Stuffed crust pizza

For the pizza

1 AP pizza dough (recipe follows)

2 cups of your favorite tomato sauce

3 cups low moisture shredded mozzarella cheese

Preheat the dough to 500 degrees.

Stretch the dough to make a very large round, about 13 inches wide on an oiled baking sheet

Sprinkle the very edge of the dough with 1 cup of mozzarella all the way around.

CAREFULLY pull the edge of the dough over the cheese to hide it under the crust. Pinch down the inner edge with a fork to ensure it is closed.

Add the rest of the cheese to the middle of the pizza and evenly spread it around.

Sprinkle the rest of the cheese over the sauce.

Bake for 10 minutes until cheese begins to brown and edges are golden brown.

“All Purpose” Pizza Dough

Yields 2 12-inch pizzas

Total Time: 1 hour, 20 minutes

1 (.25 ounce / 2 ½ teaspoons) envelope active dry yeast

2 teaspoons sugar

1 ¼ cup warm water (110 degrees F)

3 ½ cups 00 flour + more for kneading.

1 teaspoon kosher salt

2 tablespoon extra-virgin olive oil

Add yeast and sugar to the warm water and stir combine.  Allow to sit 5 minutes to bloom

Pour the flour and salt into the bowl of a standing mixer.  With the motor running, add the bloomed yeast and using the dough attachment, mix to combine.  Slowly pour the water into the bowl with the motor running until a slightly wet dough forms. 

Empty the dough onto a floured surface and form into a ball. If the dough is tacky, add just enough flour to pull at the ends and bring them to the center until the surface is smooth. The dough should be very soft and supple but dry to the touch.

Place in a large bowl and drizzle olive oil on top.  Spread the oil over the surface and cover the top of the bowl tightly with cling wrap so it is completely sealed. Place the bowl in a warm place for one hour or until it has doubled in size.

**TIP Run your microwave (empty) for two minutes.  Open the door and place the dough inside. This creates a nice proofing environment.

Once the dough has risen, remove it from the bowl and cover it with the cling wrap until ready to use.  If you are using it immediately, place directly onto the baking sheet.  If using it later, place it in the fridge.