First prepare the pizza dough: place the flour in a bowl, add the yeast and start to melt it adding the slightly warm water.
Begin to incorporate the flour, then add salt and oil.
Continue to work for at least 15 minutes, until you get an elastic, smooth and homogeneous dough.
Divide the dough into 4 equal parts, arrange them on a lightly floured surface and leave to rise for at least 2 hours in an enclosed place protected from currents.
Prepare the filling for the cornice by working the ricotta with pepper and pecorino.
Once the dough is leavened, take the dough again, deflate it with the floured dough and roll it out to form a pizza base a little larger than normal.
Arrange the filling along the edges of the pizza dough circle (if it is more convenient you can use a pastry bag), then fold the dough over the filling to create the stuffed cornice. Seal well.
Then proceed with the normal pizza filling, in this case I put the tomatoes and seasoned with a little salt and oil.
Bake in a convection oven preheated to 250 ° C for about 15 minutes, then resume the pizza, add the mozzarella and cook for another 5 minutes.
Your pizza with stuffed cornice is ready: decorate with raw basil and serve immediately.
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