JAN'S COPYCAT VERSION OF PIZZA HUT®'S STUFFED CRUST PIZZA
Perfectly chewy crust stuffed with cheese just like the pizzeria chain. Top with sauce and your favorite toppings.
Provided by What's for dinner, mom?
Categories Main Dish Recipes Pizza Recipes
Time 1h35m
Yield 24
Number Of Ingredients 12
Steps:
- Combine 4 cups bread flour, beer, water, shortening, yeast, brown sugar, salt, garlic powder, and onion powder in the bowl of a stand mixer fitted with a dough hook attachment. Mix, adding remaining flour a little at a time, until dough pulls away from the sides of the bowl and forms into a ball, about 2 minutes.
- Lightly grease a large bowl with 1 teaspoon olive oil. Add dough. Cover with a clean towel and let rise until doubled in size, about 1 hour.
- Grease 2 pizza pans with remaining 2 teaspoons olive oil; dust with cornmeal.
- Punch dough down gently and divide into 2 portions. Place dough on the prepared pans. Cover and let rest, about 5 minutes. Stretch dough out 1 inch past the edge of the pans.
- Arrange 8 sticks of cheese, ends touching, around the edge of 1 pan. Fold overhang over cheese and press dough to seal. Repeat with second pan.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 2.3 g, Cholesterol 13.5 mg, Fat 6.3 g, Fiber 0.2 g, Protein 5.1 g, SaturatedFat 2.8 g, Sodium 357.1 mg, Sugar 0.6 g
STUFFED PIZZA CRUST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 475 degrees F.
- Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.
- Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.
- Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.
- Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.
- Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.
STUFFED CRUST PEPPERONI PIZZA
Make and share this Stuffed Crust Pepperoni Pizza recipe from Food.com.
Provided by looneytunesfan
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees Fahrenheit.
- Grease a 13x9x2 inch pan.
- Unroll dough; press in bottom and 1 inch up sides of greased pan.
- Place pieces of string cheese along the inside edges of dough.
- Fold the 1 inch of dough over and around the cheese.
- Press dough edges to seal.
- Brush edge with melted butter and parmesan cheese.
- Top the crust with sauce, pepperoni and cheese.
- Bake at 425 degrees Fahrenheit for 15 to 18 minutes or until crust is golden brown and cheese is melted.
Nutrition Facts : Calories 218.4, Fat 16.5, SaturatedFat 9.3, Cholesterol 53.8, Sodium 505, Carbohydrate 3.1, Fiber 0.4, Sugar 0.9, Protein 14.2
ST. LOUIS-STYLE PIZZA
Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri-square pieces only! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 pizzas (4 servings each.)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.
Nutrition Facts : Calories 382 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
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HOW TO MAKE STUFFED CRUST PIZZA - SALLY'S BAKING ADDICTION
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5/5 (8)Category PizzaCuisine ItalianTotal Time 2 hrs 30 mins
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