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And what exactly is "over the top" about this pizza? The edge of the crust, which is folded over the filling to create a pizza that’s part stuffed, part open-faced, and 100% delicious!
2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
1 tablespoon Pizza Dough Flavor (optional, but tasty)
1 tablespoon King Arthur Easy-Roll Dough Improver OR Baker's Special Dry Milk OR nonfat dry milk
3 cups (11 ounces) King Arthur Italian-Style Flour*
3/4 cup (6 ounces) lukewarm water
2 tablespoons (7/8 ounce) olive oil
*Substitute King Arthur 100% Organic White Whole Wheat flour for half of the Italian flour, if desired.
Mix all of the ingredients to make a soft, supple dough. Knead for 5 minutes, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes (or for up to 2 hours or so; work it into your schedule as you see fit).
Grease a 12" square of parchment paper. Set it in the center of a large work area. Place the dough in the center of the parchment, and roll it into an 18" circle. Yes, the 12" square of parchment will disappear beneath the dough; that’s OK.
Brush or spray the crust with olive oil, and let it rest for about 30 minutes, while you preheat your oven to 425°F (with a pizza stone inside, if you have one). While the crust is resting, prepare your favorite topping. For the pizza pictured above, we used sun-dried tomatoes, feta cheese, kalamata olives, roasted peppers and onions, and mozzarella. Prepare enough topping for a standard 12" pizza. Any vegetables or meats should be pre-cooked, as the pizza only bakes for about 15 minutes.
Eyeball a 12" circle in the center of the rolled-out crust. Or, take a 12" pizza pan, and gently press down to imprint a circle in the crust. Paint the 12" circle with tomato sauce (if desired), and arrange the ove the sauce. Then fold the edges of the crust up over the filling, "pleating" them as you go. You’ll have an open area about 6" wide in the center of the pizza.
Use a giant spatula or baker’s peel (or other large, flat, shovel-type implement) to place the crust with its parchment directly onto the stone, or onto a baking sheet. Yes, that’s why you rolled onto the parchment; it makes your topped pizza a heck of a lot easier to move around! Bake till the pizza is golden brown, about 15 minutes. Remove from the oven, and let rest for 15 minutes or so before cutting and serving.
Yield: one over-the-top 12" pizza.