Cinnamon Streusel Dessert Pizza

Yield: 2 pizzas, 16 servings

Pizza dough:

• 325g (1 cup 7 tbsp) warm water (110ºF)
• 5g (1 1/2 tsp) Caputo Dry Yeast
• 500g (3 1/4 cup) Antimo Caputo “00” Pizza Flour
• 10g (1 tbsp) Jacobsen Kosher Sea Salt

For the streusel:

• 3/4 cup all purpose flour
• 1/2 cup packed light-brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp Jacobsen Kosher Sea Salt
• 6 tbsp cold unsalted butter, cut into small pieces

For the glaze:

• 3 cups powdered sugar
• 1 tbsp vanilla extract
• 1/4 cup whole milk

To make the dough, first pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Stir and let sit for 5 minutes.

Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low (2nd gear on the KitchenAid) until a ball is formed, about 1 minute. Once all ingredients are incorporated and a ball is formed, set a time and mix for 8 minutes more.

Transfer to an oiled bowl/container. Cover. Let rise until doubled in size.

Turn out onto a floured surface and divide into 2 equal portions. Roll each half into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.

Preheat your Ooni Koda 16 over high heat for 20 minutes before baking.

Meanwhile, combine the streusel ingredients in the bowl of a stand mixer. Using the paddle attachment, beat on medium until butter chunks are about pea sized.

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Stretch the pizza dough to about 12” in diameter. Top with the streusel and spread evenly across the dough. Bake until the bottom of the pizza is lightly browned and dough is cooked through.

Whisk together the glaze ingredients in a small mixing bowl. Pour over the warm pizza. Slice and serve.