Pizza Dough (Optional Stuffed Crusts!)

"Thank you again, Sara's Secrets! I got this recipe and idea for stuffed crust from Sara Moulton's show on the food network. Made it last week---yielded four little pizzas. I topped two with lots of spinach and fresh thinly sliced seeded roma tomatoes, and the others I made with stuffed crusts and topped with zucchini and tomatoes and cheese. You can also use this dough as a calzone or focaccia dough. You could easily make a batch of this and then freeze it and pull it out whenever you want!"
 
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Ready In:
1hr 40mins
Ingredients:
9
Yields:
2-4 crusts
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ingredients

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directions

  • In a bowl, combine warm water, yeast, and sugar.
  • Stir to combine.
  • In the food processor, combine flour and salt and pulse.
  • Add the yeast mixture, cold water, and oil.
  • Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough.
  • Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth.
  • Allow dough to rest for 2 to 3 minutes.
  • Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.
  • Punch down and divide dough into 2-4 pieces.
  • At this point, you may wrap the dough in plastic and either freeze it for up to 3 weeks or wrap it up and refrigerate it for 3-4 days.
  • Shape dough, let rise for another 30 minutes, and top with desired toppings.
  • Bake at 500 degrees for 10-15 minutes.
  • Optional stuffed crust instructions: Roll out pizza.
  • Pipe ricotta around the edge of the round and fold the edges over.
  • Or, cut mozzarella into logs and place on the edges of the round and fold over the edges.
  • Be sure to make slits in the tops of edges with a knife so the crusts don't explode.
  • Top with desired toppings and bake as above.

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Reviews

  1. Love it! I precook it for 10 minutes, on a Pampered Chef stone, at 500F. Then, toss the toppings on and bake for 15 more minutes. A problem I've had with other homemade crusts is that they are soft. This high temp and precooking combination really helps make a crust firm enough to hold up to eating.
     
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