Stuffed-crust pizza with cold-smoked reindeer crumble

Instructions

1. 1

   Stir the yeast into the warm water (42–43°C) with half the sugar and leave it somewhere warm for about 10 minutes, until you see bubbles forming.

2. 2

   Put the flour, the rest of the sugar and the dough salt into a stand mixer. Mix on low, pour in the yeast water, then work it on medium until the dough comes together, about 7 minutes. Dust the worktop lightly and knead until the dough is smooth and springs back when you poke it. Oil a large bowl, roll the dough into a ball, coat it in olive oil and drop it in. Cover with cling film and leave it somewhere warm and draught-free for about an hour, until it has doubled.

3. 3

   Meanwhile, warm a little olive oil in a saucepan with the squashed garlic. Let the garlic take on some colour, then add the crushed tomatoes, a pinch of oregano, a pinch of sugar and salt. Simmer for 5–10 minutes, until thick. Fish out the garlic cloves and set the sauce aside until you're ready to build the pizza.

4. 4

   Knock the air out of the risen dough on the worktop and press it into a disc. Lay the 125 g of mozzarella sticks in a ring around the outside edge, leaving half a centimetre clear. Brush a little water inside the ring, then fold the edge over the cheese and seal it to make the stuffed crust.

5. 5

   Spoon the sauce over the middle and scatter on the grated mozzarella, pizza cheese and a little blue cheese. Add the reindeer crumble and a few cherry tomatoes or tomato slices. Brush the crust with oil, cover loosely with oiled cling film and leave for 20–30 minutes, until the dough puffs up. Heat the oven to 240°C/220°C fan/gas 9 with a large baking sheet on the middle shelf. When both the oven and the dough are ready, slide the pizza in and bake for about 15 minutes, until bubbling and cooked through.