Imagine biting into the crust of a traditional Italian style pizza…the crust crisp, yet pillowy and light, creating the perfect texture. Now imagine biting into that same crust and fresh mozzarella oozing out from inside, just melting in your mouth. Stone baked pizza ovens are a great way to make artisan style pizzas at home.
The concept of cooking in a stone baked oven has been around for years, and has stood the test of time. Pizza caterers such as Hot Stones Pizzas who provide today’s receipe experiment with a variety of cooking methods and to create the perfect stuffed crust to give you a great filling meal perfect for catering large groups.
With stone baked cooking the stone surfaces absorb the heat of the oven, it surrounds the pizza in the heat and creates an ideal baking environment. This creates a perfectly even crust, crisp on the outside chewy on the inside. A stone baked pizza oven not only produces the perfect crust, it also allows for a very quick cook time. Once you try this cheese stuffed crust recipe, baked in a stone pizza oven, you’ll never want to go back to ordinary pizza. Buon appetito!
For the crust:
One log mozzarella cut into 1/2 inch strips
For the Sauce:
One can San Marzano tomatoes, drained and pureed
For the dough:
500 grams 00 type flour
325 grams warm water
10 grams salt
3 grams dry active yeast
Fresh mozzarella tore into small pieces
Any combination of meats and vegetables, although my favorite is still a traditional margherita with simply sauce, cheese, and a few basil leaves.
Mix flour and yeast in the bowl of a stand mixer. Gradually add warm water and mix until incorporated. Cover bowl and let rest for 15 minutes. Uncover and mix again gradually adding the salt, do not over mix. Cover dough again and let rise for approximately 2 hours or until doubled in size.
Cut dough into three equal pieces of 275 grams each. Work out any air bubbles and form each into a smooth ball. Dust with flour and place in a proofing tray or a bowl covered with plastic wrap. Let dough sit for one hour, or longer if you don’t need it right away, in the refridgerator.
When dough is ready, stretch into a circle approximately 12 to 14 inches around on a wooden pizza peel sprinkled with semolina. Place mozzarella strips end to end just inside the outer circle of the crust. Pull edge of crust over cheese and press layers of crust together. Spread sauce over dough, top with cheese and any other toppings you would like. Slide pizza from peel directly onto floor of wood fired oven and bake, rotating with metal peel until done.