Stuffed Crust Pizza
A delicious stuffed crust pizza, with your favorite classic pizza toppings. (Makes 2 12inch by 17inch rectangle pizza crusts or 2 14inch round pizza crusts)
Equipment
Ingredients
- 4 sticks String Cheese mozzarella, cut into thirds
- 4 oz Pepperoni
- 2 cups Mozzarella Cheese
- 1 cup Cheddar Cheese
- 1 tbsp Italian Seasoning
For the Dough
- 2 tbsp Yeast instant
- 1½ cup Warm Water
- 2 tbsp Sugar
- 2 tsp Salt
- ⅓ cup Oil
- 4½ cups Flour
For the Sauce
- 1 15oz can Tomato Puree
- 1 tbsp honey
- 1 tbsp Worcestershire
- 1 tbsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Red Pepper Flakes
- 2 tbsp Oil
Instructions
- In a large bowl, combine warm water, and sugar until fully dissolved. Add yeast and let sit to activate for about 10 minutes. Yeast should become slightly foamy.
- Add flour, salt and oil to activated yeast mixture. Stir together until a sticky dough forms. Cover with plastic wrap and allow to proof for about an hour (until dough has doubled in size)
- Preheat oven to 425degF.
- Once risen, split into two equal halves. Add one half of dough to floured surface and use a rolling pin to press out into ¼-in thick in the shape of the baking sheet, and over lapping by about one and half inches. Place dough on the baking pan. Place piece of string cheese around the edge of the pan, against the raised edge. Fold the excess dough over the top of the cheese and press slightly against.
- Spray with cooking oil and bake for 10 minutes.
- In a small bowl, add sauce ingredients and stir to combine.
- Remove par-baked crust from oven and add half of sauce, 1 cup of mozzarella cheese, half of pepperoni, half of cheddar cheese. Brush cooking oil around crust and sprinkle with Italian seasoning. Repeat with second pizza crust.
- Bake for 10-15 minutes longer. Let rest for 5 minutes before cutting.
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