It took us a few years, but we finally succeeded. It took a visit from this guy @nick.digiovanni to convince us this was a good idea. Youth is genius. Stuffed crust pizza was truly spectacular. Adding more cheese is almost always a good idea. We used our new 24 hour dough recipe and fresh mozzarella inside the crust. On top was crushed tomatoes, fontina and epic pepperoni from Ezzo Sausage. Our first pizza ever made with stuffed crust was an instant classic.
Preheat your oven for 1 hour at 500 F with your Baking Steel on the top rack.
Place fresh mozzarella around the perimeter and fold over to create a stuffed rust. Pinch the ends closed. This is important other wise the cheese will bleed out.
Switch the oven to the broiler setting.
Distribute sauce on top, followed by pepperoni and shredded fontina cheese. Launch onto scorching hot Baking Steel. Set timer for 2 minutes.
Open oven and rotate, close and swtich off broiler and continue to bake for 2 more minutes. Remove.
