Make the dough and the sauce ahead for this crowd-pleasing cheesy Friday night mozzarella stuffed-crust pizza feast.
300g strong white bread flour
1 tsp fast-action dried yeast
1/2 tsp golden caster sugar, plus a pinch
3 tbsp olive oil, plus a drizzle
2 garlic cloves, squashed
1/2 tsp dried oregano
1-2 tbsp polenta
250g mozzarella, grated toppings of your choice (we used pepperoni, chorizo and basil)
You can make the pizza dough up to 48 hrs ahead. Warm the milk in a saucepan until steaming but not boiling. In a bowl, mix the flour, yeast, caster sugar and 1 tsp salt. Add 1/2 tbsp oil to the milk and leave to cool until just warm. Pour the liquid into the dry ingredients and mix with a wooden spoon until well combined. (You can use a food processor if you like.) Tip onto a work surface and knead for 10 mins (or continue mixing in the mixer for 5-7 mins) until you have a smooth, elastic dough. Clean and oil the bowl, then return the dough and cover with cling film. Leave somewhere warm to rise for 1-2 hrs until doubled in size, or chill in the fridge for up to 48 hrs.
Meanwhile, make the sauce. Pour the remaining oil and passata into a saucepan and add the garlic, oregano and a pinch of sugar. Season well and simmer for 5-10 mins until the sauce is thick. Remove the garlic and set the sauce aside until you’re ready to assemble the pizza.
If the dough has been chilled, remove from the fridge and leave to come up to room temperature. Dust the work surface with polenta and tip the dough onto it. Punch it down to knock out the air bubbles, then shape into a disc and roll out to a width of about 35cm. Dust a large baking sheet with polenta and put the dough on top, making sure it can move freely. Use half the mozzarella to create a ring around 0.5cm from the edge of the pizza base. Brush some water inside the mozzarella ring, then fold over the outside edge and press firmly to enclose the cheese and create a stuffed crust.
Spoon the sauce over the middle of the base and top with the remaining mozzarella. Scatter with your toppings (save any fresh herbs for scattering over after baking), brush the stuffed crust with oil, cover with oiled cling film and set aside for 20-30 mins until the dough has puffed up a little. Meanwhile, heat oven to 240C/220C fan/gas 9 and heat up a large baking sheet on the middle shelf.
Quickly open the oven door and slide the pizza onto the hot baking sheet. Cook for 15-20 mins or until bubbling and cooked through. Leave to cool for a few mins before eating.