Double Cheese Stuffed Crust Pizza - with Tomato Pesto Chicken Topping
Ahem... Not bragging again but I really think that I can bake a really good pizza base from scratch! ke ke ^_^
How and why? Not because I'm an Italian mama or I know any Italiano pizza sifu. Simply because I do know one pizza base recipe that always work!!! It's my favourite Jamie Oliver's Pizza Dough at here or here.
Today, I'm using this recipe to bake a double cheese stuffed crust pizza with tomato pesto chicken topping. And it's superbly doubly cheesy!!! Doubly yummy!!!
Like this and want more of my recipes? To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
Here's my Double Cheese Stuffed Crust Pizza recipe including the essential baking tips.
Trust me... I have baked with this recipe for more than once! And this version has been fine-tuned to perfection.
Makes one 35 x 25 cm / 10 x 14 inches, serve 3-6 and the 3 of us are very hungry people!
Tip: It's ok to use this recipe if your baking tray is slightly smaller than 35 x 25 cm / 10 x 14 inches but please do not use this recipe if your baking tray is bigger than 35 x 25 cm / 10 x 14 inches.
For the pizza dough:
180g lukewarm water, 37˚C / 100˚F
20g vegetable oil
300g bread flour with about 12% protein
3g ground sea salt
7g raw caster sugar or white caster sugar
5g (1 1/4 tsp) instant dry yeast
For the cheese stuffing:
1-2 cup grated mozzarella cheese, accordingly to your liking
adequate string cheeses (about 10) to line around one 35 x 25 cm / 10 x 14 inches pizza
extra bread flour for rolling and shaping
extra vegetable oil for greasing and brushing
For the pizza topping:
ANYTHING!!!
Our usual favourite combinations are:
Brush baking tray with adequate vegetable oil. Place one rolled dough rectangle onto the greased baking tray. Sprinkle a thick layer of mozzarella cheese onto the dough, then place the second sheet of dough on top to cover the cheese.
Place string cheese along the edges of the dough. Fold the edges over the cheese and tightly crimp the edges. Tip: It is important to tightly crimp the edges to ensure that most of the melted string cheese stay inside the stuffed edges. However, if you are over-loading the edges with large string cheeses like mine, it's ok if some of the melted cheese ooze into the pizza but NOT out of the pizza!
How and why? Not because I'm an Italian mama or I know any Italiano pizza sifu. Simply because I do know one pizza base recipe that always work!!! It's my favourite Jamie Oliver's Pizza Dough at here or here.
Today, I'm using this recipe to bake a double cheese stuffed crust pizza with tomato pesto chicken topping. And it's superbly doubly cheesy!!! Doubly yummy!!!
 |
| Double Cheese Stuffed Crust Pizza with Tomato Pesto Chicken Topping Doubly CHEESY!!! Doubly YUMMY!!! |
Why double cheese stuffed pizza?
When I first saw this brilliant idea from Tasty Video (recipe at here), I was like "Hey! I can do this!!!" ... but not really after I followed the Tasty recipe and tried rolling 85g pizza dough into a sheet that is slightly larger than 9 x 13 inches or 23 x 33 cm. Nah! It's not possible!!! 85g dough is way too inadequate to roll into such big pizza sheet!!!
Ironically, this Tasty recipe uses 3 cups of flour (450g) to make a lot of dough to serve only two persons! Then, why just use two portions of 85g to make the pizza base? I'm sorry for being critical but everything in this recipe just don't tally.
Nevertheless, I didn't want to give up this delicious double cheese pizza crust idea and so I created my own recipe with my favourite Jamie Oliver's Pizza Dough at here or here. Watch my video to see what I did...
When I first saw this brilliant idea from Tasty Video (recipe at here), I was like "Hey! I can do this!!!" ... but not really after I followed the Tasty recipe and tried rolling 85g pizza dough into a sheet that is slightly larger than 9 x 13 inches or 23 x 33 cm. Nah! It's not possible!!! 85g dough is way too inadequate to roll into such big pizza sheet!!!
Ironically, this Tasty recipe uses 3 cups of flour (450g) to make a lot of dough to serve only two persons! Then, why just use two portions of 85g to make the pizza base? I'm sorry for being critical but everything in this recipe just don't tally.
Nevertheless, I didn't want to give up this delicious double cheese pizza crust idea and so I created my own recipe with my favourite Jamie Oliver's Pizza Dough at here or here. Watch my video to see what I did...
Thanks Bensound for the music in my video.
 |
| I must say... This homemade double cheese pizza base is more than 100% AWESOME!!! 100% satisfaction guaranteed!!! 100% NO soggy pizza base!!! |
 |
| more than 100% AWESOME... because the pizza base is EXTRA cheesy and EXTRA crispy!!! See... There is never a part of the pizza that has no cheese!!! YUMMY!!! |
Like this and want more of my recipes? To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
Here's my Double Cheese Stuffed Crust Pizza recipe including the essential baking tips.
