Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Stuffed Pizza




Source of Recipe


Paul Record, Paul's Pizzaria


List of Ingredients




Your favorite pizza dough, enough to make to 2 (11/2 pound) balls of dough

Your choice of pizza toppings

16 ounces shredded whole milk mozzarella cheese

8 ounces of pizza sauce

Egg wash

Recipe



Using your favorite pizza dough recipe, make two dough balls of about 11/2 pounds each. Roll the first dough ball, using a rolling pin, into a circle, stretching it evenly throughout. The dough should be about 17 inches in diameter (measured diagonally).

Put the 8 ounces of pizza sauce in the center of the pizza, and in a clockwise motion, spread the sauce evenly over the pizza, making sure to leave about 2 inches of room all the way around the edge of the crust.

Place all your toppings and cheese around the pizza evenly without going over the edge of the sauce.

Once this is done, roll your other dough ball out evenly but not as big as the bottom crust. It just needs to be big enough to cover the toppings and the sauce.

The bottom crust should be 2 inches bigger all the way around so it can fold over the top layer at the edge.

Fold the bottom dough over the top dough at the edge like a pie so all the toppings are sealed in. Cover with an egg yolk wash using a pastry brush.

Make four horizontal cuts in the top layer only, to vent the pizza.

Bake pizza on a pizza pan or cooking sheet for about 15 minutes at 425 degrees or until golden brown.

Kitchen tip

Use hi-gluten flour instead of an all purpose flour for your dough recipes. The hi-gluten flour makes your dough easier to stretch and work with when rolling it out.