Hi Everybody
Yesterday I took a shot at making a stuffed crust pizza from scratch.
The dough turned out pretty good, I added onion granule's ,garlic and thyme and let the dough ferment for around 24 hours before using it.
The results were pretty impressive, I managed to achieve a crust that was crunchy on the outside but soft ,fluffy and cheese filled on the inside.
I had planned to make my own sauce by while looking around the super market on Monday night I found a sugar free pizza sauce by the famous UK chef Lyod Grossman so I decide to check that out this time.
I still want to try making my own sauce using San Marzano tomato's ,I will try that on my next attempt at pizza making.
I also want to try the NYC method of using semolina flour and honey in the dough next time.
My quest for pizza perfection continues but I feel this little stuffed crust beauty took my pizza game one step further :).