Stuffed Crust Pizza

Ingredients

Note, making pizza for one? Check out the recipe at the end of directions.

420 g Gusto Artisan Bread Mix

315 g warm water (105-115F)

8 g instant or active dried yeast, or 2 1/4 tsp or 1 pack

1/2 Tbsp olive oil

1 tbsp honey or sugar

1/2 Tbsp apple cider vinegar

Directions

Can easily be made by hand by simply mixing everything together in a bowl with a wooden spoon.

In the bowl of stand mixer with a paddle attachment, pour in water. Add the sugar and yeast. Stir to dissolve. Allow to sit 3-5 minutes until foamy
Add the flour mix, oil & vinegar. Beat on low speed at first then increase to medium (#4 on the kitchen aid) and beat for around 2 minutes, scraping down sides a few times.
Transfer dough with a spatula to a very lightly floured countertop. Bring the dough together with a quick knead until smooth. (If dough is sticking adding a little bit more flour at a time.) Divide into 3 to make 3 x 11/12” pizzas. Tuck the edges of the dough into the center & ball up.
I like to sprinkle my countertop or a big square of parchment paper with a dusting of cornmeal. Place the dough ball in the center of the cornmeal & start rolling.
Preheat oven to 450F or 500F.
Simple shaping. Use a floured rolling pin, roll to 11-12”. About an inch from the edge, form a ring of either pieces of string cheese or grated cheese. Brush the edges around the cheese with water, pull the dough over the cheese, press and seal.
Transfer the pizza to a cookie sheet or chopping board to proof. Can be proved on the top of the stovetop while oven heats, about 25-30 minutes.
Spread the pizza dough lightly with sauce & toppings. Don’t overdo heavy toppings or pizza will get soggy.
Transfer with a peel or a chopping board, parchment & all, to the preheated stone. Bake 8-9 minutes until golden brown edges & cheese bubbling.
Remove from oven & allow to cool for a minute before slicing. I like to use a scissors to cut.