Author Topic: Papa Del's stuffed pizza  (Read 45 times)

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Offline alehde

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Papa Del's stuffed pizza
« on: March 28, 2015, 10:54:04 PM »
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.
Each dough:
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 Arthurís 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, donít roll it much bigger than you need (it will be quite thick)ó 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)
Basil  1t
Oregano .5t
Thyme .5t
Parsley 1T
Black Pepper .5 t
Granulated Garlic .5t
Granulated Onion .5t
Salt 1t
Sugar 1t
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.