Imported from TikTok
Stuffed Crust Pizza Spiral
A unique take on pizza featuring a long, continuous ribbon of poolish-based dough stuffed with spinach pesto and mozzarella, then coiled into a spiral and baked until crispy on the outside and pillowy on the inside.
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Ingredients
- 500 g Bread Flour (divided for poolish and main dough)
- 350 ml Water (divided for poolish and main dough)
- 1 tsp Dry Yeast
- 1 cup Spinach Pesto (homemade or store-bought; spinach used instead of basil)
- 2 cups Mozzarella Cheese (grated)
- 2 tbsp Olive Oil (for brushing)
- 3 tbsp Garlic Butter (melted butter mixed with minced garlic)
- Fresh Oregano (for garnish)
Steps
- 1
Prepare the poolish by combining a portion of the flour, water, and yeast in a bowl. Mix until combined and allow it to ferment for 24 hours at room temperature.
- 2
Add the remaining flour and water to the fermented poolish. Knead the dough thoroughly until it reaches full elasticity (passes the windowpane test).
- 3
Allow the dough to prove for an additional 6 hours.
- 4
Stretch the dough out into one incredibly long string, then press it down flat to create a long, wide ribbon of dough.
- 5
Pipe the spinach pesto generously down the entire center length of the dough ribbon.
- 6
Top the pesto with a thick layer of grated mozzarella cheese.
- 7
Fold the edges of the dough over the filling and press firmly to seal, ensuring there are no holes for the cheese or pesto to escape.
- 8
Roll the stuffed dough tube into a tight spiral shape, similar to a spanakopita.
- 9
Place the spiral in the oven for its first bake to firm up the structure.
- 10
Remove from the oven and give the dough a generous brushing of olive oil to help it brown and crisp.
- 11
Return to the oven for a final bake until the crust is golden brown and crispy.
- 12
Once removed from the oven, slather the hot crust with garlic butter and fresh oregano. Serve with extra pesto for dipping.
Notes
The technique uses a poolish for better flavor and texture. The creator notes that the spiral shape creates a unique texture contrast: crispy on the outside and soft/pillowy on the sides where the dough coils meet.
Nutrition per serving
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