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Stuffed Pizza
Method
To Make Dough:
To Make Dough:
- In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water.
- Mix together and let rest in bowl for about 20 minutes, until foamy.
- Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl.
- When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture.
- Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes.
- Place dough in a lightly oiled bowl and cover with plastic wrap.
- Let rise until doubled in volume.
- Preheat oven to 450 degrees F (230 degrees C).
- To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
- Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan.
- Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess.
- Slit top crust to allow steam to vent during baking; top with tomato sauce.
- Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown.
- Remove from oven and allow to cool for 5 minutes, then cut and serve.
Ingredients:
3 cups - unbleached all-purpose flour, divided
9 ounces - shredded mozzarella cheese
2 tsp - sugar
1 cup - warm water (110 degrees f/45 degrees c)
1 tsp - active dry yeast
1/2 cup - warm water (110 degrees f/45 degrees c)
1/2 cup - yellow cornmeal
2 tbsp - olive oil
1/4 pound - spicy sausage - browned, drained and crumbled
1/4 cup - grated parmesan cheese
1/3 cup - diced pepperoni
1/4 cup - chopped onion
1/8 cup - chopped green bell pepper
1 tsp - dried oregano
3 cloves - garlic, sliced
1/2 cup - tomato sauce
1 1/2 tsp - salt
3 cups - unbleached all-purpose flour, divided
9 ounces - shredded mozzarella cheese
2 tsp - sugar
1 cup - warm water (110 degrees f/45 degrees c)
1 tsp - active dry yeast
1/2 cup - warm water (110 degrees f/45 degrees c)
1/2 cup - yellow cornmeal
2 tbsp - olive oil
1/4 pound - spicy sausage - browned, drained and crumbled
1/4 cup - grated parmesan cheese
1/3 cup - diced pepperoni
1/4 cup - chopped onion
1/8 cup - chopped green bell pepper
1 tsp - dried oregano
3 cloves - garlic, sliced
1/2 cup - tomato sauce
1 1/2 tsp - salt
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