Stuffed Crust Pizza
Makes 2 pizzas
Ingredients
- Dough:
- 1 cup (250 mL) warm water 100-110°F (38-43°C)
- 1 tsp (5 mL) active dry yeast
- 2 cups (500 mL) Robin Hood® 00 Style Pizza Flour
- 1 tsp (5 mL) salt
- Assembly:
- 12 string cheese sticks, any type
- 1/2 cup (125 mL) pizza sauce
- 1 1/2 cups (375 mL) shredded cheese
- toppings of your choice
- 1 tbsp (15 mL) cornmeal
Directions
Dough
Step 1:
Place pizza stone* on highest oven rack if using. If using conventional pan, dust with cornmeal and set aside. Meanwhile, preheat oven to 500°F (260°C).
*Pizza stone recommended.
Step 2:
Combine water and yeast in large bowl of electric mixer. Let sit until frothy, about 2 minutes. Add flour and salt. Beat on low speed 1 minute, increase to medium high and beat 2 minutes. Dough will be sticky. Remove to greased bowl. Cover with plastic wrap and tea towel. Let rise in warm place 45-60 minutes or until doubled.
If the dough is too sticky, very generously flour the counter and surface of dough and knead in gently until absorbed and easier to handle.
Assembly
Step 3:
Punch down dough and remove to floured surface. Divide in two. Working with 1 piece at a time, roll dough to 12” (30 cm) round. Transfer to cornmeal covered pizza wheel or prepared pan. Place 6 cheese sticks around perimeter of dough, leaving a 1” (2.5 cm) border from edge. Fold dough over cheese sticks and press to seal. Spread centre with pizza sauce, top with shredded cheese and additional toppings if using.
Step 4:
Bake in preheated oven 6-8 minutes or until crust is golden and cheese is bubbly. Repeat with remaining dough.