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Step 1
This recipe suits a variety of pizza styles, but we think New York-style is a great fit. Remember to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.
Step 2
Place all ingredients except the crab in a mixing bowl and stir until fully incorporated. Tip: Pick through the crab meat to ensure there aren't any leftover pieces of shell mixed in.
Step 3
Once you’ve checked the crab meat, gently mix in with the rest of the ingredients and let it marinate in the refrigerator for at least 1 hour (maximum overnight). Add more Tabasco as desired.
Step 4
Heat the oil in a medium pan to about 375°F (190°C). Using a mandoline, slice your shallots super thin — about the thickness of a coin. Separate the rings of the shallots and lightly toss them in corn starch. Shake off any excess corn starch. Fry the shallots in batches until golden brown, about 2 to 3 minutes, stirring once each batch to prevent sticking.
Step 5
Use a slotted spoon to retrieve the shallots and put them on a paper towel to dry. Season them with salt while they’re still hot. (You can make the shallots in advance and keep leftovers stored in an airtight container for up to a week.)
Step 6
Fire up your pizza oven, aiming for 700°F to 800°F (370°C to 426°C) on the stone baking board inside. Use an infrared thermometer to quickly and accurately check the temperature of the middle of your stone. Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch-round base, and then lay the stretched dough onto your lightly floured pizza peel or countertop.
Step 7
Spread 60 grams of mozzarella evenly over the dough.
Step 8
Spoon about 100 grams of the crab dip in between the mozzarella, then launch the pizza into your oven.
Step 9
After 2 to 3 minutes, rotate the dough and cook for a further 30 seconds to 1 minute to ensure an even cook.
Step 10
Remove from the oven. Slice, then sprinkle with a quarter of the chives and fried shallots.
Step 11
Serve with a lemon wedge and Tabasco on the side, and enjoy.