Proof the yeast a minute or two and combine all the ingredients.
Knead 10 minutes on a damp wooden bench. Only use additional flour if necessary.
Cover in a glass bowl with cling wrap and rise 40 mins in the refrigerator
Knock down, cover and refrigerate for another 1 hour.
On a damp bench while cold (do not knead again) roll and stretch out to size. Do not use a floured bench.
Set in a very lightly oiled fry pan all the way up the edge.
Insert 1cm square cheese strips into the edge near the base.
Fold the edge to make 8 volcanoes and refrigerate up to 2 hours. Bit of a trick but you will get it.
40 minutes before the cook set on the bench and prick the base with a fork. Spray with sugar water.
Heat the oven to 250deg FF and set a rack on the 2 highest position under the grill.
Top the base with toppings. I like Calabrese. Try not to over top.
Spray only the toppings with spray oil.
Spray the edge with sugar water.
Change the oven to full grill on high.
Fry in the pan on a medium size hotplate for 4:30 secs.
Remove from the heat and stand 4 minutes.
On the second highest rack grill for 5 minutes. Rotate halfway through the cook.
Remove to the bench and spray the edge with spray oil.
Stand for 5 minutes and decant to a wooden cutting board. Slice and serve.
WOW. Be amazed, be very amazed !!!
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The idea that you need a 400deg woodfired oven to make a great pizza in 90 seconds is well and truly overstated. The three wood fired joints near me make a good pizza and that's it. The stuffed crust pizza in China Pizza Hut takes 9:30 seconds to travel through the electric pizza oven. This puts the temp at a little more than 200 deg. It really is about the dough ingredients and the technique. My pan fry and grill method works really well.

To make the volcanoes put down two fingers of your left hand to the base holding in the cheese strip. With thumb and forefinger fold over the dough around the side of your fingers and pull and stick to the base.  Use a little water to get good adhesion. Repea the other side of your fingers and on. Then fold back the top of the volcanoe holes to form a thick collar.
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200g Flour mix
80ml warm water
8g sugar
8g copha softened
3g Salt

Proofed yeast mix.
14g yeast dry
5g flour
5g sugar
20ml water

Mozarella cheese in 1cm square strips. Hand roll on the bench to make more round. Enough to circumvent the pizza.
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Laucke Pizza dough mix is great.

Calabrese Pizza::
Tomato paste, oregano, cheese mushroom, salami, olives and capsicum. Salt, pepper, oil.


Sugar water 100ml warm water and 10g  of sugar in a spray bottle

It has taken nearly 20 years of trying (on and off ) to master a pizza recipe that is clearly better than any pizza I can buy near me. In the last 2 decades I have lived extensively in China and I can tell you without fear of contradiction the Chinese Pizza Hut 10" stuffed crust pizza is clearly the world's best pizza. Not going to explain why here but if you travel to anywhere in China there will be a Pizza Hut within a short taxi ride of where you are staying. Try it. Be amazed how good a pizza can be. This recipe is my home made duplication. 

This is an exact recipe in ingredients and method. The flour. Easiest is to use a prepared pizza flour. It will contain additives and emulsifiers in precise amounts. The recipe works with "00" flour but it does work better with the additives. My daughter is a chemical engineer and when I ask about some of the additives listed in bread and cake recipes, she knows what they are and do, but has no idea how to access them as a home cook.