Stuffed Crust Pepperoni Pizza

Homemade Pizza: Take Two. Since my first homemade pie turned out well, I decided to venture into something a bit more challenging…stuffed crust pizza.
Same dough recipe as last time. However, this time I rolled it out a bit thinner, added mozzarella string cheese around the edges, and rolled the crust over the string cheese to form a rectangular shape.
With the mozzarella sticks tucked safely inside their doughy home, I added the usual suspects: a little sauce, way too much fresh grated mozzarella, and a handful of pepperoni.

The only thing that kept this from being pure cheesy, pizza-ey nirvana was that I just couldn’t wait to get this cooking, and I made the mistake of putting it in before the oven was completely preheated to 500 degrees. As a result, the pizza cooked a bit slower which caused some of the cheese in the crust to ooze out into the middle of the pie. No worries, still tasted great. Live and learn.

The Dough:Mark Bittman’s Basic Pizza Dough Recipe

The Directions: You’ll need about 8 cheese sticks for the stuffed crust. Use whatever toppings you like. To bake, preheat the oven to 500 (and wait until it actually gets there…unlike my impatient self). I use a rectangular pizza stone that preheats in the oven. While the oven is preheating, spread a sheet of parchment paper on a cutting board. Toss a little cornmeal on top of the parchment paper. Rub a bit of olive oil on the dough, and roll it out on the parchment paper. When the crust is stuffed and the toppings are added, slide the pizza with the parchment paper onto the stone in the preheated oven. Bake for about 10 – 12 minutes until cheese is melted and pizza is golden brown.

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