My Stuffed Crust Pizza & tips for a perfect dough

Ingredients

For the dough:
2 cups flour
1/2 cup yogurt
1/2 cup warm milk
1/2 tablespoon dry yeast
1/2 tablespoon dried thyme
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon cumin
1/4 cup olive oil
For the topping:
2 bell peppers, sliced.
2 tomatoes, sliced.
1 cup mushroom, sliced.
2 cups pepperoni, sliced or sausage or salami. (whatever you wish to add)
1 cup black olive pickle slices.
3 tablespoons Philadelphia cheese, or Feta.
2 tablespoons tomato paste, or pizza sauce.
3 cups mozzarella cheese (I LOVE it)
8 cubes of Kiri cheese or 8 triangles of La Vash Qui Rie cheese.

Preparation

1
place the flour, thyme, salt, and cumin and mix together, make a hole in the center of the mix, and place the yeast, sugar, and yogurt, and mix together, add half of the milk and knead, like I said in the tips stop adding liquid once you feel the mix is one piece of dough, and add the olive oil and knead well with your hands for about 3 to 5 minute.
2
place the dough in a bowl sprinkle it with olive oil and cover it with plastic or piece of cotton cloth, put it in a warm place for 30 to 60 minutes.
3
When the dough is ready, preheat the oven 250° C (480° F), place the dough on a round baking tray, and spread it, if you feel it shrinks again leave it for 15 minutes, and spread it to be 1 inch out of the baking tray.
4
prepare La Vash Qui Rie triangle cheese and cut them into even rectangles and place them in the dough edges.
5
cover the dough edges with the 1 inch that we left in the beginning, and start adding the topping.
6
Mix Philadelphia cheese with the tomato paste together and gently spread the mix on the dough.
7
When adding the rest of the topping, I prefer adding the pepperoni first, then the bell pepper, and then the tomato, so the juice that's coming out of the tomato in the oven will come down and take the flavor of the bell pepper down to the pepperoni (Yum), about the mushroom and olive it's OK add them anyway you want, so first add the pepperoni evenly.
8
Add the bell pepper and tomato slices with the olive and mushroom, and put it in the oven for 10 minutes.
9
After 10 minutes take the pizza out of the oven and add the mozzarella cheese.
10
Back into the oven for about 3 minutes or tell the mozzarella melt well.
11
Cut it the way you want, and serve hot.. Bon Apetit (Yummy) I LOVE it

 



About

Tips for a perfect pizza dough:

1- Always know that the flour is not the same for all people, so don't just stick to the measurements when adding the liquid. Add the liquid to the dry mix as a quarter at a time and knead after every quarter with your hands or the food processor, once you feel the mix is one piece dough stop adding liquid, that's exactly when the dough is just perfect, and no problem if you feel the mix needs more liquid, bud make sure you mixed well.

2- If you want the dough to be crispy, add the water as a liquid and thin the dough, and if you want it soft and tender, add yogurt instead of the liquid or half yogurt and half milk.

3- If you want to add egg to the dough mix, add it as a part of the liquid measurements if it's not included in the recipe, for example if you have 1 cup of water and you want to add 1 egg, add 3/4 cup of water and 1 or 2 eggs.

4- The longer you leave the dough in warm place the better it gets, but don't leave it the whole day, from half an hour to 1 or 2 hours will be enough.

5- For a great flavor add dried thyme to the dough.

6- If you use the processor to mix the dough, once it is like a ball in the processor stop it and place the dough in a bowl or on the floured surface, and knead it well with your hands for at least 3 minutes.

7- The more you knead the dough with your hands, the better it is when you spread it, and the more tender and easy to form.

8- Things that kill the yeast are: salt, over heat the dough when leave to rise or leave it in a cold place, so when mixing try not to mix the yeast directly with the salt (mix the salt first with dry ingredients), and leave the dough in a warm temperature.

9- If you want to add cheese on the top of the pizza, don't add in the beginning, add it 10 minutes after you put the pizza in the oven, so the cheese doesn't burn.

To see the recipe with supportive picture :
http://julienjulia.blogspot.com/2010/06/my-stufed-crust-pizza-tips-for-great.html

Yield:

1.0 servings

Added:

June 9, 2010

Creator:

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