I've been on the forum for a couple of months, with the goal of re-creating Papa Del's stuffed pizza. I thought I'd share my latest attempt.
Any advice is welcome.
Made a 14" round
Dough - made 2, one for the bottom crust, one for the top.
2 Cups Milk = 480g
2 Tbsp. Butter = 28g
2 Tbsp. Sugar = 28g
2 tsp. kosher Salt = 8g
2 Package Instant Dry Yeast
700g of King Arthur’s Bread Flour
Scald the milk and add the butter, sugar, and salt.
Let this portion cool to 100-110 degrees , then add the yeast.
Put the milk/butter/sugar/salt/yeast mixture into the mixing bowl of a Kitchen Aid stand mixer and use bread hook for 5 minutes.
Cover the dough and let the dough rise for 3 hours. Punch it down, then let it rise for another 3 hours.
Roll it in the pan, don’t roll it much bigger than you need (it will be quite thick)— use all of the dough for the crust, brush the crust with olive oil - add cheese.
Whole milk mozzarella and some sharp cheddar
8 oz sliced mozzarella on bottom
8 oz shredded mozzarella
2 oz shredded cheddar
28 oz tomato puree (Muir Glen)
Black Pepper .5 t
Granulated Garlic .5t
Granulated Onion .5t
Extra Virgin Olive Oil - 2t
Roll the 2nd crust, put it on top. Use the rolling pin along the rim of the pan to cut off excess dough.
Put sauce on top, Bake 400 degrees for 35 minutes.
After pulling it from the oven, sprinkle with fresh ground romano cheese.