Sheet-Pan Stuffed-Crust Pizza

Into a bowl, add the warm water, the dry yeast powder and the 4 tablespoons of wheat flour, mix it all together very well until combined. 

Cover this bowl with some plastic wrap and let it ferment for 10 minutes. 

Meanwhile, into another bowl, add the semolina flour and 220 grams of wheat flour, mix well.

Now, add that mixture we’ve left to ferment and the water, mix it all very well. 

Once this is done, add the salt, the honey, and the olive oil, knead dough by hand for a few minutes.

Then sprinkle some flour on the table and place the dough. Knead for another 10 minutes.

Once you’ve done that, add a drizzle of olive oil into a bowl and place dough in it. Cover the bowl with plastic wrap and let dough rise for 2 hours.

After this indicated time, into another bowl, add the tomato paste, the salt, the oregano, and the olive oil, mix it all very well, add the water and mix again. Set aside. 

After the previously indicated time, dough has risen, now sprinkle some flour on the table and place the dough on it. 

Stretch dough by hand into an oval shape, making sure it’s not too thick nor too thin. 

Now, add the shredded mozzarella cheese around the dough edges, 1-finger away from the crust. Also add the creamy cheese spread, evenly arranging it over the mozzarella cheese. 

Then fold over dough edges by hand, pressing them down so that the filling is sealed inside the crust. 

Remove dough from the table and transfer it to a square baking pan greased with some olive oil. I’m using a 40cm x 30cm baking pan. 

Now, evenly spread the tomato sauce we’ve made all over the center of the dough. 

Then take it to a preheated oven at 180°C (356°F) and let it bake for 15 minutes.

After the indicated, add the shredded mozzarella cheese over the sauce, add the smoked spicy sausage cut into round slices, and finally, some oregano to taste.

Bake in a preheated oven at 180°C (356°F) for about 20 minutes. Baking time may vary depending on the power of your oven.

Help yourself.