Ingredients
For the pizza dough
320ml warm water (between 100-110°F, 38-43°C)
1 standard packet of instant yeast
1 tablespoon of granulated sugar
2 Tablespoons (30ml) olive oil
3/4 teaspoon salt
450g all-purpose flour and more for dusting
For the stuffing
100 grams feta cheese
100 grams ricotta
1 tablespoon whole milk
1 teaspoon of lemon zest
Black pepper to taste
2 tablespoons of butter
Handful of parsley (finely chopped)
1 large clove of garlic (finely grated)
For the base
1 can of chopped tomatoes
1 teaspoon oregano
½ teaspoon paprika
1 teaspoon salt
50 grams of fresh buffalo mozzarella, sliced
Instructions
1. In a bowl, whisk together the year, sugar and warm water. Cover and let rest for 5 minutes
2. In a large mixing bowl add the flour, oil and salt and pour in the yeast mixture. Stir with a wooden spoon or spatula to bring the flour mix together
3. Once the dough starts to hold together, take it out on a floured surface and knead (I usually knead for at least 5-7 minutes)
4. You will know the dough is ready once it stops sticking to your hands and bounces back slowly if you poke it with your finger
5. Grease a large bowl with some oil and place the dough inside bowl making sure you get the oil all over it
6. Cover with aluminium foil and let rest in a warm environment for 60-90 minutes or until the dough has doubled in size.
7. While the dough is resting, you can prepare the stuffing and tomato base. For the stuffing add the ricotta, feta, milk, lemon zest and black pepper into a bowl and beat until fluffy. Set aside in the fridge
8. For the tomato base, add chopped tomatoes, oregano, paprika and salt in a saucepan and heat gently for 5-6 minutes, stirring occasionally. Set aside to cool
9. When the dough is ready, preheat the oven to 240 degrees Celsius and lightly a round pizza pan with olive oil.
10. To shape the dough first punch it down to release any air bubbles and then cut in half. Place one half of the dough aside and work with the other by rolling it on a lightly floured surface into a round shape (to fit the size of your pan).
11. Place on greased pan and make eight one-inch incisions evenly spaced around the rim. Let the flattened dough rest for 5 minutes
12. Add roughly 1 tablespoon of the cheese in between each incision around the dough. Now lift up the two corners of the dough closest to the cheese and fold them together to enclose the cheese mixture. Wet your fingers with some warm water and press down to seal the corners
13. Add butter, parsley and garlic in small bowl and heat in microwave until fully melted. Use a pastry brush to apply the garlic butter to the top of the crust and all over middle of the pizza
14. Spread the tomato sauce in the middle of the pizza, then add the slices of mozzarella.
15. Bake in the oven for 12-15 minutes
16. Slice the pizza and serve
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