I found this product at the supermarket, "palm pizza dough. As the name suggests, you can make a palm-sized pizza by putting pizza sauce and ingredients on it and toasting it. I compared it to a pizza made with standard "gyoza no skin".

Palm Pizza Dough

One day, I found a product called "palm pizza dough" at a supermarket in Tokyo. The price was 163 yen (tax included).

As the name suggests, it is a palm-sized pizza dough. When you put pizza sauce and ingredients on it and toast it, you can make a palm-sized pizza. But where have I seen this before...?

Freshly baked pizzas can be easily made in a toaster.

Yes, it looks very similar to dumpling skin. I remember seeing a recipe for making miniature pizzas out of gyoza skins.

Doesn't it look like a dumpling skin?

Compared to the gyoza skins I bought this time, the price, content, ingredients, and calories were almost the same. The main difference is that the pizza dough comes in 10 pieces and the gyoza skins come in 20 pieces. The pizza dough is thicker.

On the left is the dough for the palm pizza. A little thick.

I decided to make mini pizzas with both pizza dough and gyoza skins to compare the two.

Palm pizza dough vs. gyoza skin

Following the instructions on the package, I put pizza sauce, ingredients (sausage in this case), and cheese on top and toasted the dough until it was cooked (about 5 minutes). The dumpling skins took about 4 minutes to cook, so I took them out first.

Palm Pizza Dough and Dumpling Skin Pizza

With the same toppings.

Toast! The dumpling skins will toast faster.

Pizza made with "palm pizza dough

First, we tasted a pizza made with the "palm pizza dough". The surface of the dough is crispy and fragrant, and when you bite into it, it is chewy. The dough envelops the flavor of the tomato sauce, cheese, and sausage, giving it a well-balanced taste.

The edge is puffed up.

It is truly a crispy Italian-style pizza. If you elaborate on the ingredients, you will be able to enjoy the authentic taste.

Gyoza Skin Pizza

Next is the "dumpling skin" pizza. This one is crispier and more savory, with a light snack-like texture.

More "flaky" than the pizza dough ones.

The skin of the gyoza is thinner than pizza dough, so the ingredients are more assertive. The saltiness of the crust itself helps to intensify the flavor, making it more of a snack than a meal. Maybe a little sauce or cheese would be good.

As I said, the dough of the palm pizza is a special product, and I could taste a more authentic pizza. It would be better to use pizza dough if you want to eat freshly baked pizza easily, or dumpling skin if you want to make pizza-like snacks.