YES, I WILL WORK ON A STUFFED PIZZA RECIPE.
It is one of the more complicated styles and my least favorite, so it could take a while until I get the instructions perfected.
In the meantime, here’s a basic template for you intermediate pizza bakers out there who want to play around with the style:
Make a double batch of thin crust dough (recipe on the site).
Split dough into 2/3 and 1/3, then fold over and roll each batch several times to get some layers and then roll them out into thin discs to about the same diameter as your pizza pan.
Then roll the larger dough out a few inches more so you’ll be able to bring up the sides, and drape into the deep dish pan without pressing.
Gently bring up the sides of the dough over the top pan edge.
Fill the pizza with lots of cheese (you can use shredded this time if you want) and whatever toppings you want. Stuffed pizza gets sausage pieces, not patty.
Do NOT put the sauce in yet.
Top with the second dough.
Crimp the top and bottom dough edges together all the way around.
Tear or cut a few vent holes in the top center of the pizza dough so steam can escape.
Ladle on a thin layer of sauce over the top dough to cover.
Bake in a preheated oven at a time and temp TBD – I’m thinking 450-460 F for about 45 minutes,
but you should probably check after 40.
If the outside looks done, but you want to be sure, for safety, I’d stick a thermometer into the center of the pie (don’t hit the bottom of the pan with the thermometer – you’ll get a false reading) and make sure the pizza’s internal temp is at least 165 degrees F.
If you’re looking for a basic demo, this video from the Chicago Tribune, featuring Fred Besch of Nancy’s Pizza, practically giving away the farm on the whole process, right next to Nancy Palese:
CORNMEAL ALERT: You will notice that Fred uses a small amount of cornmeal essentially as ball bearings for his dough sheeter. There’s no evidence that the dough itself contains any.
American Metalcraft Hard Coat
12 Inch Deep Dish Pizza Pan