Making Pizza Hut Stuffed Crust At Home | But Better

As soon as it’s melted, remove from the heat and whisk/mix in grated garlic cloves and grated parmigiano.

Start by combining and whisking 95°F water with instant yeast and let sit for 5 minutes.

In the bowl of a stand mixer, add flour, salt, and sugar. Whisk until combined.

Using the dough hook, mix on low speed and add olive oil and after dispersing for a couple of seconds pour in the yeast mixture. Let mix for 2-3 minutes, scraping the sides often.

Dump onto a lightly floured surface kneading for 2-3 minutes until smoothed.

Place the dough into a greased large bowl, cover with plastic wrap, and rise at room temperature for 1 hour or double in size.

Heat a pizza stone in the oven and preheat to the oven's maximum temperature while dough proofs.

Once doubled in size, punch down the dough and on a lightly floured surface divide into 2 even pieces and form into a smooth ball. 

Place in a dough proofing box, or baking sheet dusted with flour, cover and let rest for 15-20 minutes.

In a medium saucepan, saute guanciale over medium heat for 3 minutes or start to brown.

Add in olive oil and once hot, add in thinly sliced garlic and cook, stirring occasionally, until the garlic begins to toast.

Immediately add in crushed tomatoes, stirring to incorporate, and add in sprigs of thyme and sage. Season to taste with salt. Simmer and reduce for 5-8 minutes.

Lightly dust a pizza peel with flour or cornmeal then roll the dough out into a 0.25 inch thick circle and line the edges with mozzarella sticks.

Lightly brush the inside of the sticks with water and gently wrap the edges of the dough just over the mozzarella. Pinch each piece completely shut.

Add a light layer of tomato sauce, spread using a spoon, sprinkle on grated mozzarella and parmigiano Reggiano and then top with pepperoni slices.

Slide pizza on the preheated pizza stone. Bake for 6-10 minutes.

Generously brush the whole crust with melted garlic butter. Slice and enjoy.