Stuffed Crust Pizza Dough
Pizza dough made for a cheese-stuffed crust; for best flavour it must rest with cold water in the fridge.
Ingredients
| 3½ cups | 840 ml | All-purpose flour |
| 1¼ cups | 300 ml | Warm water |
| 2 tbsp | 30 ml | Olive oil |
| 1 tbsp | 15 ml | Sugar |
| 1 tsp | 5 ml | Salt |
| 2¼ tsp | 11 ml | Dry yeast |
| as needed | Mozzarella sticks (for crust) |
Instructions
IMPORTANT NOTE (verbatim): "ВСЯКА ОТ ТЕЗИ РЕЦЕПТИ ТРЯБВА ДА Е СЪС СТУДЕНА ВОДА И ДА ПРЕНОЩУВА В ХЛАДИЛНИКА" — the dough must rest in the fridge for at least 24 hours. When you use warm water, you activate the yeast too soon and the taste is a lot different. Try it with cold (even ice) water and put it in the fridge for 24 hours. Before baking, take it out for an hour, same as sourdough bread.
Best for: Cheese-filled crust.
Method:
- Prepare dough same as Classic Pizza Dough.
- After first rise, roll dough.
- Place mozzarella sticks on edges.
- Fold and seal crust tightly.
- Top pizza and bake.
Pro Tips:
- Ideal dough temperature: 24–26°C (75–78°F).
- Longer fermentation = better flavor.
- Always preheat oven 15–20 min.
(From the recipe card by "Master chef mohaad naheed". The card shown lists a variant: 2¼ cups plain flour, 2¼ tsp instant yeast, 1¼ Tbsp sugar, 1 tsp salt, 1 cup warm water, 2 Tbsp softened butter, 10–12 string cheese sticks.)