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

Hey, what's on my mind? The 1990s had two major contributions to the world of

pizza

: the first was eating

pizza

while watching a scary band of animatronic rats which was cool and the other was stuffing the

crust

with cheese since none of us want the former. happening anywhere near where we sleep today, today I'm going to show you how to make a pizza with a bunch of cheese

stuffed

inside the

crust

. To start, I'm going to take my mixer and put it in the bowl. I will measure 270 grams of warm water, five grams of instant yeast, 35 grams of sugar, 30 grams of olive oil, and 450 grams of all-purpose flour.

I will mention that my all-purpose flour is 11.7 percent protein, which is plenty strong for everyone. purpose and absorbs water very well. I think if you're using a weaker flour you'll probably need a little less water. Lastly, I'm going to add 12 grams of salt now that the dough is going on and I'm going to mix it on low speed for three. minutes or until the dough goes from a dry, lumpy mess to a cohesive ball of dough that may actually be needed like this. Once we're there, I'll turn the mixer up to high speed and continue mixing this for about three more minutes afterward. six minutes total of mixing when the dough is clear in the bowl and hitting like this, I'll stop the mixer and do the old tug test to see how developed the gluten really is and see how it doesn't break or cut, that means Now that's ready, I'll turn this dough into a medium bowl, place it on a lid, and let it ferment for 30 minutes. 30 minutes later I'll come back and give this dough its one strengthening fold for that, guys.

You know the deal, at this point you take out a piece of the dough, fold it back, repeat that three or four more times and from there I will round the folded dough into a nice tight ball by twisting it and rounding it like this. I've shown this folding motion a lot on this channel, so if you feel like I did it too quickly, I'll link to a video below where I show it in much more detail once the dough is folded like this. We will cover it again and let it rest for 30 more minutes. 30 minutes later or 60 minutes into mixing, the dough has risen a bit, maybe around 30 percent.

We don't want too much gas production for this pizza dough because that leads to structural problems. Trouble and giant holes in the final crust ahead to prepare a landing pad for my dumplings. I'm going to take a tray and spray it liberally with olive oil spray, feel free to brush it with a little olive oil if that. All you have next, I'm going to flip my dough onto my cutting board or I'm going to try it now using my dough scraper. I'm going to cut this dough into two equal sized pieces that should weigh about 375 grams each one time.

I have two equal sized pieces of dough, I'm going to take one of them and then degas it very aggressively, don't be shy from there, I'm going to lift both sides of the dough and then fold them over each other like this. then I'll flip the dough over that seam and start rounding it to tuck the seam under the dough. We want some tension here, but don't overtighten it because that will make the pizza much harder to stretch enough. To contain all the extra cheese after both doughs have been formed into balls like this, I'll wrap the tray tightly with plastic wrap and then throw it all in the refrigerator to slowly ferment and mature its flavor for as little as 4 hours, but preferably between 24 and 48. 24 hours later and 90 minutes before I want to eat a filled dough, I will take out my dough overnight, these are gassed just a little, maybe 25 to 30 percent for now.

I'm going to let them come to room temperature so I can shape them comfortably. The cold dough is very tight and crispy while they are heated. I'm going to get the sauce for this pizza. For that I will combine 150 grams of tomato paste. 2 grams. of salt 10 grams of sugar 1 gram of black pepper a large 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 finally 150 grams of water then put the hand mixer in and I will spin it for about 15 to 20 seconds or until everything is well crumbled.

Tomato paste may seem like an odd move here, but I think of it more as a tomato sauce concentrate. I think this sauce is super easy. full of flavor and a little sweet, it's perfect for this style of pizza and pretty much exactly what most soft crust pizza chains will do as a last prep before making the pizzas is grate some cheese for this style of pizza I'm using a three-to-one blend of full-fat mozzarella, although part-skim mozzarella would work if you can't find full-fat, mild provolone, in my opinion, the full fat adds a rich roundness that's pure classic pizzeria and the provolone.

It has a nice nuttiness to it, did I say it picks the nuttiness which is great for the elasticity of the cheese and is full of flavor? Check out the French Onion Soup video I made where I topped it with provolone which is an insane amount of cheese, pull oh once the cheeses are all shredded I'm going to set them aside and quickly thank the sponsor of this video , Raekon, for sending me your everyday headphones. I've been using Raycon's everyday headphones a lot, mostly for my morning meditations or listening to audiobooks while I do. dishes or chores around the house, but I was especially eager to try them during workouts at the gym because I recently had a few pairs of buds fall off almost instantly once I get moving.

