Hot Dog Stuffed Crust-style pizza

Ingredients

Dough (for 2 pizzas)

• 500 g strong bread flour
• 7 g dried yeast
• 1 tsp sugar
• 1 tsp salt
• 320 ml warm water
• 2 tbsp olive oil

Tomato sauce

• 1 × 400 g tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 garlic clove, crushed
• Salt and pepper

Stuffed crust

• 16 cocktail sausages (8 per pizza)
• 1 tsp English mustard (optional)

Topping

• 250 g mozzarella, shredded
• 60 g pepperoni slices
• Pinch of dried oregano

Method

1. Dough. Same as Pepperoni Passion — overnight cold ferment.
2. Sauce. Blend all sauce ingredients.
3. Shape. Stretch dough into a 30 cm round, leaving a 3 cm border.
4. Stuff the crust. Lay 8 cocktail sausages around the edge of the dough, just inside the border. Optional: dot a tiny bit of mustard on each sausage (or skip — this is divisive). Fold the dough border over the sausages, pinching to seal.
5. Top. Sauce inside the crust border, mozzarella, pepperoni.
6. Bake. 250°C oven, 12–14 minutes — needs longer than usual because of the meat in the crust.
7. Rest 2 minutes. Slice — each piece should reveal a sausage cross-section.

Tips

• Use cocktail sausages (small chipolata-style). Full frankfurters are too big and the dough won’t seal.
• The mustard is optional. Traditionalists will be horrified. Kids won’t care.
• Let it rest 2 minutes before slicing. Hot sausage + hot cheese + impatient hand = burnt tongue.