Stuffed Pizza
Difficulty: Advanced
Ingredients
🧂 Dough
- 250g Bread flour
- 150ml water (60 hydration)
- 6g salt
- 1g Instant yeast
- 15ml olive oil (optional)
🍕 Toppings
- Fresh oregano
- 150g mozzarella, shredded
- Cherry tomatoes, halved
- Fresh basil leaves
- Red pepper flakes
Instructions
Mix flour and water until combined. Let rest 20 minutes (autolyse).
Add yeast and salt. Mix until smooth dough forms.
Knead for 8-10 minutes until dough is elastic and slightly tacky.
Shape into a ball. Place in oiled bowl.
Cover and let rise at room temperature until doubled.
Divide into 4 ball(s). Shape each into a tight round.
Cold ferment in refrigerator for 48 hours or overnight.
Remove from fridge 1-2 hours before baking.
Preheat oven to maximum temperature (250°C+).
Stretch dough into a rectangular shape. Top with your favorite ingredients.
Bake for 30-35 min until crust is golden and cheese is bubbly.
Let rest 2-3 minutes before slicing. Enjoy!
💡 Pro Tips
Seal the edges tightly to prevent leakage. Let it rest 5 minutes before cutting.
Try our Pizza Dough Calculator for perfect dough every time!