Experiment No. 016 — Three-Ingredient Oxtail Pizza (Plantain Crust Variant)
Scope
Reimagine pizza as a modular hybrid between dough science and braise reduction. This experiment builds a starch-stabilized crust from boiled green plantain and yogurt proteins, replacing gluten’s structure with retrograded starch strength and gelatinized plant fiber. The topping replaces tomato sauce with a glossy, wine-infused oxtail gravy.
Objective
Engineer a gluten-optional crust that balances crisp edges and tender chew while pairing it with a reduction-based “sauce” built through long-form Maillard reactions. The experiment demonstrates how starch retrogradation, collagen gelatinization, and fat emulsification merge into a single baked system.
Yield & Time
Yield: 1 × 13-inch pizza (≈ 3–4 servings)
Prep: 25–30 min | Cook: 6–8 hr (braise) | Bake: 10–15 min | Total: ~7–8 hr including cooling and rest
Formula – Weight, Volume, Ratio %
Weight = precision · Volume = accessibility · Ratio % = component balance
A. Base Crust Formula
Boiled green plantain (mashed, cooled) — 180 g | ¾ cup | 33.3 %
Greek yogurt (plain, full-fat) — 180 g | ¾ cup | 33.3 %
Self-rising flour — 180 g | 1½ cups | 33.3 %
Total dough: 540 g | ≈ 3 cups | 100 %
Crust Ratios
Plantain : Yogurt : Flour = 1 : 1 : 1 → balanced structure and mild elasticity
Fat : Starch = 0.12 : 1 → tender but stable crumb
B. Oxtail Reduction Gravy Formula
Oxtail (bone-in) — 900 g | 2 lb | 60 %
Neutral oil — 15 g | 1 Tbsp | 1 %
Garlic + aromatics — 30 g | 2 Tbsp | 2 %
Red wine — 25 mL | 2 Tbsp | 1.5 %
Water — 1000 mL | 4 cups | 30 %
Cornstarch — 24 g | 3 Tbsp | 1.5 %
Final gravy yield ≈ 400 mL | 1¾ cups
C. Cheese Matrix
Parmesan (grated) — 40 g | ½ cup | 25 %
Fontina (chunked) — 60 g | ½ cup | 37.5 %
Mozzarella (fresh sliced) — 60 g | ½ cup | 37.5 %
Total: 160 g | ≈ 1½ cups
Procedure
1. Crust Engineering
Slice plantain; boil 10–15 min until fork-tender.
Drain and cool completely (retrogradation step).
Mash, then combine with yogurt and flour until cohesive, slightly tacky dough forms.
Chill 15–30 min to tighten structure.
Roll between parchment to 13-inch round (~6 mm thick).
Pre-bake at 400 °F (204 °C) for 10 min until lightly set; cool 5 min before assembly.
2. Reduction Phase
Rinse oxtail with vinegar water; pat dry.
Sear in oil until deep brown crust forms.
Add garlic and aromatics; deglaze with red wine, scraping fond.
Add water to cover meat; simmer 6–8 hours until reduced by half.
Strain; reduce liquid to ≈ 400 mL.
Thicken with cornstarch slurry; cook until glossy and coat-forming.
Cool to 45–50 °C (115 °F) before assembly.
3. Assembly & Bake
Spread ≈ 80 g (¼ cup) cooled gravy on crust.
Top with 150 g shredded oxtail.
Layer cheeses in order: Parmesan → Fontina → Mozzarella.
Add extra oxtail and parsley if desired.
Bake 425–450 °F (218–232 °C) for 10–15 min until bubbling and golden.
Rest 5–10 min before slicing for moisture redistribution.
Observations & Findings
Plantain Gelation Law: Cooling gelatinized starch before mixing stabilizes water and reduces gumminess.
Crust Engineering: The plantain-yogurt matrix mimics gluten elasticity through retrograded starch and lactic proteins.
Reduction Pathway: Collagen converts to gelatin, creating a natural emulsified gravy base.
Deglazing Reaction: Wine polyphenols deepen flavor and enhance browning.
Vessel Tests: Cast-iron yields the richest crust color; perforated pans produce lighter, crisp edges; standard pans deliver bread-like softness.
Sensory Summary:
Crisp base with chewy center; mild plantain sweetness; glossy oxtail gravy with balanced acidity; layered cheese melt yielding both stretch and salt bite.
