Stuffed Crust
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
For the Pizza Dough:
- 153 g 00 flour
- 153 g all-purpose flour
- 8 g kosher salt
- 2 g active dry yeast
- 4 g sugar
- 4 g olive oil
- 200 g warm water
For the Italian Butter:
- 1 lb (454 g) unsalted butter
- 1 tbsp (15 ml) dried basil
- 1 tbsp (15 ml) dried oregano
- 1 tbsp (15 ml) dried thyme
- 1 tsp (5 ml) garlic powder
For the Stuffed Crust:
- Pizza dough
- 1 cup (237 ml) tomato sauce
- 1/2 cup (118 ml) Italian butter
- 1 lb (454 g) mozzarella cheese
Method:
Make the Italian Butter:
Melt butter in a saucepan over medium heat. Once the butter gets foamy, add the dry herbs. Turn off heat and let cool at room temperature.
Make the Stuffed Crust:
Preheat the oven to 400 F (204 C).
Add yeast and olive oil to the warm water and let sit for 2 minutes.
Mix together flours, salt, and sugar in a stand mixer fitted with the dough hook attachment. Add the yeast mixture to the dry ingredients and mix until combined.
Pour dough onto a floured work surface and knead until smooth, about 10 minutes. Place dough in an oiled bowl and cover with a damp cloth. Place in a warm area and let rise for 3 to 4 hours.
Cut dough into 5g balls and roll flat lengthwise. Place a spoon of tomato sauce on each piece of dough with 20g of mozzarella, then brush with Italian butter and roll up. Brush top with Italian butter.
Place on a parchment lined baking dish and bake until golden, about 12 minutes. Let cool for 10 minutes and serve warm.