Stuffed Crust Pizza Recipes

Steps:

• You can make the pizza dough up to 48 hrs before you want to cook the pizza. Warm the milk in a saucepan until steaming but not boiling. In a large bowl combine the flour, yeast, sugar and 1 tsp salt. Add 1/2 tbsp oil to the milk and leave to cool until just warm -when you place a finger in the liquid it should feel body temperature. Pour the liquid into the bowl and either mix with a wooden spoon or food mixer, until the ingredients are well combined. Tip out onto your work surface and knead for 10 mins, or continue mixing in the mixer for 5-7 mins, until you have a smooth and elastic dough. Clean and oil the bowl, return the dough and cover with cling film. Leave somewhere warm to rise for 1-2 hrs, until doubled in size, or place in the fridge for up to 48 hrs.
• Meanwhile, make the sauce. Pour the remaining oil and passata into a saucepan and add the squashed garlic, oregano and a pinch of sugar. Season well and simmer for 5-10 mins, until the sauce is thick. Remove the garlic cloves and set aside until you're ready to assemble the pizza.
• If the dough has been chilled remove from the fridge and leave at room temperature for 1 hr. Dust the work surface with polenta and tip the dough onto it. Punch the dough down to knock out the air bubbles then shape into a disk. Roll out the dough to a pizza base, about 35cm wide. Dust a large baking sheet with polenta and place the dough on top, making sure the dough can move around freely. Use 125g of the mozzarella to create a ring around the outside edge of the pizza base, leaving 1/2cm gap between the edge. Brush a little water inside the mozzarella ring then fold over the outside edge to enclose the mozzarella and create a stuffed crust. Press firmly to stick the dough in place.
• Spoon the sauce over the middle of the base and top with the remaining mozzarella. Scatter with your chosen toppings (save any fresh herbs for scattering over at the end) and brush the stuffed crust with a little oil, then lightly cover with oiled cling film and set aside for 20-30 mins, until the dough has puffed up a little. Meanwhile heat oven to 240C/220C fan/gas 9 with a large baking sheet on the middle shelf to heat up.
• When the oven is hot and the pizza dough has puffed up, quickly open the oven door and slide the pizza onto the hot tray. Shut the door and cook for 15-20 mins, or until bubbling and cooked through. Leave to cool for a few mins before eating.

Steps:

• Pour the olive oil into an 11-by-17-inch rimmed baking sheet. Transfer the dough to the pan, turning to coat it with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet, 1 1/2 to 2 hours.
• Slide your hands under the dough, lift and gently stretch it to fit the pan. (It's okay if it doesn't stretch to the corners.) For the final rise, loosely cover with plastic wrap and set aside until slightly puffy, 30 to 45 minutes.
• While the dough rises, preheat a grill for high heat - it needs to be 500 to 600 degrees F when covered.
• Stir the tomatoes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a medium bowl until combined.
• When the dough has risen, place the cheese sticks all the way around the edges, leaving a half-inch border. Fold the dough up and over the cheese sticks until they are totally enclosed, then gently pinch the dough to seal, creating a stuffed crust. Stretch and pull the dough gently to fill the edges of the baking sheet. Sprinkle 3 tablespoons of the Parmesan evenly over the dough, all the way to the edge. Then top with the sliced mozzarella, leaving the border exposed. Spoon the tomato mixture over the mozzarella, inside the border. Top with the pepperoni and remaining 3 tablespoons Parmesan.
• Put the pizza sheet directly on the grill grates, cover the grill and cook until the crust is lightly browned at the edges, about 15 minutes. Using a large metal spatula, slide the pizza directly onto the grill grates, cover and continue to cook until the crust is dark golden brown and the mozzarella is bubbly and lightly browned in spots, about 10 minutes more. Transfer to a cutting board and let sit for 10 minutes. Top with some basil leaves and cut into squares.

Steps:

• Combine 4 cups bread flour, beer, water, shortening, yeast, brown sugar, salt, garlic powder, and onion powder in the bowl of a stand mixer fitted with a dough hook attachment. Mix, adding remaining flour a little at a time, until dough pulls away from the sides of the bowl and forms into a ball, about 2 minutes.
• Lightly grease a large bowl with 1 teaspoon olive oil. Add dough. Cover with a clean towel and let rise until doubled in size, about 1 hour.
• Grease 2 pizza pans with remaining 2 teaspoons olive oil; dust with cornmeal.
• Punch dough down gently and divide into 2 portions. Place dough on the prepared pans. Cover and let rest, about 5 minutes. Stretch dough out 1 inch past the edge of the pans.
• Arrange 8 sticks of cheese, ends touching, around the edge of 1 pan. Fold overhang over cheese and press dough to seal. Repeat with second pan.

