This was my third attempt; the first two were pretty bad - but I couldn't stop eating this one.
The recipe is not my own - but here is what I used for my 12" slopped pizza pan.
|Baker's Percent||Amount - In Grams||Ingredient|
I used 65% of the dough on the bottom - 35% on the top.
Stuffed with 9oz Mozz/4.5oz Prov, sausage, and pepperoni.
Cooked for 15 minutes without the sauce, then rotated, added sauce, cooked another 15.
Thanks to everyone who worked on the Girodano's Stuffed recipe; I haven't had a decent stuffed pizza in way too long. This weekend I'm going to see if I can get the signature crust-edge Girodano's has and tweak the bake time a bit. And add more stuffing