Why this formula works
Chocolate and marshmallows cannot survive a full pizza bake. The dough is therefore baked almost completely with a thin butter-sugar barrier; chocolate melts in residual heat and marshmallows receive only a short final blast. Biscuit crumbs go on last so they remain crisp.
Honest timing
| Active preparation | 15 min |
| Hydration / proof / preheat | 45 min |
| Cooking / baking | 10 min |
| Elapsed total | 1 h 10 min |
Ingredients
- mature home-oven pizza dough ball230 g (8.1 oz)
- unsalted butter, melted15 g (0.53 oz)
- fine sugar15 g (0.53 oz)
- milk chocolate, chopped into 1 cm pieces80 g (2.82 oz)
- mini marshmallows60 g (2.12 oz)
- graham crackers or digestive biscuits, roughly crushed35 g (1.23 oz)
- flaky sea salt, optional0.5 g
Equipment
- pizza stone or steel and peel
- pastry brush
- heatproof offset spatula
- small tray for catching loose sugar
- broiler or strong top heat
Exact method
- 1. Place a stone or steel in the oven and preheat at maximum heat for at least 45 minutes. Position it so the top of the pizza will sit 12–15 cm below the broiler.
- 2. Open the dough to 24–26 cm, slightly smaller and thicker than a savory pizza. Keep a 1.5 cm rim and dock the center 8–10 times to limit a large central bubble.
- 3. Brush the center and rim with melted butter, keeping 5 g for the finish. Sprinkle the sugar evenly; shake off loose piles that would burn on the stone.
- 4. Bake the bare sweet base for 5–7 minutes, until the underside is set and the rim is light gold. Deflate only an oversized center bubble with the tip of a knife.
- 5. Remove the base. Scatter chopped chocolate across the hot center, leaving a 1 cm gap at the rim. Wait 30 seconds, then spread gently into an even layer.
- 6. Arrange mini marshmallows in one layer with small gaps; stacked marshmallows brown outside before melting inside.
- 7. Return for 60–120 seconds under close observation, preferably with the broiler. Rotate once and pull when marshmallows are inflated and patchy golden, not black.
- 8. Immediately add crushed biscuits, the remaining melted butter and optional flaky salt. Rest 2 minutes so the chocolate thickens enough to slice without running off.
- 9. Cut with a warm dry knife and serve while the marshmallow still stretches. Warn diners that the chocolate layer stays hotter than the crust.
How to know it is ready
- Base is crisp enough to lift while the center remains slightly soft.
- Marshmallows are inflated and golden in spots, never charred through.
- Chocolate is glossy and molten but no longer runs like liquid when sliced.
Troubleshooting
- Burnt marshmallows: shorten the final stage and increase the distance from the broiler.
- Soggy center: bake the naked base longer before adding chocolate.
- Chocolate seizes or turns grainy: melt it from the hot crust, not during a long bake.
- Crumbs go soft: add them only after the pizza leaves the oven.
How to adapt the base recipe
- For dark chocolate, use 70 g and add 5 g extra sugar only if desired.
- For a thicker pan dessert, scale the chocolate and marshmallows by surface area and extend the base pre-bake.
- Do not add savory sauce, cheese or generic pizza finishing oil; they have no place in this dessert.
Storage and food safety
Best served immediately. Refrigerate leftovers for up to 2 days and reheat briefly at 180°C / 356°F; marshmallows will be less elastic after chilling.
Allergens
Gluten (wheat), Milk, Soy Depending on the selected product, may also contain: Egg.
Always verify every label and cross-contact risk; brand formulations can change.