sTUFFED cRUST pIZZA Recipe

Want to take homemade pizza to the next level, this super-simple stuffed crust pizza recipe is the answer! The crust is jam-packed with mozzarella, it’s the perfect sharing meal to impress everyone it’s put in front of! It doesn’t take long to make and anyone can do it. You can add any toppings. One I’d recommend (shown in this recipe) is a white base with mushroom, thyme, and spring onions.

Prep Time: 1.5 hours

Cook Time: 15 mins

Difficulty: Easy

Serves: 4

Ingredients

Flour - 500g
Water - 280g
Maple Syrup - 1 tsp (or 1 tsp sugar)
Dried Yeast - 10g (1.5 sachets)
Salt - 1.5 tsp
Olive Oil - 1 tbsp
Mozzarella - 500g (plus some for topping)

Optional Toppings

Mushrooms - 150g
Thyme & Parsley - handful
Ricotta or mascarpone - 150g
Spring Onions - 2

Method

Pizza Step One - Autolyse

First combine the flour and water in a bowl and leave for 30 to 60 minutes.

This resting period with just flour and water is called autolysing. It benefits the texture, rise, and flavour of the dough.

Pizza Step Two - Bulking

Mix into the dough the maple syrup, yeast, salt, and after that the olive oil.

For those who fancy a workout, you’ll be kneading by hand (like me!). Put the dough on a lightly floured surface and using the heel of your hand, stretch the dough away from you, fold it back on top of itself, and repeat; then keep repeating... BBC Food has a good article on how to knead (BBC Food: Kneading). If you have a stand mixer, fit it with a kneading hook and allow the mixer to knead the dough.

Knead the dough for about 10 to 15 minutes until it goes slightly shiny - you’ll feel the dough’s resistance increase slightly as it approaches being done.

Leave covered by a tea towel at room temperature for about an hour until doubled in size.

Pizza Step THree - Topping Prep

Depending on what you’re going to top the pizza with, you may need to cook off some of the moisture before putting the toppings on the pizza.

For mushrooms, slice them, add to a pan with a little oil and the herbs and cook over a low-medium heat until cooked. Place on kitchen paper to remove the moisture.

Also if the mozzarella is in brine, remove and slice it into long sticks. Place on kitchen paper to dry off.

Pizza Step Four - Crust Stuffing

Line a baking tray with grease proof paper.

Using your hands, press down on the dough in the bowl a couple of times to remove the larger air pockets. Transfer to a lightly floured surface and using your hands, gently stretch the dough until it’s about the width of a pound coin and slightly larger than the proportions of the tray you’ll be baking it in.

Next make the stuffed crust. To do this place a ring of the mozzarella sticks end to end all the way around the pizza about 3 cm (1 inch) in from the edge of the dough.

Using your finger dipped in water, slightly wet the outer strip of dough in between the mozzarella ring and the edge of the dough. Fold this edge over the mozzarella so the the mozzarella becomes encapsulated in a tube of dough, and press the edge of the dough you’ve just wrapped over the mozzarella down onto the pizza to seal the mozzarella into the crust. The water may be enough to hold the dough in place, but if not use a fork to gently seal the dough down.

Pizza Step Five - Load Up

Preheat the oven to 180°C (356°F) for a fan oven.

Place your toppings on the pizza. If you’re following my topping recipe, spread the ricotta / mascarpone across the base, and load the pizza with the cooked mushroom and herb mix, mozzarella slices, some thinly sliced spring onions, and a little salt and pepper.

If making a different flavour, add your sauce base and other toppings now.

Using a pastry brush (or your hands) brush the crust with a little oil and place in the oven for 12 to 18 minutes until golden brown.

Pizza Step Six - Stuffed crust pizza

Remove from the oven and allow to cool for about 5 minutes (it’ll help the cheese / toppings hold together a bit more). Then serve.

And that’s it, hope you enjoy!