Stuffed crust pizza

trying-very-trying

Jem8472 wrote: »

I have been doing home made pizza recently. What cheese do people use on pizzas? I have been using mozarella (sp) I have found before that normal chedder is very oily. Is it best just to use all mozarella or are there other cheeses I could use?
I want to give doing a stuff crust pizza might try it tomorrow.

You could try a traditional 4 cheese pizza with Ricotta, mozarella, gorgonzola and parmesan.
I use grated "mozarella style", red leicester, danish blue and some vintage cheddar with some spring onions thrown in for good measure. Fair enough it might not be in any good food guide, but with a good tomato sauce base, we like it.

Jo4

Does anyone know how to make Domino's stuffed crust which has garlic and herbs in it? I did see the staff member making it and she put what I can only describe as 4 rolls into the pizza, one into each quarter. Does anyone know where I could get similar or how to make the little rolls Domino's have?

ragz_2

My DH has been pestering for this for ages, I made pizza last night but I had the little ones helping so I didn't try!

Jo4 - I would assume it's a bit like the garlic butter pods you get, could you form garlic butter into a sausage shape and use that? May be a bit greasy!

nuatha

I did this a couple of nights ago using Philadelphia Garlic and Herb.
I've found it much easier to use a pizza tin for this, roll out the dough so its larger than the tin by about an inch all round, pressing it well into the corner (side wall) of the pan and leaving the excess hanging over the edge. Use a teaspoon to put dabs of philly round the rim, then use the back of the teaspoon to smooth the cheese into a continuous ring. Fold the excess dough back over the philly and press down firmly. Add sauce, toppings etc and bake as normal
Hope the method makes sense.

Kevie192

Quasar wrote: »

By the way, the 'stuffed crust' pizza variety is called Calzone. If you google Calzone you will find lots of stuffing ideas and how to bake it properly.

No it's not, OP is talking about just stuffing the edges of a normal pizza. A calzone is pizza dough stuffed with the whole thing folded over a bit like an Italian Cornish pastie!

Jo4

ragz wrote: »

My DH has been pestering for this for ages, I made pizza last night but I had the little ones helping so I didn't try!

Jo4 - I would assume it's a bit like the garlic butter pods you get, could you form garlic butter into a sausage shape and use that? May be a bit greasy!

Where do you get garlic pods as I never heard of them before?

marywooyeah

this thread sounds delicious! i've been making my own weightwatchers pizzas using pitta breads and tortillas, may have to give some of these ideas a go!

lil_me

Works best on a thin base or the edge won't cook
Most pizza shops don't use 100% mozzerella, it tends to be a 60/40 blend with a fatty filler cheese, better to use 70/30 or 75/25 but they usually wouldn't pay the extra 8-10 a pack for it
If you make it deeper then flatten the edge to be rolled, make the base smaller than the tin then squish the edge. Tbh we never pre prepared thin or stuffed crust, just threw medium in and squashed to a large etc
Sliced cheese rather than grated
Don't overtopping the base or it also won't cook properly
A tin with deep sides will support your pizza

A long time since I worked in a shop but theres a few tips

brogusblue

I did a stuffed crust with garlic and herb philly .. yum .. what i did was used a disposable piping bag and piped the philly about 1" or so from the edge and the folded over and topped it with lots of italian/polish meats from aldi's the a usual tom & mozzeralla base ..

Jo4

lil_me wrote: »

Works best on a thin base or the edge won't cook
Most pizza shops don't use 100% mozzerella, it tends to be a 60/40 blend with a fatty filler cheese, better to use 70/30 or 75/25 but they usually wouldn't pay the extra 8-10 a pack for it
If you make it deeper then flatten the edge to be rolled, make the base smaller than the tin then squish the edge. Tbh we never pre prepared thin or stuffed crust, just threw medium in and squashed to a large etc
Sliced cheese rather than grated
Don't overtopping the base or it also won't cook properly
A tin with deep sides will support your pizza

A long time since I worked in a shop but theres a few tips

Can I ask why sliced cheese rather than grated?