MALA-Ware Pizza
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Firing up the stove
From Bucka Sylce Za, Night City's favorite pizza joint. A New York slice inspired by mapo tofu, Sichuan málà and malicious software. “Your taste buds have been compromised.”
Why It Works
Crispy, salty pepperoni stays prominent while golden tofu adds texture and fermented chili umami brings savory depth. Sichuan peppercorn contributes its citrusy, tingling numbness.
Chef's Notes
- Keep the pepperoni prominent. It should remain recognizable as pizza rather than disappearing under the tofu.
- Use tofu for texture. Browning gives it a more substantial bite and helps prevent a soggy crust.
- Control the málà. Chili brings heat, while Sichuan peppercorn creates the characteristic numbing sensation. Too much can overwhelm the other ingredients.
- Keep the sauce concentrated. The pizza should be foldable, not wet.
References
Style: New York Slice.
Concept: Mapo tofu meets Sichuan málà and malicious software.
RECIPE CARD
MALA-Ware Pizza
Yield: One 14-inch pizza; approximately 6 large slices | Time: About 1 hour 10 minutes, plus tofu pressing and dough preparation
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Equipment
- Pizza steel or stone
- Oven capable of 500–550°F, if available
- Skillet
- Small saucepan
- Paper towels
Ingredients
Pizza
- 1 ball New York-style pizza dough, approximately 280–320 g
- 100 g doubanjiang tomato sauce, prepared below
- 150 g low-moisture mozzarella, shredded
- 50 g cupped pepperoni
- 100 g firm tofu
- 1 scallion, thinly sliced
- 1–2 tsp Sichuan chili oil
- A small pinch of ground Sichuan peppercorn
- 1 tsp neutral oil for cooking the tofu
Tofu Marinade
- 5 g soy sauce
- 5 g Shaoxing wine, dry sherry, or water
- 2 g fresh ginger, finely grated
- 1 small garlic clove, finely grated
- A small pinch of sugar
Doubanjiang Tomato Sauce
- 100 g crushed tomatoes
- 5–10 g doubanjiang, depending on its saltiness and heat
- 5 g neutral oil
- 2 g soy sauce
- 2–4 g sugar, if needed
Doubanjiang is fermented broad-bean chili paste. It provides the salty, fermented, savory backbone associated with mapo tofu.
Instructions
- Prepare the tofu. Drain the tofu and press it for 15–20 minutes. Cut into approximately 1–1.5 cm cubes. Combine the marinade ingredients, toss with the tofu, and allow it to stand for 15 minutes. Drain any excess liquid.
- Brown the tofu. Heat the neutral oil in a skillet over medium-high heat. Add the tofu in a single layer and cook until several sides are golden and lightly crisp. Allow excess moisture to evaporate, then remove from the pan and cool.
- Make the doubanjiang tomato sauce. Heat the oil in a small saucepan over medium-low heat. Add the doubanjiang and cook for 30–60 seconds, stirring until fragrant. Add the crushed tomatoes and soy sauce. Simmer for approximately 8–12 minutes until thick and spreadable. Taste and add a little sugar if needed, then cool completely. Start with less doubanjiang and increase after tasting; different brands vary considerably in saltiness and heat.
- Prepare the oven and dough. Preheat a pizza steel or stone at 500–550°F for at least 45 minutes. Stretch the dough into a 14-inch round.
- Assemble. Spread approximately 100 g of the sauce over the dough. Add the mozzarella, distribute the browned tofu across the cheese, then add the cupped pepperoni evenly over the top.
- Bake. Bake until the crust is browned, the mozzarella is bubbling, and the pepperoni cups have crisped around their edges. Expect approximately 6–10 minutes in a very hot home oven, depending on the dough and equipment.
- Finish. Remove from the oven, drizzle lightly with Sichuan chili oil, scatter the sliced scallions over the top, and finish with a restrained dusting of freshly ground Sichuan peppercorn. Slice into large New York-style wedges.
Plating
Serve in large New York-style wedges. Finish with a light drizzle of Sichuan chili oil, sliced scallions, and just a small pinch of ground Sichuan peppercorn so the málà effect does not overwhelm the pizza.
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Schossow Kitchen · schossowkitchen.com
