{"id":7656,"date":"2021-04-05T22:29:34","date_gmt":"2021-04-06T03:29:34","guid":{"rendered":"https:\/\/www.rushworth.us\/lisa\/?p=7656"},"modified":"2021-04-07T22:29:45","modified_gmt":"2021-04-08T03:29:45","slug":"stuffed-crust-pizza-redux","status":"publish","type":"post","link":"https:\/\/www.rushworth.us\/lisa\/?p=7656","title":{"rendered":"Stuffed Crust Pizza Redux"},"content":{"rendered":"<p>I tried making another stuffed crust pizza. I rolled the crust out into a rectangle a few inches larger than the pan. We had picked up a block of mozzarella that&#8217;s <em>not<\/em> the soft, watery fresh mozzarella. We cut it into rectangular prism and lined the inside of the pan rim with cheese. This worked a <em>lot<\/em> better than shredded cheese. I then folded the excess crust over the cheese and pressed the edge together to seal it up.<\/p>\n<p><a href=\"https:\/\/www.rushworth.us\/lisa\/?attachment_id=7657\" rel=\"attachment wp-att-7657\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7657\" src=\"https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2021\/04\/IMG_20210405_205124.jpg\" alt=\"\" width=\"1024\" height=\"768\" srcset=\"https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2021\/04\/IMG_20210405_205124.jpg 1024w, https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2021\/04\/IMG_20210405_205124-300x225.jpg 300w, https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2021\/04\/IMG_20210405_205124-768x576.jpg 768w, https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2021\/04\/IMG_20210405_205124-750x563.jpg 750w, https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2021\/04\/IMG_20210405_205124-500x375.jpg 500w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<p>Topped with tomato sauce, cheese, and way too much pepperoni. Baked at 550F for about 14 minutes<\/p>\n<p><a href=\"https:\/\/www.rushworth.us\/lisa\/?attachment_id=7658\" rel=\"attachment wp-att-7658\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7658\" src=\"https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2021\/04\/IMG_20210405_212655.jpg\" alt=\"\" width=\"1024\" height=\"768\" srcset=\"https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2021\/04\/IMG_20210405_212655.jpg 1024w, https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2021\/04\/IMG_20210405_212655-300x225.jpg 300w, https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2021\/04\/IMG_20210405_212655-768x576.jpg 768w, https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2021\/04\/IMG_20210405_212655-750x563.jpg 750w, https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2021\/04\/IMG_20210405_212655-500x375.jpg 500w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<p>The crust was cheesy, but it was still too much bread. I&#8217;m thinking the crust would be rolled out to the pan size and then cut laterally with a bread lame. Then the crust wouldn&#8217;t be doubly thick.<\/p>\n<p><a href=\"https:\/\/www.rushworth.us\/lisa\/?attachment_id=7659\" rel=\"attachment wp-att-7659\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7659\" src=\"https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2021\/04\/IMG_20210405_212925.jpg\" alt=\"\" width=\"704\" height=\"584\" srcset=\"https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2021\/04\/IMG_20210405_212925.jpg 704w, https:\/\/www.rushworth.us\/lisa\/wp-content\/uploads\/2021\/04\/IMG_20210405_212925-300x249.jpg 300w\" sizes=\"auto, (max-width: 704px) 100vw, 704px\" \/><\/a><\/p>\n<p>But I&#8217;ve also thought it would make sense to add sauce to the cheese inside the crust. But &#8230; that&#8217;s kind of silly. It&#8217;s a pizza roll surrounding a pizza. A lot of effort without any real benefit. Pizza is cheesy and doughy already. I think that&#8217;s the end of the stuffed crust experiment. But, if we do it one more time, I&#8217;m trying the lame.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I tried making another stuffed crust pizza. I rolled the crust out into a rectangle a few inches larger than the pan. We had picked up a block of mozzarella that&#8217;s not the soft, watery fresh mozzarella. We cut it into rectangular prism and lined the inside of the pan rim with cheese. This worked &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[21,128,1207,46],"class_list":["post-7656","post","type-post","status-publish","format-standard","hentry","category-food","tag-cooking-2","tag-food","tag-pizza","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/7656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7656"}],"version-history":[{"count":1,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/7656\/revisions"}],"predecessor-version":[{"id":7660,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/7656\/revisions\/7660"}],"wp:attachment":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}