Stuffed Crust Pizza

Name: Stuffed Crust Pizza
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 4 Portionen
Ingredients: 200 ml milk; 300 g strong white bread flour; 1 tsp fast-action dried yeast; 0.5 tsp golden caster sugar; 3 tbsp olive oil; 250 ml passata; 2 clove garlic; 0.5 tsp dried oregano; 1 tbsp polenta; 250 g grated mozzarella

Pizza

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Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Stuffed Crust Pizza is ready in 3 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This stuffed crust pizza is a real treat! I've been making it for family gatherings for years, and it's always a hit. The combination of the warm, cheesy crust with your favorite toppings is simply irresistible. It takes a little time to prepare, but the result is well worth the effort. Feel free to experiment with different cheeses and toppings to create your own signature pizza. Perfect for a weekend dinner or a casual get-together with friends. This recipe is vegetarian-friendly, and you can easily adapt it to be vegan by using plant-based cheese.

Ingredients (10 ingredients)

200 ml milk
300 g strong white bread flour
1 tsp fast-action dried yeast
0.5 tsp golden caster sugar
3 tbsp olive oil
250 ml passata
2 clove garlic
0.5 tsp dried oregano
1 tbsp polenta
250 g grated mozzarella

Preparation (9 steps)

Warm the milk

Thermomix® Setting

2 min/122°F/Speed 2 50

Pour 200ml milk into the mixing bowl and heat for 2 Min./50°C/Stufe 2.

120

Prepare the dough

Thermomix® Setting

2 min/Kneading speed

Add 300g strong white bread flour, 1 tsp fast-action dried yeast, ½ tsp golden caster sugar, 1 tsp salt and ½ tbsp olive oil to the mixing bowl. Mix for 2 Min./Knetstufe.

120

Let the dough rise

Remove the dough from the mixing bowl, clean and oil the bowl, return the dough and cover with cling film. Leave somewhere warm to rise for 1-2 hrs, until doubled in size, or place in the fridge for up to 48 hrs. This step does not involve the Thermomix.

Prepare the sauce

Thermomix® Setting

10 min/212°F/Speed 1 100

Pour the remaining olive oil (2.5 tbsp) and 250ml passata into the mixing bowl. Add 2 garlic cloves and ½ tsp dried oregano. Season well and cook for 10 Min./100°C/Stufe 1.

600

Remove garlic

Remove the garlic cloves from the sauce and set aside until you’re ready to assemble the pizza. This step does not involve the Thermomix.

Prepare the pizza base

If the dough has been chilled remove from the fridge and leave at room temperature for 1 hr. Dust the work surface with 1-2 tbsp polenta and tip the dough onto it. Punch the dough down to knock out the air bubbles then shape into a disk. Roll out the dough to a pizza base, about 35cm wide. Dust a large baking sheet with polenta and place the dough on top, making sure the dough can move around freely. This step does not involve the Thermomix.

Create the stuffed crust

Use 125g of the grated mozzarella to create a ring around the outside edge of the pizza base, leaving 1/2cm gap between the edge. Brush a little water inside the mozzarella ring then fold over the outside edge to enclose the mozzarella and create a stuffed crust. Press firmly to stick the dough in place. This step does not involve the Thermomix.

Add sauce and toppings

Spoon the sauce over the middle of the base and top with the remaining 125g mozzarella. Scatter with your chosen toppings (save any fresh herbs for scattering over at the end) and brush the stuffed crust with a little oil, then lightly cover with oiled cling film and set aside for 20-30 mins, until the dough has puffed up a little. This step does not involve the Thermomix.

Bake the pizza

Heat oven to 240C/220C fan/gas 9 with a large baking sheet on the middle shelf to heat up. When the oven is hot and the pizza dough has puffed up, quickly open the oven door and slide the pizza onto the hot tray. Shut the door and cook for 15-20 mins, or until bubbling and cooked through. Leave to cool for a few mins before eating. This step does not involve the Thermomix.