Makes 3 pizzas.
In a pastry bowl, combine dry ingredients first. Add milk and eggs, and mix until homogenized. Transfer dough onto the work surface, and knead for 10 minutes scraping off your fingers as you go. Continue kneading until it becomes smooth and elastic. Grab butter from the refrigerator, and work out to soften; it should remain cool but supple. Incorporate butter using half of the dough first; then add remaining dough – mix and knead until smooth. Shape dough into a tight round, and place in a greased pastry bowl. Cover, and let fermentation go for about an hour, it should have doubled in size. Divide into 3 X 12 oz/350g potions, and tight out into rounds. Place brioche balls onto a frozen baking tray – freeze for 20 min on each side. This step slows down the fermentation process; then chill brioche until ready to use. A this juncture, the chocolate pizza dough can be refrigerated for up to 2 days, or kept frozen for 3 weeks max.
Roll out, or stretch out dough using your fingers onto a large baking tray (Greased, or lined with silicone mat. Cover and let proof for about 30 min. *Brown sugar and molasse can be subbed for Piloncillo. Puncture the proofed pizza with your finger tips prior adding butter and sugar.
The use of a pizza stone is preferred (Shop Page). Set oven to 350ºF/180ºC. Top the proofed pizza with cubed butter and the brown sugar. Bake for 10 minutes. Then, spread over mascarpone and bake again for 8 minutes. Remove from the oven and turn it off. Top pizza with chocolate disks; pop in the oven for 45 seconds to melt. Transfer pizza on cutting board, and garnish with fruits. Enjoy chocolate pizza at room temperature!