Stuffed Crust Margarita Pizza

Hi Foodies

Today I took a shot at making a stuffed crust cheese and tomato pizza from scratch.

Let me take you through the steps I used to make this. First of I started with 250ml of warm water which I added 7g of fast acting yeast and around 2 table spoons full of sugar.

Stir this up then set it to the side for 10 minutes. We know if our yeast is good and has been activated if the mixture starts to froth up like this.

What I do next is add flour until we get a consistency of dough that is not to sticky, when it looks sort of like this we are ready to knead it into a dough ball adding small amounts of flour as we go until we get the perfect consistency.

When the dough can be shaped into a ball like this without sticking to your hands or to the surface its sitting on its ready.

At this point I added some onion granules , thyme ,garlic and salt and kneaded it into the dough ball to flavour it.

Now we need to leave the dough for around 2 hours to let it rise. Place it in a contanier and cover with a towel and leave it at room temperature until it has doubled in size.

When the dough looks like this its ready to cook with. It should have an elasticity to it and be easy to stretch out into a pizza shape.

The longer we leave dough to ferment the more complex flavours we are going to get from it.I kept this batch in the fridge over night to ferment some more but before I put the dough in the fridge I made this piece of bread to see how the crust of the pizza would turn out.

This bread was crunchy on the outside but chewy on the inside just like we want it...perfect.

This afternoon when I removed the dough from the fridge it had been fermenting for around 20 hours or so.It completely swelled out of the jug I placed it in and was slowly turning into a dough monster!

The consistency of the dough is now much stretchier than it was before and is really easy to work with.

Pressing a few holes in it lets out some of the built up gas and we are ready to make our pizza.

I have never tried making a stuff crust pizza before so I figured I would add some mozzerella around the edges.

Now that the base is ready and the crust is stuffed its time to add our sauce. I thought about making my own sauce from scratch but I will keep that for another day.

I found this Loyd Grossman sugar free sauce in the supermarket and figured I would give it a try.

Just a little more cheese and its time to throw this in the oven and see how it turns out.

I used a mix of strong bread flour and self raising flour.I think the self raising flour is what helped the crust to swell up so much

Not bad looking , not bad at all.The crust is nice and crunchy on the outside but soft ,fluffy and filled with cheese on the inside.

To finish it of I garnished it with some parsely.For a first try making a stuffed crust pizza from scratch I think I did pretty well.

I would give this one a 9/10.I think I can make it tastier if I make my own sauce and add more toppings but we will keep that for another pizza post :).