Steps:

• Preheat the oven to 475 degrees F.
• Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.
• Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.
• Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.
• Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.
• Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.

Steps:

• For the pizza: Put the pizza dough in a large bowl and coat with the oil. Cover the bowl with plastic wrap and let it sit in a warm place until slightly puffy and at room temperature, about 30 minutes.
• Spread the butter all over the inside of a metal 8-by-8-inch baking pan and put the dough in the middle. Starting from the middle of the dough, and using your fingertips, push the dough out to the corners of the pan and all the way up the sides.
• Make a pepperoni border (slightly overlapping the meat) around the bottom edge of the dough (about 8 pepperonis per side). Put 1 cheese stick on top of the pepperoni on each side, then fold down the dough from the edges of the pan to cover them. Push the dough with the pepperoni and cheese inside back tightly against the sides of the pan. Seal the dough around the pepperoni and cheese by pressing and pinching the dough together. You now have a stuffed crust. Cover the dough in the bottom of the pan (but not the crust) with the remaining pepperoni.
• Pull each of the remaining 4 cheese sticks into 4 long pieces. Put half the cheese pieces evenly on top of the crust along the edges of the dough so that they are touching the sides of the pan. Put the remaining cheese pieces over the pepperoni in the middle. Sprinkle the entire pizza with Parmesan. Cover with plastic wrap and keep in a warm place until puffy, about 30 minutes.
• Position an oven rack in the bottom third of the oven, put a baking sheet on the rack and preheat the oven to 500 degrees F. Put the pizza on the preheated baking sheet and bake until edges are dark golden and the cheese is melted and bubbling, 15 to 20 minutes.
• Meanwhile, make the meat sauce: Heat the oil in a small saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic, bell pepper and onion and cook, stirring occasionally, until the moisture has evaporated from the pan and the onion is soft, about 3 minutes. Add the tomato paste, 3/4 cup water, a pinch each of red pepper flakes and salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium-low and cook, uncovered, stirring often, until thick, about 5 minutes.
• Remove the pizza from the oven and loosen the sides and bottoms from the pan with a metal spatula. Slide the pizza onto a cutting board and spoon the sauce in the center of the pizza. Sprinkle with more Parmesan and cut into squares for serving.

Steps:

• Heat oven to 400°F. Grease large cookie sheet with shortening or spray with cooking spray. Sprinkle cornmeal over cookie sheet.
• On cookie sheet, press or roll dough into 13-inch round. Arrange string cheese sticks in circle around edge of dough. Carefully roll edge of dough up over cheese; seal well.
• Spread tomato paste evenly over dough. Top with onion, bell pepper, mushrooms, pepperoni-style slices and olives. Sprinkle with cheese.
• Bake 15 to 17 minutes or until crust is golden brown and cheese is melted. Cut into wedges to serve.

Steps:

• Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
• Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
• Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
• Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges.
• Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.

Steps:

• Fry up your sausage until cooked. Drain it (really really greasy!).
• Chop your olives, onion and pepper.
• Cover your pan with tinfoil, spray it/grease it. Pop open your tube of dough and lay it out in the pan (13x9in). Smooth it out so all edges are touching the sides.
• Grab your string cheese and start laying them around the edges (3 wide for long ways in the pan, 2 for the short). Roll dough over string cheeses, smooth together edges to prevent cheese from gooshing out.
• Bake for 8 minutes in a 425F oven.
• While that bakes, put 1tbsp butter in a microwave safe bowl and 1tsp garlic, melt in microwave.
• Remove your dough when the time is up and brush your dough with the melted butter.
• Add your toppings! Add cheese, LOTS and LOTS of cheese.
• Put back in oven to bake more for about 6 to 8 more minutes. Remove from oven, let cool for a bit, slice and ENJOY!

Steps:

• Heat oven to 400°F Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares.
• Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
• In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
• Bake at 400°F For 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.