You’ll never want to order takeaway pizza again thanks to Juliana’s new recipe that you can make from scratch in under an hour!
Pizza dough is delicious and I’ve never understood why some people waste the crust! The most popular excuse I hear though is “The topping doesn’t go all the way to the edge,” which I assume is why the ‘Stuffed Crust’ phenomenon has taken off so well.
Stuffing pizza crust with other foods like hotdogs or meat is excessive and frankly, an insult to idea of pizza, really. But adding a bit of extra cheese to the crust is a perfectly acceptable way to make a good pizza a great pizza!
This is my single-serve cheese stuffed crust pizza with caramelised onion, button mushrooms and red capsicum.
Obviously, the most important part is the cheese and unfortunately, the only type I had in my fridge was regular old tasty. Don’t get me wrong, tasty cheese is…well, it’s tasty. But it’s not the gooey, stringy cheese you expect from a pizza and as such, the inside of the crust looked a little flat.
I recommend using mozzarella or if you’re more of a cheese connoisseur, a trio blend of mozzarella, parmesan and tasty. This combo would give you the best of all your cheese expectations in terms of stringiness, bitey flavour and colour.
So the cheese melted and tasted delicious, it just left the crust hollow in the middle. But when you’re eating it with a mouthful of caramelised onion filling, you’re not phased by a little crust gap.
The ratio of cheese to crust also depends on how much dough you fold over. Yes, that does sound very meticulous but trust me when I say that there’s a science behind cooking the perfect pizza!
I arranged a circle of shredded cheese on the pizza dough, approximately 2.5cm from the edge, which was then folded it over, using warm water to help it stick.
By folding the crust flap tighter and lessening the distance of the cheese to the edge, the crust would look much more stuffed and the level of stringiness from the edges of each slice would be higher. That, or just add a lot more cheese! Either method is going to be good great.
BASIC DOUGH RECIPE (Makes 1)
- 1/2C Self Raising Flour
- 1tsp dry yeast
- 1tsp olive oil
- 1/4C warm water
- 1/4C shredded cheese(s) of your choosing
- Pizza toppings of your choosing
The best part about this dough recipe is that you don’t have to leave it for hours to rise. Yes I’m sure the dough would be fluffier and lighter if you did but most people don’t have an entire day to spare making pizza dough.
Prepare the dough first and let it sit while you slice and cook your toppings so it has a chance to rise somewhat but with this recipe, you’ve got a homemade pizza in under an hour!
Just mix all the ingredients together in a bowl, form into a ball, knead and roll into a circle. Baking times will vary according to your oven but it’s ready to eat when the dough starts turning golden, usually after 15 minutes.