Stuffed Crust Pizza

The smell of yeasted dough warming in the kitchen has this way of making everyone wander in, asking whats happening. I first tried stuffed crust after my daughter challenged me to recreate her favorite delivery pizza at home, claiming mine was good but missing something. That rainy afternoon became a kitchen experiment that changed our Friday night pizza tradition forever.

My brother-in-law stayed over during one of our pizza nights and watched the whole process with genuine curiosity. When he took his first bite and discovered the stuffed crust, his eyes went wide before he immediately asked why we had not been making pizzas like this our entire lives.

Ingredients

• All-purpose flour: This creates the perfect structure for holding all that cheese without becoming soggy
• Instant yeast: I prefer this over active dry because it goes straight into the flour without proofing
• Sugar: Just a teaspoon feeds the yeast and helps the dough develop that beautiful golden color in the oven
• Salt: Do not skip this, it is what balances the flavors and gives the crust its characteristic taste
• Olive oil: This keeps the dough tender and creates that irresistible crispy exterior
• Warm water: Use water that feels comfortably warm to the touch, not hot, or you might kill the yeast
• Mozzarella sticks or strips: Cut these yourself from a block for the best melting behavior
• Pizza sauce: Homemade or store bought both work, just do not over sauce or the crust will get soggy
• Shredded mozzarella: Low moisture cheese melts better and creates those perfect cheese pulls everyone loves
• Pepperoni: These get wonderfully crispy in the high heat, adding texture and savory depth
• Bell pepper and mushrooms: Fresh vegetables add sweetness and earthy flavors that balance the rich cheese
• Dried oregano: Sprinkled on top, this gives the pizza that authentic pizzeria aroma

Instructions

Prepare the dough:

Combine flour, yeast, sugar, and salt in a large bowl before adding the olive oil and warm water. Mix until everything comes together into a soft, slightly sticky dough that pulls away from the sides.

Knead to perfection:

Turn the dough onto a floured surface and knead for about 7 minutes, using the heel of your hand to push it away and folding it back over itself. The dough should feel smooth, elastic, and spring back when you press it with your finger.

Let it rise:

Place the dough in a lightly oiled bowl and cover it with a clean towel or plastic wrap. Find the warmest spot in your kitchen and let it rest for 1 hour until it has doubled in size.

Preheat your oven:

Crank your oven to its highest temperature, ideally 230°C (450°F), so it is fully hot by the time your pizza is ready. A really hot oven is the secret to that perfectly crisp, golden crust.

Shape the base:

Punch down the risen dough gently and roll it on a floured surface into a 33 cm circle. Transfer it carefully to your baking tray or pizza stone, making sure the dough is evenly thick all the way across.

Create the stuffed crust:

Arrange your mozzarella strips around the outer edge of the dough, leaving about a 2 cm border. Fold the dough edge over the cheese and pinch it tightly to seal, pressing firmly so none of that cheese escapes during baking.

Add the toppings:

Spread the sauce over the center of the pizza, leaving the stuffed crust plain. Layer on the shredded mozzarella, pepperoni, vegetables, and finish with a generous sprinkle of dried oregano.

Brush and bake:

Lightly brush the stuffed crust with olive oil to help it turn golden and beautiful. Slide the pizza into the hot oven and bake for 15 to 20 minutes until the crust is deeply golden and the cheese is bubbling enthusiastically.

Rest and serve:

Let the pizza cool for just a few minutes so the cheese sets slightly. Slice it into wedges and serve hot, watching everyone make a beeline for those stuffed crust edges first.

Save

Last winter, my niece asked if she could help make the stuffed crust for our family movie night. She took such pride in carefully placing each mozzarella strip and sealing the edges, grinning ear to ear when the pizza came out of the oven with the crust perfectly intact.

Mastering the Dough

After years of making pizza at home, I have learned that dough temperature matters more than I used to think. If your kitchen is particularly cold, the rising time might extend closer to 90 minutes, and that is perfectly normal.

Getting Creative with Toppings

The stuffed crust technique works beautifully with different cheeses too. I have experimented with cheddar for a sharper flavor and even smoked gouda, which adds this incredible depth that pairs wonderfully with barbecue chicken toppings.

Serving Suggestions

This pizza is substantial enough to stand alone as a complete meal, but I love serving it with a simple green salad dressed with vinaigrette to cut through the richness. A side of marinara or ranch for dipping always disappears first.

• Let the pizza rest for at least 5 minutes before slicing
• Use a very sharp knife or pizza cutter for clean cuts through the thick crust
• Reheat leftovers in a skillet to maintain the crispy crust texture

Save

There is something deeply satisfying about pulling a homemade stuffed crust pizza out of the oven, golden and bubbling, knowing you have recreated a restaurant favorite right in your own kitchen. The best part is watching everyone reach for those cheesy crust edges first.

Recipe FAQs

→ How do I prevent the cheese from leaking out of the crust?

Pinch the dough tightly around the mozzarella strips to create a secure seal. Press firmly along the folded edge to ensure it stays closed while baking.

→ Can I use pre-made dough instead of making my own?

Absolutely. Store-bought fresh or frozen pizza dough works perfectly. Just let it come to room temperature before rolling and filling.

→ What other cheeses work well in the stuffed crust?

Provolone, cheddar, or a cheese blend all melt beautifully. Low-moisture mozzarella works best as it doesn't release excess water during baking.

→ Can I make the dough ahead of time?

Yes. Prepare the dough and refrigerate for up to 24 hours before using. Let it come to room temperature for about 30 minutes before rolling.

→ What temperature works best for stuffed crust pizza?

A hot oven at 230°C (450°F) ensures the crust cooks through and becomes golden while the cheese melts properly without burning.

→ How do I know when the pizza is done?

Look for a golden-brown crust and bubbling cheese on top. The stuffed crust should feel firm when lightly tapped.