 Re: Stuffed Crust Pizza
At Antica it was Del Carcerato "the prisoner"...and James is right, it is like a little calzone attached to a margherita. Stretch dough to a circular shape as normal, add a little ricotta (and ham, and mozz if you like) to a six inch stretch of the dough on the edge, then fold it over and seal it. Make the rest of the pizza as normal...
One tip...when making the pizza on a peel or slab, put the filling on the side FURTHEST from you...when you slide it from the peel to the oven, less drama as the heaviest side is at the front end of the peel.
Jay |