use our hands in the traditional way.
Black Dough Basics: Water, yeast and Ink
We want to use about half of the fresh water and mix in the fresh yeast first of all. Once the yeast is dissolved, add the squid ink and keep mixing until also dissolved.
Making the Neapolitan style pizza Dough: Flour and salt
Add the flour slowly and in stages whilst mixing it with your hands. Allow the ingredients to incorporate mixing for a few minutes. Once all the flour is in, add the salt and keep mixing.
Now is the time to add the rest of the water too.
At this point, the squid ink has mixed thoroughly and we have a black dough which, hopefully, has come together and needs about 12-15 minutes of kneading.
Transfer your dough to a sealed plastic container and let it rest overnight at room temperature.
Making the Black Pizza Dough Balls
Next day, cut the dough in this case in three pieces. They will be around 275 gr each if you use these measurements.
Make them nice and round again and let them rest for a couple of hours (a bit longer in the winter).
Now you can put them in the fridge and use in the next 24-36 hours. Only bear in mind before baking them, you need to take them out and allow them to get back at room temperature again.
Can I freeze the black pizza dough balls?
Absolutely! I like to place them in a plastic container and freeze to use when convenient.
Handmade Squid Ink Black Pizza Dough
- 1 Portable Pizza Oven
- 350 g Flour
- 8 g Fresh Yeast
- 15 g Salt
- 310 ml Water
- 1 sachet Squid Ink
- Mix half of available fresh water to the fresh yeast.
- Once the yeast is dissolved, add the squid ink and keep mixing until also dissolved.
- Add the flour slowly and in stages whilst mixing it with your hands.
- Rest the mixed dough for a few minutes.
- Once all the flour is in, add the salt and keep mixing.
- Now is the time to add the rest of the water too.
- Knead the black dough for 12-15 minutes.
- Next day, cut the dough in this case in three pieces. Comes to 275g each.
- Round again and let them rest for a couple of hours
- Put them in the fridge and use in the next 24-36 hours.
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