I make my own pizza, and I always put stuff on the crust to make it interesting to eat in its own right. Usually I alternate little chunks of himalayan sea salt, roasted garlic, and black garlic every inch or so around the outside. Makes it into a sort of weird but tasty pretzel.
I have tried making stuffed crust pizza by folding the outside edge back over some cheese, but it always opens up while cooking in the oven. I don’t know what the secret is to that shit. Maybe I should use staples?
When I make my own pizza I use the spare sauce as a dip. Bit of olive oil and fresh basil over the whole thing makes the crust pretty much as nice as the rest.
Also for the stuffed I think you have to do more of a burrito roll type thing so that the edge is trapped by the weight of the stuffing.
I make my own pizza, and I always put stuff on the crust to make it interesting to eat in its own right. Usually I alternate little chunks of himalayan sea salt, roasted garlic, and black garlic every inch or so around the outside. Makes it into a sort of weird but tasty pretzel.
I have tried making stuffed crust pizza by folding the outside edge back over some cheese, but it always opens up while cooking in the oven. I don’t know what the secret is to that shit. Maybe I should use staples?
When I make my own pizza I use the spare sauce as a dip. Bit of olive oil and fresh basil over the whole thing makes the crust pretty much as nice as the rest.
Also for the stuffed I think you have to do more of a burrito roll type thing so that the edge is trapped by the weight of the stuffing.
Keep the seal clear of toppings and sauce, and use water to stick the crust to the base. Wet flour is a great glue, tomato sauce and cheese are not.