Pizza With Mozzarella-stuffed crust {Collaboration}

My first time making pizza crust from scratch using San Remo Durum Wheat Semolina Flour! 😅 Semolina flour gives the crust a nutty, full-bodies richness, perfect with pizza, that calls for a tomato sauce. A request by my gal who’s a fanatic of 🍕 to try making cheese-stuffed crust pizzas 😅😅 Ah gal said she likes the crust as it tasted crispy on the outside and soft inside and cheese oozing out 😉

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Ingredients:

• 3/4 cup of lukewarm water 
• 1.5 tsp active dry yeast 
• 1/2 tsp sugar 
• 1/4 tsp salt 
• 1.5 cups all-purpose flour
• 1/2 cup San Reno Durum Wheat semolina flour 
• 2 tbsp olive oil, additional for greasing bowl 

Method:

1. Pour water in a slightly warm, large bowl, or a warmed stand mixer bowl. Stir in the yeast, sugar and salt. Set aside until the yeast is bubbly and foamy, about 5 minutes. If the yeast does not proof, throw away the mixture. (Either the yeast is expired, or the water is too hot or too cold.) 
2. If using stand mixer, add both sifted flours and oil into yeast mixture, attach dough hook and stir at medium speed until mixture fairly well combined. Continue to knead at medium speed, till dough is smooth and elastic (about 7minutes). If the dough is sticky, add a little flour if needed. 
3. If using hand-knead, add both sifted flours and oil to yeast mixture and mix till fairly smooth. Lightly dust a clean, dry work surface with all-purpose flour and empty dough on it. Knead by hand, and adding 1-2 tbsp of flour, should the dough gets sticky. Pull the dough with one hand and use the other hand fold and knead into the dough mass. Keep doing for about 8 minutes and work the dough till it’s smooth and elastic. 
4. Wipe a clean bowl with some olive oil using a kitchen towel. Transfer dough into greased bowl. Turn the dough around till all sides are coated with oil. Cover the bowl with a plastic wrap. 
5. Set the bowl in a warm area and allow it to proof till double its size (about 1.5 hours). 
6. After proofing, remove dough into a floured work surface. Shape into a ball. It can be rolled out and baked as desired. I split the dough into halves and rolled to thinner crust. Then I lined mozzarella strips around the sides of and gently wrapped them up all around. 
7. Baked the pizza in 200 degrees oven with your favorite toppings and sauce for about 20 minutes. (Oven temperatures vary for different ovens) 
8. For my pizza, I did the basic tomato sauce. Topping include button mushrooms, ham and can pineapples.