Stuffed Crust Pizza

Add liquids, then dry ingredients to the bowl of a stand mixer. (Take care not to let yeast and salt touch.)

Fit mixer with dough hook. Mix on low speed until dough ball forms and cleans the sides of the bowl. (2-5 minutes)

(If dough ball is too sticky, add more flour, 1 T at a time. If it is too dry, add more water, 1 T. at a time.)

Divide dough in half.

Roll each half of dough out into desired shape. (Rounds or rectangles work best for this recipe.)

Line string cheese up around the edges of the prepared dough. Carefully roll up the dough around the crust and pinch seams to seal. Top pizza as desired. Bake in a 400 degree oven for 10-12 minutes.

Mix all ingredients in a large bowl with a wooden spoon. As soon as the dough is too tough to stir with a spoon, transfer to a lightly floured surface and knead by hand 10 minutes, or until dough is pliable and doesn't stick to hands.

(If dough ball is too sticky, add more flour, 1 T at a time. If it is too dry, add more water, 1 T. at a time.)

Divide dough in half.

Roll dough out into desired shape. (Rounds or rectangles work best for this recipe.)

Line string cheese up around the edges of the prepared dough. Carefully roll up the dough around the crust and pinch seams to seal. Top pizza as desired. Bake in a 400 degree oven for 10-12 minutes.