Stuffed crust pizza
The secret to quick, delicious pizza with homemade dough is to start the day before – the dough rests overnight in the fridge and develops flavour.
Makes 1 tray pizza (serves 4) • Preparation: 1 hour • Baking time: 12–15 minutes • Oven temperature: 220°C
DOUGH
• 3 cups white bread flour
• 1 sachet (10g) instant yeast
• 10ml sugar
• 3ml salt
• 15ml olive oil
• about 300ml lukewarm water
SAUCE
• 80ml passata
• 1 garlic clove, finely chopped
• 5ml olive oil
• a generous pinch of dried Italian herbs
• 3ml brown sugar
• salt and pepper, to taste
CRUST
• 150g mozzarella, cut into sticks
• about 30ml grated Parmesan (optional)
• a sprinkling of chopped parsley
TOPPING
• 12 salami slices
• 250ml grated mozzarella
• a few basil leaves
• 5ml olive oil
First make the dough
Mix the flour, yeast, sugar and salt in a large mixing bowl. Gradually mix in the water and oil (you might not use it all) until the dough seems to come together. Then turn the dough out onto a floured surface and knead for a few minutes until just smooth; try to add as little extra flour as possible. Shape the dough into a ball, place in an oiled mixing bowl and cover with cling wrap. Refrigerate overnight until needed. It will rise slowly and develop lovely flavour. Take the dough out of the fridge 30 minutes before you plan to use it.
Preheat the oven to its highest setting