Trust me... I have baked with this recipe for more than once! And this version has been fine-tuned to perfection.
Makes one 35 x 25 cm / 10 x 14 inches, serve 3-6 and the 3 of us are very hungry people!
Tip: It's ok to use this recipe if your baking tray is slightly smaller than 35 x 25 cm / 10 x 14 inches but please do not use this recipe if your baking tray is bigger than 35 x 25 cm / 10 x 14 inches.
For the pizza dough:
180g lukewarm water, 37˚C / 100˚F
20g vegetable oil
300g bread flour with about 12% protein
3g ground sea salt
7g raw caster sugar or white caster sugar
5g (1 1/4 tsp) instant dry yeast
For the cheese stuffing:
1-2 cup grated mozzarella cheese, accordingly to your liking
adequate string cheeses (about 10) to line around one 35 x 25 cm / 10 x 14 inches pizza
extra bread flour for rolling and shaping
extra vegetable oil for greasing and brushing
For the pizza topping:
ANYTHING!!!
Our usual favourite combinations are:
1) 500g (about 2 cups) shredded roasted chicken mixed with BBQ sauce to taste, pineapple plus MORE CHEESE!!!
2) 500g (about 2 cups) shredded roasted chicken mixed with 1 tbsp tomato pesto, 1/4 cup tomato pesto to spread the base, 250g cherry tomato halves plus MORE CHEESE!!!
For the pizza dough:
Add all dough ingredients into the breadmaker or the mixing bowl of an electric mixer according to the above order. Use "dough" setting or low mixing speed to mix until mixture forms a dough. Then, allow the breadmaker or the electric mixer with the next higher mixing speed to knead dough for about 25 mins or until the dough is smooth and elastic. Cover dough and allow it to prove in a warm and humid place for about 1 hr or until doubled in size.
To shape and bake the pizza:
For the pizza dough:
Add all dough ingredients into the breadmaker or the mixing bowl of an electric mixer according to the above order. Use "dough" setting or low mixing speed to mix until mixture forms a dough. Then, allow the breadmaker or the electric mixer with the next higher mixing speed to knead dough for about 25 mins or until the dough is smooth and elastic. Cover dough and allow it to prove in a warm and humid place for about 1 hr or until doubled in size.
To shape and bake the pizza:
Preheat oven to 230˚C / 450˚F.
Divide dough into two equal portions by weight (about 240g per portion) and shape them into smooth balls. Allow them to rest for about 10 mins. Using a rolling pin, stretch and roll both portions on a well-dusted area until each become a super thin dough that is larger than 35 x 25 cm / 10 x 14 inches. Tip: The dough has to be super thin and must be larger than your tray. It must have NO holes or the stuffed cheese will ooze out causing the pizza to get stuck onto the tray. Patch the holes with small pieces of excess dough if required.
Divide dough into two equal portions by weight (about 240g per portion) and shape them into smooth balls. Allow them to rest for about 10 mins. Using a rolling pin, stretch and roll both portions on a well-dusted area until each become a super thin dough that is larger than 35 x 25 cm / 10 x 14 inches. Tip: The dough has to be super thin and must be larger than your tray. It must have NO holes or the stuffed cheese will ooze out causing the pizza to get stuck onto the tray. Patch the holes with small pieces of excess dough if required.
Brush baking tray with adequate vegetable oil. Place one rolled dough rectangle onto the greased baking tray. Sprinkle a thick layer of mozzarella cheese onto the dough, then place the second sheet of dough on top to cover the cheese.
Place string cheese along the edges of the dough. Fold the edges over the cheese and tightly crimp the edges. Tip: It is important to tightly crimp the edges to ensure that most of the melted string cheese stay inside the stuffed edges. However, if you are over-loading the edges with large string cheeses like mine, it's ok if some of the melted cheese ooze into the pizza but NOT out of the pizza!
Brush pizza dough with oil and bake for 15-20 mins or until the crust is golden brown and the cheeses are melted inside.
Top the pizza with sauce and any toppings and more mozzarella cheese that you like - see our favourite combinations if you want to make the exact pizza like mine.
Bake for 10-15 mins or until the cheese topping are melted and the pizza is golden brown.
Transfer pizza onto a wire rack immediately. Slice and serve while the pizza is hot.
Happy Baking
Please support me and like me at Facebook...Top the pizza with sauce and any toppings and more mozzarella cheese that you like - see our favourite combinations if you want to make the exact pizza like mine.
Bake for 10-15 mins or until the cheese topping are melted and the pizza is golden brown.
Transfer pizza onto a wire rack immediately. Slice and serve while the pizza is hot.
Happy Baking
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