Cheese Burst Pizza is everybody’s favorite.
Many many people requested for this absolute yum recipe and here it is guys… Yummylicious presents a Cheese Burst Pizza Domino’s style.
In this recipe, only the tricky part here is the cheese sauce inside a cheese burst pizza.
That melty smooth sauce is the key ingredient in making an awesome cheese sauce.
Choosing a proper cheese is dependent on various parts, which will be shown in detailed in my next video, Science Behind Melted Cheese/ cheese sauce in cheese burst.
Now for there are 3 things to be kept in mind while choosing a cheese for this smooth cheesy gooey cheese sauce.
1. Cheddar Cheese
2. Emulsifier ( INS331): Sodium Citrate
3. Emulsifier ( INS452(i): Sodium Hexa Meta Phosphate
The details why these ingredients will be explained in the next video of science behind series.
So these 3 things are commonly found in:
1. Processed Cheese
2. Cheese Slices
Let’s check out the ingredients for making this cheese sauce:
1. Processed Cheese ( 100g )
I have used Processed cheese which is freshly grated, you can use cheese slices, which needs to be cut before making a cheese sauce.
** All ingredients should be at room temperature ( including cheese )**
2. Fresh Cream ( 3 Tbsp )
3. Milk Powder ( 2 Tbsp )
4. Milk ( 1 Tbsp )
Mix all the cream ingredients together
Use of Cream makes sure it retains the volume even after melting, also milk powder and cream makes the mixture very creamy.
Use a zip lock bag ( if you feel it should be wrapped with another plastic bag, go ahead. Double protection is always good.
In the zip lock bag put all ingredients and cold Butter (1 Tbsp)
The butter should be cold as if it is at room temperature or melted it will add excess oil to the cream sauce. Also, Butter is the imp, as every cheese sauce is unthinkable without butter then be it a Mac N Cheese or any Nacho Cheese dip.
All the ingredients must be well mixed before melting, it just gives it a head start and helps prevent splitting.
Typically this has to be done in a Sous Vide Machine, but as everybody doesn’t have it, we have to find a jughead.
The best Jugaad is a heavy bottom pot with water in it.
The correct time to put in water is when the water just starts getting tiny bubbles.
IMP: Do not boil the water
The flame should always remain medium Low as if the temperature of water increases, the cream cheese has a possibility of splitting at high temperatures.
So it’s best to keep up a low temperature.
Let it sit for 12-15 min in the water.
Blend it with a blender/ mixer grinder after it cools for 5 min at room temperature.
This will ensure the smoothness is maintained.
Now it is very amped to use this cheese sauce when it’s cold. If it is used immediately then it will fall off the tortilla and gooey cheese effect will be missing.
Even at this stage, it could be stored in the refrigerator for 7 days.
The proper way of storing it is:
Cover the top of the cheese sauce will cling wrap. Prevents drying it.
When u want to use, keep it at room temperature for 30 min and then with a spoon spread it onto a tortilla.
For the Pizza Dough:
All purpose flour ( 2 Cups )
Salt ( 1 Tsp )
– Mix flour and Salt together as there should not be a direct contact between yeast and salt.
Sugar ( 1 Tsp )
Instant yeast ( 1 & 1/2 Tsp)
You can use any yeast which is available like active dry yeast just read the users instructions on the back of the packet before you use it.
Oil ( 4 Tbsp )
Warm Milk ( 3/4th Cup)
Water could be used instead of milk.
Milk/milk powder gives a soft inside and crisp outside.
Knead to form a soft dough.
Knead by hand on floured surface for 8-10 min. It helps to form a gluten and helps to capture the CO2 and helps it to rise.
Let it rise for 3-4 hours.
Puncture the dough to release the alcohol formed by yeast.
Divide the dough
Rest the balls for at least 30 min
Spread cornmeal on your workspace.
Shape up the dough keeping 1/4 inch thickness.
Place it on oiled Pizza Pan.
Put all the cheese sauce on a tortilla which will fit on the pizza base of 9 Inch, by leaving some sides at the end.
Press it properly, cheese should not leak otherwise before the pizza is baked, the cheese will melt and fall off.
Mozzarella cheese ( as much as you love )
And toppings of your choice ( I have put, Bell peppers, Olives, Onions )
Pre-heat the Oven for 240C and bake for 15-20 min or until u see the base golden brown.
Serve hot and with loads of love.
I hope u try this recipe very very soon and impress all your family friends and everyone around you by making a cheese burst pizza and you can make it an absolute delight for everyone.
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