Why this formula works
Mix all dry ingredients in a heatproof bowl. Heat the oil to 175°C / 347°F, pour one third over the mixture, wait 20 seconds, then add the rest at 135–140°C / 275–284°F. The measured formula is designed around the final use, while the sensory checkpoint—The first pour should fizz strongly; the second should bubble gently, and no flake should turn black.—is more reliable than the clock alone.
Honest timing
| Active preparation | 12 min |
| Hydration / proof / preheat | 30 min |
| Cooking / baking | 8 min |
| Elapsed total | 50 min |
Ingredients
- rapeseed oil200 g (7.1 oz)
- coarse chili flakes20 g (0.71 oz)
- white sesame seeds18 g (0.63 oz)
- store-bought fried onion10 g (0.35 oz)
- sweet paprika4 g (0.14 oz)
- fine sugar3 g (0.11 oz)
- fine salt3 g (0.11 oz)
Equipment
- heatproof bowl
- small saucepan
- digital thermometer
- clean dry jar
Exact method
- 1. Weigh every ingredient before starting and complete all chopping, grating or temperature preparation; this recipe moves too quickly for measuring midway.
- 2. Set up the base exactly as follows: Mix all dry ingredients in a heatproof bowl. Heat the oil to 175°C / 347°F, pour one third over the mixture, wait 20 seconds, then add the rest at 135–140°C / 275–284°F.
- 3. Add the seasonings in the stated quantities and scrape the bowl or pan thoroughly, so no concentrated pockets remain.
- 4. Control the process by temperature and texture: The first pour should fizz strongly; the second should bubble gently, and no flake should turn black.
- 5. Taste a small cooled sample. Judge salt, acid, sweetness and heat in that order; warmth can hide both salt and chili.
- 6. Scrape into a clean container and complete the stated resting or cooling time. Stir once more before judging final consistency.
- 7. Use it deliberately: stir from the bottom and use 5–12 g per pizza after baking.
How to know it is ready
- The first pour should fizz strongly; the second should bubble gently, and no flake should turn black.
- A cooled spoonful is homogeneous, without watery seepage or a greasy ring.
- The primary ingredient remains recognizable after seasoning.
- The stated pizza dose gives flavor without making the base soggy.
Troubleshooting
- Too thin: first complete the rest; then correct in small measured additions rather than guessing.
- Too thick: loosen with the recipe's liquid 5 g at a time.
- Unbalanced: cool a sample before adding more salt, acid, sugar or chili.
- Separated: stop heating, transfer to a cool bowl and re-emulsify gradually.
How to adapt the base recipe
- stir from the bottom and use 5–12 g per pizza after baking.
- Scale by weight, not by spoons; keep every ingredient in the same ratio.
- Change only one of heat, acid or sweetness at a time and record the adjustment.
Storage and food safety
Cool completely, close and refrigerate for up to 3 weeks. Use only thoroughly dried, shelf-stable aromatics; this version deliberately contains no fresh garlic.
Allergens
Sesame
Always verify every label and cross-contact risk; brand formulations can change.