Over-the-Top Pizza

star rating (4) rate this recipe »
Recipe photo

Over-the-Top Pizza

star rating (4) rate this recipe »
Published prior to 2008

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.

Reviews

1
  • star rating 07/20/2014
  • Paul from Ohio from Strongsville, Ohio
  • Absolutely GREAT TASTING pizza crust - softish vs hard/crunchy, and I choose to use Mozzarella String cheese rolled into the 'over the top' edges to make a Stuffed Crust pizza! Amazing how puffed up it gets when baked, and oh my goodness does this make a FULL MEAL of a 14 inch pizza.
  • star rating 03/30/2014
  • garywh.mail@gmail.com from KAF Community
  • I made this on Friday for a large # of people. It was terrific! As long as you like a thicker crust this is the one to make. In addition, I had some dough left, ( I had quadrupled the recipe ), and put it in the fridge until Sunday and made it into bread. It was one of the best breads I have ever made. Thanks KAF
  • star rating 07/15/2013
  • Jackie from Austin, texas
  • This pizza is delicious but I was a little disapointed that my crust was much thicker and puffier than in the picture. I used dry active yeast because that's all I had. Could that have been the problem? I made my pizza with homemade classic pesto sauce, kalamata olives, artichoke hearts, sun dried tomatoes, and feta cheese.
1