Stuffed Crust Pizza Base
Stuffed Crust Pizza Base

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, stuffed crust pizza base. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Stuffed Crust Pizza Base is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Stuffed Crust Pizza Base is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have stuffed crust pizza base using 8 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Stuffed Crust Pizza Base:
  1. Prepare 500 g ‘OO’ flour (sold in all supermarkets)
  2. Get 7 g Dried Yeast
  3. Get 300 ml warm water and milk mixed
  4. Prepare 1 Teaspoon salt
  5. Get 200 g grated cheese for the stuffed crust
  6. Make ready 5 Cloves Chopped Garlic
  7. Prepare Milk wash to seal the stuffed dough
  8. Make ready Half a teaspoon of sugar

Stuffed Crust Pizza Base step by step. Sprinkle the dried yeast into the warm liquid, add the sugar and a pinch of flour then mix well, cover and leave in a warm spot. If your kitchen is not warm, place some warm water in a bowl and place the jug inside.. Quickly top the stuffed bottom crust with sauce and any extra toppings or cheese you would like.

Steps to make Stuffed Crust Pizza Base:
  1. Preheat the oven to 160 / Gas Mk 5
  2. Sprinkle the dried yeast into the warm liquid, add the sugar and a pinch of flour then mix well, cover and leave in a warm spot. If your kitchen is not warm, place some warm water in a bowl and place the jug inside.
  3. After about 20 minutes your yeast mixture should start working, it will start foaming at the top like a pint of bear head. Once this happens stir it well and repeat the process, the idea is to really get the yeast working.
  4. I use a dough hook in a mixer for convenience but if you have the muscles you can make the dough by hand.
  5. For great results, warm your ‘OO’ flour in a bowl with the heat in your grill section. You can use bread flour but ‘OO’ flour results in the perfect dough.
  6. Once the yeast has again started working, pour it into your warmed flour in two stages and start the mixing. Very soon you will notice your dough will become very elasticated and you’ll notice how lighter it already appears. Knead the dough for around 5-8 minutes then remove from the machine and cover the bowl with a damp cloth. This prevents an atmospheric dry crust on your dough.
  7. After around 30 minutes you will notice the dough has doubled in size. Knead it again for a further 5-8 minutes, cover it and leave to stand one final time.
  8. Once again after 30 minutes your dough has doubled in size and now very light and airy to the touch. It’s at this point you add the salt as you finally knock the dough back. The reason why it’s added at the end is because the sodium does affect the yeast and retards it.
  9. Some people add an egg in the recipe but this can make the dough spongy, some people add olive oil, but this technically fries the dough in the cooking process resulting in a hard base. I do add dried Oregano for extra flavour.
  10. Remove the dough ball from the bowl and divide in half, pop one half back in the mixer, add the chopped garlic and mix in, these can be rolled out into garlic dough balls and set out to prove under a damp cloth, ok back to the stuffed pizza base….
  11. Roll out your dough base on a well floured worktop so it’s about an inch bigger than your pizza tray and lay over the tray tucking in the inside edges well.
  12. Fill the outer edge with grated cheese, then brush milk on the base by the cheese line and fold over the excess edge, pressing down to seal. Leave the base in a warm spot for about 10 minutes so it starts to rise.
  13. I blind bake the base for about 5 minutes to ensure you don’t get a soggy bottom. Take it out the oven and top it with tomato sauce and whatever toppings you like, it’s your choice. My main aim was to give you the perfect dough formula and the stuff crust technique.
  14. Cook the garlic dough balls for about 6 minutes and cover with garlic butter when finished. You will notice how light and fluffy they are using ‘OO’ flour instead of bread flour. Enjoy.

Transfer the pizza to a cutting board, slice, and serve. Sprinkle with beef mixture and mushrooms; cover with remaining pizza sauce mixture. Sprinkle with shredded cheeses and remaining Italian seasoning. Lift the edge of the dough up to create a lip around the edges. Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain.

So that is going to wrap it up for this special food stuffed crust pizza base recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!