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It's a good deal considering everyday headphones are already about half the price of other premium audio brands. again that's byracon.com to get 15 off your purchase thanks raycon about 25-30 minutes before I want to roll out my first pizza I'll preheat my oven to its highest temperature in this case 550f 290c and then place a grille at the bottom. third and then I place my pizza steel on top, after 90 minutes at room temperature my dough balls warm up a little more buoyant and are ready to shape, for that I will sprinkle the top with a little corn flour very finely ground and then I'll use my dough scraper.

I'll release it from the tray and turn it over in my hand. Then I'll give my cutting board a very generous hit of the same finely ground cornmeal. Having fine cornmeal here is quite important because the coarsely ground material stands out too much in texture. the final pizza and isn't it great once both sides of this dough are well dusted with corn flour. I will degas the ball a lot again. If you have too much gas in this style of pizza dough you can easily get huge bubbles that ruin the pizza during baking once it's completely degassed I'll grab my rolling pin and start rolling this out.

There really isn't much art or science to this part, you just need to roll this sheet of dough into something relatively flat and uniform that measures about 14 inches. wide I'll continue rolling this for another 20 seconds or so, this takes about a minute total and goes pretty fast with this tapered roller. These things give me a very good feel for the type and amount of pressure I'm putting on. I'm sticking with this dough and highly recommend it once you've rolled it into a 14 inch round, I'll confirm that it's about 14 inches for all of you who are cool and use the metric system now to make this part of this crust.

I'm going to place two inch sticks of soft provolone cheese. Yes, this is the same product I use for grating and again, it has a much more dynamic flavor than whole mozzarella, in my opinion, making it a great rind cheese that many people use. string cheese for the

stuffed

dough and that is a great option that has already been well represented in many videos online, so I thought I would use a cheese that has the same elasticity but with a more intense and interesting flavor, I would say about three quarters. pound per unsliced ​​deli pizza and cut it into two inch sticks like this, in total you will need about 16 to 20 sticks per pizza and this should be enough for two now to seal this.

I'm going to use both hands and grab a three inch section of crust and then run it over the blocks of cheese and press firmly with my fingertips to get it stuck, don't worry about it sticking completely on the first pass here. , just fold the crust completely over to finish. Press back firmly with your thumb to seal the crust on itself. If it's not sealed properly, the cheese will leak into the rest of the pizza. That's not really bad, but you won't get the cheese stick feel we're going for. Once the crust is completely sealed and about 12 inches wide, I'll carefully remove it from the pizza peel and then place four large pieces or maybe five and six tablespoons of sauce and spread it from edge to edge.

I'm going a little heavy with the sauce here, especially around the edges to leave a little extra to dress up the cheese crust bites behind the sauce. I will sprinkle my corn and provolone mixture with all the fat, maybe about a cup or 100 grams total at a time. that's spread out, so I'll put in some thinly sliced ​​pepperonis. I normally prefer thick pepperoni on pizza, but this pizza is mostly about cheese, not meat, so in my opinion, the ronies are just here to add spicy hints of salty fat, check this out. put a VHS filter in there, it looks exactly like a 90's Pizza Hut commercial real quick, since this pizza dough has a higher than average sugar content, I need to check the temperature of my steel, it's about 520 degrees Fahrenheit , that is too much.

It's hot, so a little trick to cool the steel is to place a cast iron skillet where you're going to drop the pizza for about a minute. When I come back and temple it a minute later, you can see that it's 30 to 40 degrees cooler in that spot and that will really help prevent the bottom from burning. Now I'm going to give this pizza one last shake to make sure it doesn't get stuck, then I'll load it into the oven directly on the steel and bake it for about six to seven minutes depending on your oven, since this crust is very loaded with cheese, it will brown much faster on the bottom but somewhat slower on the top, so watch it very closely, some darkness will happen and that's totally it. okay, it's not burnt by any means, it's just nice and crispy after six minutes, I'll take this pizza out of the oven and take a look, the crust is perfectly golden brown, the pips are starting to cup and get crispy on the edges and oh yes, there is cheese in the crust, never forget that one more step here to give this lily a full touch is to generously spread the crust with garlic butter to achieve this.

I melted an entire stick of butter in a small saucepan and then added five or six wells. -crushed garlic cloves and fried them on low heat for about a minute and then let it sit off the heat to infuse with all that garlic flavor while I shaped my pizzas now, instead of just a cheesy crust , we have a cheesy garlic butter crust, what's a few hundred more? fat calories in a pizza that already has at least 2000, don't think about that, think about how fun it will be to serve this to your friends or your kids or whoever, in my opinion, a sweet, soft bread and cheesy pizza hidden inside.

Crust is just a good way to spend life, look at that tunnel of gooey cheese and tell me it's not turning you on. I really hope you try this one soon, it's incredibly easy, let's eat this.