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How to Make a (Pretty Good) Stuffed Crust Pizza
Buy a standing mixer from Walmart, or basically anywhere you can find one. Bonus points if you already own one. I got this one, and I have no idea if it's good or bad, but it worked for my pizza.
I wanted to make a good crust, and since I had absolutely no idea how to do that, I decided to follow Bobby Flay's Pizza crust recipe HERE.
You will need the following ingredients for the crust:
3 1/2 to 4 cups bread flour
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt (I used sea salt)
1 1/2 cups cups water, 110 degree F (for some reason?)
2 tablespoons olive oil, plus 2 teaspoons for greasing a bowl later on
Other pizza ingredients:
Marinara sauce (I bought prego)
Sargento string cheese (for the crust)
Mozzarella graded cheese
Seriously though, follow his directions here, but if you feel like doing what I usually do just take a risk and try winging it.
Basically mix the flour, water, yeast, sugar, olive oil, and salt and mix at low to medium speed. Low to medium speed is the best technical term I could think of. For real, this is my first time doing this.
Okay! We're all mixed up. Bobby has some directions about the consistency of the flour and adding water or flour if necessary, but hopefully yours turns out fine the first time like mine did (phew).
Lightly dust a (CLEAN, come on you filthy animal, you don't want to get sick from a nasty counter top) counter top, and smack your beautiful ball of dough on it like so:
Now lightly coat a mixing bowl with olive oil, throw your dough into it, cover it with foil or saran wrap, and wait an hour. This is absolutely the hardest part for me. I'm so impatient. Also, I forgot to take a picture of this part for some reason. Just imagine a plastic bowl that is covered with some sweet, sweet dough getting ready to rise.
After an hour, take the dough out of said bowl, throw it back onto the lightly dusted counter top, cut it into two pieces, and cover it again with wrap. I used aluminum foil again, and I have no idea what the difference is, but it seemed to work just fine. Also, I have no idea why you do this part, but Bobby Flay says to do it and he's a chef. I'm just some idiot with a comedy blog who decided to make pizza tonight.
After ten minutes, uncover the flour, and mash it back together into a ball.
This is generally the part where my ex-wife would be like "what are you doing in there, IS THE FOOD READY YET?"
No it is not ready yet, and will you please just be patient and wait for the next step. OMG, I don't miss that part at all. If you're married, please skip this step.
DO NOT do what I did below:
So the picture above looks okay, but what is the problem? It's a HUGE pain to get off of the counter top.
Instead, I would highly recommend throwing the dough ball onto your pizza pan (make sure the pan is lightly greased), and THEN using your rolling pin to make a nice circle.
I was still able to get the dough onto the pan, it was just an awful experience. I'm going to talk to my therapist about that, but in the meantime you can start putting string cheese around the edges:
So I ended up using full pieces of string cheese, which I do not recommend doing. I just ate my pizza, and the stuffed crust was too thick, and would have been better had I tore the string cheese in half the long way.
So, tear the string cheese in half the long way, then place pieces all the way around the outside crust. Then when you are done, fold the crust over top of the cheese like so:
voila! (I have no idea what that means, but I like how it sounds)
Now we're going to add some marinara. Open your jar of marinara and add some liberally or conservatively (I don't care about your political opinions, and I'd appreciate it if you'd keep them off my blog) to the inner crust. I just eyeballed it, and mine turned out like this:
Next, open up that mozzarella (or cheddar or pepperjack or really probably any type of shredded cheese you prefer), and generously spread it around the pizza. I dropped some on the edges of the crust, and you can feel free to add more if you like extra cheese!
Also, if you want to add any type of meat or vegetables, now would be the time to do so!
This next PART IS KEY!
I was reading online, and apparently the key to making a really good pizza is making the oven SUPER HOT. They say the hotter the better. My oven only goes to 550 degrees Fahrenheit, so that is what I set mine at. After preheating, I threw my pizza in.
Since I don't typically cook any food this hot, I stood close by my oven while surfing Reddit, and watched the pizza cook. After about six minutes, the crust started turning a nice golden brown color. I think that's when I took it out.
YES! NOW THE BEST PART! EATING IT!
I let the pizza cool for ten minutes, cut it up, added a little sriracha, and it was really good!
The crust was a little doughy for my liking, so in the future, I will probably leave it in the oven a bit longer! Also, remember to cut or tear the string cheese in half the long way. If I had done this, it would have been even better! Overall, not perfect, but way better than Pizza Hut or Dominos. Let me know if you try it, and how it turns out!