Recipes / International dishes / Savory Cakes

Stuffed Crust Sausage Pizza

International dishesSavory CakesItalyabout 2 hours

Stuffed crust sausage pizza at home takes about two hours, most of it resting time for the dough. The edges bake up crisp and the cheese in the rim pulls into strings. Rolling is the tricky part, because dough that has not rested enough keeps springing back.

The dough is kneaded for 15 to 20 minutes, folding and pushing it away with the heel of the hand, then covered and rested for 1 hour. The base is pricked with a fork and part baked for 5 minutes before the topping goes on.

This batch weighs about 664g, at roughly 306 calories per 100g.

Method

  1. Put 110g all purpose flour, 2g salt, 5g yeast, 12ml olive oil, 75ml water and 10g honey in a large bowl and mix until combined.
  2. Knead by folding the dough over, pressing and pushing it away with the heel of the hand, turning it 90 degrees and repeating for 15 to 20 minutes, until soft, smooth and springy. Cover tightly and rest for 1 hour.
  3. Roll the dough out very thin, lay a stick of cheese along the edge, then fold the dough over and press the rim firmly so the cheese cannot leak out while baking.
  4. Set the pizza on a tray lined with baking paper and prick small holes across the base with a fork so it does not puff up.
  5. Heat the oven to 200C for at least 30 minutes, then bake the base for about 5 minutes so it cooks without drying out.
  6. Spread 50g tomato sauce over the base, lay on a layer of sausage sliced from the 200g, cover with 100g mozzarella, add another layer of sausage, then finish with 50g Lean Mayo and 50g chili sauce.
  7. Bake for another 10 minutes at 200C.

Tips

  • If the dough springs back while rolling, let it rest 5 minutes and roll again.
  • Baked bases can be cooled, stacked with baking paper between them and frozen for about 1 month.
  • Press the rim firmly around the cheese stick, since one open gap sends all the cheese onto the tray.
  • Honey in the dough is still sugar, so keep it at exactly 10g for this batch.

Need kOBE Lean Mayo?

The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.

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