Stuffed Pizza Crust
This is really good, this can be made with cheese or sausage (I chose sausage this time). This recipe is my modified thin crust pizza dough recipe and my sauce recipe as well. I had to modify the recipe since you need a bit larger crust rolled out to start the process. My report in the comments section.
Equipment
- Pizza Pans (two 12 inch)
- Oven
Ingredients
Pizza Dough
- 3 cups all purpose flour
- ¾ teaspoon instant yeast
- ¼ teaspoon salt
- 1⅛ cup water
- 1½ teaspoon Italian seasoning, optional, or herbs of your choice
- 1 package Mozzarella Cheese sticks, About 6 to 10 sticks, or cooked sausage links
- melted butter
Sauce
- 1 can tomato paste, (170 g / 6 oz can)
- ⅔ cup water
- ¼ cup olive oil
- salt, to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
Instructions
- Preheat your oven to 250° C (480° F).
- Measure out the flour into a large mixing bowl. Add the salt and dried Italian seasoning/herbs of your choice (if using) and yeast, use your hand or a whisk to combine.
- Make a well in the center of the flour and pour in the water. Use your fingers or a wooden spoon to combine everything together. When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn’t yet gotten worked in.
- Knead the dough until all the flour is incorporated and the dough is smooth/elastic to the touch, about five minutes. The dough should still feel moist and just slightly tacky. If it’s sticking to your hands and counter top like bubble gum, work in more flour one tablespoon at a time until it’s smooth and silky. Then divide the dough into two parts.
- Sprinkle some corn meal around on each pan, the place one ball of dough in the center. Use the heels of your hands and working from the middle gently press the dough outward until it’s about ¼ of an inch thick or less, while rotating the pan, keep doing this until the dough is actually overlapped the edge of the pan by 1½ to 2 inches. You can also use a rolling pin for this on a floured surface, then roll up on the pin and lay over the pizza pan.
- Take the cheese sticks and tear in half lengthwise (If you want a lot of cheese, leave the sticks whole). Take each piece of cheese, or sausage link, and press into the dough at the edge of the pan, and do this all the way around the pan. Take the excess dough and fold over the cheese and using a fork, just lightly crimp down the folded over part to the dough on the bottom of the pan.
- Spoon ONLY the sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Brush melted butter over the crust area where the cheese or sausage is. Put into the preheated over for 5 minutes, then rotate it 180 degrees so it is evenly cooked for another 3 minutes. Remove from oven.
- Now add the toppings of your choice, return to oven for another 3-5 minutes or until the edges are golden brown and crispy. Remove from oven and let cool on a wire rack, repeat with second pizza. Each pizza should cool for about 5 minutes before serving.
- Note, if using sausage, pick a thin pork sausage link or thin Italian sausage link, you need to cook these first before placing on the dough. Just pan fry them and drain on a paper towel to remove extra oil.
- Note, if using bulk Italian sausage, sliced sausage, bacon, prawn, onions, peppers, you need to cook any meat products first, and cook onions and peppers just to soften them, prior to using as a topping.
Notes
The basic pizza is a fair value, the cheese or the sausage will determine that, then when you start adding toppings, then the price goes up, and can go up a lot, but is so good, and is a good treat for Thai relatives and neighbors.