Stuffed Crust Pizza Recipe (The 90s called and I answered)

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while still providing a good melt.

pizza sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Homemade sauce can be lower in sodium and preservatives.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

Measure 270 grams of warm water into the stand mixer bowl.

Add 5 grams of instant yeast, 35 grams of sugar, 30 grams of olive oil, and 450 grams of all-purpose flour to the bowl.

Add 12 grams of salt to the mixture.

Mix on low speed for 3 minutes until the dough forms a cohesive ball.

Increase to high speed and mix for an additional 3 minutes.

Check the dough for gluten development; it should not tear easily.

Transfer the dough to a medium bowl, cover, and let it ferment for 30 minutes.

Perform a strength-building fold on the dough, then round it into a ball.

Cover the dough again and let it rise for another 30 minutes.

Prepare a sheet tray by spraying it with olive oil pan spray.

Cut the dough into two equal pieces, about 375 grams each.

Degas one piece of dough and shape it into a ball, then wrap the tray tightly with plastic wrap and refrigerate for 4 to 48 hours.

After fermentation, let the dough come to room temperature.

Prepare the sauce by combining 150 grams of tomato paste, 2 grams of salt, 10 grams of sugar, 1 gram of black pepper, a pinch of chili flakes, 1 gram of garlic powder, 1 gram of onion powder, 1 gram of dried basil, 1 gram of dried oregano, 10 grams of olive oil, and 150 grams of water.

Blend the sauce with an immersion blender until smooth.

Grate a blend of full fat mozzarella and provolone cheese.

Preheat the oven to 550°F (290°C) and set up a rack on the bottom third with a pizza steel.

Dust the dough with finely ground cornmeal and degas it again.

Roll the dough into a 14-inch round.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens