Stuffed Crust Pizza

For the starter (ahead)

1. Mix 120 g warm water, 4 g instant yeast, and 120 g bread flour in a container until smooth.

2. Cover the container tightly and place it in the refrigerator to ferment.

   Then 1440 min of waiting

For the dough

3. Add 220 g of starter and 345 g warm water to a stand mixer bowl and mix on low speed to break up the starter.

4. Add 10 g sugar, 15 g olive oil, and slowly incorporate 615 g bread flour while mixing.

5. Turn off the mixer, cover the bowl with a cloth, and let the dough rest.

   Then 20 min of waiting

6. Add 20 g salt and knead on low speed.

7. Cover the bowl again and let the dough rest.

   Then 10 min of waiting

8. Repeat the kneading for 6–8 minutes and resting for 5–10 minutes 2–3 times until the dough passes the windowpane test.

9. Transfer the dough onto a work surface, perform a few slap-and-folds, and shape into a ball.

10. Place the dough ball into a large bowl, cover with plastic wrap, and let it bulk ferment at room temperature.

    Then 240 min of waiting

11. Portion the dough into 350 g balls, place them in covered containers, and refrigerate to ferment.

    Then 1440 min of waiting

For the sauce

12. Pour the tomato passata into a bowl.

13. Season with salt, a splash of olive oil, and dried basil, then stir to combine.

For the garlic butter

14. Melt 3 tbsp butter in a microwave until soft and stirrable, about 15–20 seconds.

15. Whisk in garlic powder and dried parsley flakes to taste.

For assembling and baking

16. Preheat the oven with a baking stone inside to 550°F (285°C).

    Then 60 min of waiting

17. Remove a dough ball from the fridge, turn it onto a flour-dusted surface, and stretch it out into a flat round, leaving a border around the edge.

18. Dust a pizza peel generously with cornmeal and transfer the dough onto the peel.

19. Arrange the frozen, curved cheese stick halves in a ring along the inner edge of the dough.

20. Brush water onto the inner edge of the dough ring, fold the outer edge over the cheese, and press firmly against the base to create a tight seal.

    Make sure the seal is tight to prevent the melted cheese from blowing out during baking.

21. Spread the tomato sauce evenly across the center of the pizza base up to the stuffed crust.

22. Scatter the diced mozzarella over the sauce, followed by the pepperoni slices.

23. Slide the pizza onto the preheated baking stone and bake until the crust is puffed and golden brown, 10–12 minutes.

    Then 12 min of waiting

24. Turn on the oven broiler for 1–2 minutes to brown the top of the crust and melt the toppings completely.

    Then 2 min of waiting

25. Remove the pizza from the oven, brush the stuffed crust with the garlic butter, and sprinkle with grated Parmesan cheese.

26. Slice into wedges and serve immediately.