#1  
Old 06-13-2007, 03:16 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Stuffed Crust Pizza

This is a long way from Pizza Hut, but we had stuffed crust pizza last night. We had dinner with friends who have an FB pre-cast oven here (and an Artigiano oven at home in SoCal), and they did a great job of the pizzas. Good cheese, dough, tomatoes, and Scott makes a darn good pizza. They had smoked provola, fresh mozzarella and fresh porcini mushrooms, which were excellent.

Scott has taken the pizza classes at the VPN pizzeria in Marina del Rey, and he knows what he is doing. The oven was humming along at 900ºF and we cooked 60 second pizzas all evening.

One cool thing was that he made a rolled crust pizza where one side was stuffed with fresh ricotta -- this was pecorino, which was very fun. You had to salt the cheese just a little to bring out the flavor, and it was fresh and light, not heavy. Scott likes the traditional Italian pizza, so everything was lighter than Pizza Napoletana, and the light crust wrapped around the ricotta was just great.

Give it a try.

Jay, are you doing this in the restaurant? Is the something Pizzeria Bianco is doing? I have heard they make their own ricotta.

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by james; 06-13-2007 at 03:19 AM.
Reply With Quote
  #2  
Old 06-13-2007, 02:44 PM
Apprentice
 
Join Date: Aug 2005
Location: Dallas, TX
Posts: 156
Default Re: Stuffed Crust Pizza

The stuffed crust is definitely a trick from Antica in marina del rey...I love it. They actually do that at Olivella's here in Dallas and we will do it too! Very cool.
Reply With Quote
  #3  
Old 06-14-2007, 05:50 PM
Bacterium's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Adelaide - South Oz
Posts: 560
Default Re: Stuffed Crust Pizza

.....mmm stuffed crust sounds great I just lurv cheese

I had a go recently using Halomi (usually stored in brine so already quite salty). I pressed out the outer edges of the dough and put some cheese on top and then rolled it over the cheese. It didn't work that well as it came unstuck......will keep trying.

keen to hear any tips
__________________
Cheers
Damon


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 06-15-2007, 01:36 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Stuffed Crust Pizza

I think Scott sealed the fold over the cheese. Like a skinny little Calzone. It all held together and when you cut the slices, you could see the "round" of cheese.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #5  
Old 06-15-2007, 05:21 AM
Unofornaio's Avatar
Journeyman
 
Join Date: Jun 2007
Location: Central, California
Posts: 323
Default Re: Stuffed Crust Pizza

mmmm that sound very good. When my dads mother made pizza she would put a little Ricotta Forte (fermented Ricotta) mixed in with the sauce, that gave it a spicy feel. I love this cheese but I can only get it from the East Coast. If you are in Italy it may also be called Ricotta Squand not sure of the spelling on that .shh..qu.ond its from Bari.
Reply With Quote
  #6  
Old 06-15-2007, 03:42 PM
Apprentice
 
Join Date: Aug 2005
Location: Dallas, TX
Posts: 156
Default 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
Reply With Quote
  #7  
Old 06-15-2007, 11:20 PM
Bacterium's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Adelaide - South Oz
Posts: 560
Default Re: Stuffed Crust Pizza

Hey I gave it another shot last night, it went much better. I rolled the edge of the dough out fairly thin, put the haloumi on top and then folded the edge back over the top (of the cheese only) and piched it down.

I did one of my "garlic breads" - basically just dough, EVOO, cheese and garlic and put haloumi in the edge crust. If you look closely on the edge you see a lighter brown area where the cheese has oozed out and browned off.......my guest gave it the thumbs up...
Attached Thumbnails
Stuffed Crust Pizza-stuffed-crust.jpg  
__________________
Cheers
Damon


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #8  
Old 08-22-2007, 03:23 PM
Serf
 
Join Date: Jul 2005
Location: Temecula, CA
Posts: 21
Default Re: Stuffed Crust Pizza

I can't help redirecting the stuffed crust from savory to sweet. I like to stuff my desert pizza's with goodies. I really like savory stuffed crust as described above and have tried everything, but there is nothing like a jallapeno mango desert pizza with a crust stuffed with butter brown sugar and white chocolate chips. The sweet stuffed crust really takes the burn out of your mouth and satisfies a sweet tooth!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
$1000 pizza??? mgraban Brick Oven Restaurant Reviews 9 10-08-2013 05:43 PM
Pizza in a Bread Oven james Newbie Forum 17 04-24-2012 07:13 PM
Getting the most from your Pizza Stone james Pizza Stone Baking 20 08-02-2011 08:06 AM
Original Matzoh Crust Pizza. pizza master Pizza 1 01-14-2007 08:52 AM
Pizza through the years.... Xabia Jim Pizza 2 01-07-2007 10:12 PM


All times are GMT -7. The time now is 12:26 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC