So, Friday night was pizza night at our place this week. The kids love it and it is guaranteed a winner, no matter how tired, cranky and otherwise they may be. But pizza got me thinking. Many moons ago, pre kids, we lived in London. On the high street in Hampstead to be precise. It was lovely. There was a chain pizza store in London that sold dough balls, by the three, stuffed with cheese and possibly with garlic. Stuffed pizza dough balls. Yum.
I wanted them. Today I wanted them more than anything on the earth. Thinking about it, realistically, they couldn’t be too hard to make, right? And they aren’t. They are easy. And they taste great and get the tick of approval from the mini kidgredients and did I mention they look amazing?
The dough recipe is adapted from the Bourke Street Bakery book. This is two part baking, you do it in the springform for 15 minutes then on a pizza stone or tray for a further 10. What ensues is a goey deliciousness that can only come from cheese wrapped in dough.
- Dough: 300 grams bread flour
- 1.5 tsps sea salt
- 1/2 tbsp olive oil
- 1.5 tsps milk
- 200 ml water
- 6 grams fresh yeast or 3 grams dry yeast
- Filling: 40 grams chopped bacon
- 1/2 zucchini, grated
- 1/2 cup grated cheese
- Topping: Olive oil
- Preheat your oven to 220 degrees.
- Grease a 22cm springform pan (I used a profiline pushpan).
- Combine all the dough ingredients in a mixer bowl. Using a stand mixer, mix for 3 minutes on low then 7 on high.
- The dough is ready when it is shiny and comes away from the bowl.
- Grease another bowl with olive oil. Place the dough in it and keep it somewhere warm for 20 minutes to rise.
- Place the dough on a floured surface and divide into 8 balls. Then halve each ball, making 16.
- Mix the filling ingredients in a small bowl.
- Take about 3/4 tsp of the filling.
- Take one of the balls of dough and squish it flattish.
- Place the filling in the centre and then fold the egdes together, covering the filling and squishing the edges together to seal.
- Put each ball in the springform pan, using 10 around the outside, join side on the bottom of the pan.
- Continue until all the balls are done.
- Set aside to rise for 20 minutes.
- Sprinkle with olive oil, some dried oregano and sea salt.
- Bake for 15 minutes at 220 degrees.
- Remove from the springform pan and return to the oven for 10 minutes more on a pizza stone or ven tray.
- Serve hot.