Stuffed Crust Pizza

The smell of yeast blooming in warm water still takes me back to my tiny apartment kitchen where I first attempted stuffed crust pizza. My roommate laughed as I fumbled with sealing the edges, cheese oozing everywhere but somehow we ended up with something magical. That messy Friday night became a weekly tradition, each time getting a little closer to the pizzeria perfection we craved.

Last winter my niece helped me make this for her birthday dinner. She took the stuffed crust job very seriously, pinching each section with determination. When it came out of the oven golden and bubbling, she declared it better than any restaurant pizza. Kids somehow know when food is made with love.

Ingredients

• All purpose flour: Creates the perfect chewy crispy crust that holds up under all those toppings
• Instant yeast: Makes dough rise reliably without needing to proof it separately
• Sugar: Feeds the yeast and helps the crust achieve that beautiful golden brown color
• Salt: Essential for flavor and helps control the yeast activity
• Olive oil: Adds richness and keeps the dough tender with a subtle fruity taste
• Warm water: Should feel like bath temperature to activate yeast without killing it
• Mozzarella strips: Use fresh mozzarella cut into sticks for the ultimate melted cheese pocket
• Pizza sauce: Choose a sauce that is not too watery or your crust will get soggy
• Shredded mozzarella: Sprinkle generously for those classic cheese strings in every bite
• Pepperoni: Optional but adds that salty crisp edge that screams pizzeria night
• Bell pepper and mushrooms: Fresh vegetables add crunch and balance the richness
• Dried oregano: The finishing touch that makes your kitchen smell like an Italian restaurant

Instructions

Mix the dough foundation:

Combine flour, yeast, sugar, and salt in a large bowl, then pour in olive oil and warm water, stirring until a shaggy dough forms.

Knead until smooth:

Turn onto a floured surface and knead for about 7 minutes until the dough feels smooth and springs back when pressed.

Let it rise:

Place in an oiled bowl, cover with a warm towel, and let rise in a cozy spot for 1 hour until doubled in size.

Heat your oven:

Preheat to 230°C (450°F) because a screaming hot oven is the secret to crispy crust.

Roll and prepare:

On a floured surface, roll dough into a 33 cm circle and transfer to your baking tray or pizza stone.

Build the stuffed crust:

Arrange mozzarella strips around the edge, fold dough over the cheese, and pinch tightly to seal so the cheese stays inside.

Add your toppings:

Spread sauce in the center, then layer shredded mozzarella, pepperoni, bell pepper, mushrooms, and oregano.

Brush for brilliance:

Lightly brush the stuffed crust edge with olive oil to help it turn perfectly golden.

Bake to perfection:

Bake for 15 to 20 minutes until the crust is deeply golden and the cheese is bubbling enthusiastically.

Rest and serve:

Let it cool for a few minutes so the cheese sets slightly, then slice and serve while still hot.

Save

My dad still talks about the first time I served him this pizza. He took one bite of that stuffed crust and went quiet for a full minute. Now he requests it every time he visits, and I have learned to make extra because he always wants to take some home.

Mastering the Stuffed Crust

The trick to a stuffed crust that does not leak is placing the cheese sticks about one inch from the edge. This gives you enough dough to fold over and create a proper seal. I learned this after several failed attempts where most of the cheese ended up on the baking sheet instead of inside the crust.

Topping Balance

Less is more when it comes to toppings. I used to pile everything on, but heavy toppings make the crust soggy. Now I layer sauce first, then cheese, then toppings. This protects the crust and helps everything cook evenly without getting watery.

Getting That Perfect Bake

Every oven is different, so start checking at 15 minutes. You want the crust deeply golden, not pale. If your crust browns too fast, tent it with foil for the last few minutes. The center should be bubbling hot before you take it out.

• Rotate the pizza halfway through baking for even browning
• Let the pizza rest on a wire rack for 5 minutes to keep the crust crisp
• Use a pizza stone if you have one for restaurant style results

Save

There is something so satisfying about pulling apart that first slice and seeing the cheese stretch from the stuffed crust. Enjoy every bite of this homemade pizzeria masterpiece.

Recipe Questions & Answers

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

Pinch the dough seam tightly together after folding it over the cheese strips. Press firmly to create a good seal, and place the sealed side down on the baking sheet to help keep it closed during baking.

→ Can I use pre-made pizza dough instead of making it from scratch?

Absolutely. Store-bought fresh or refrigerated pizza dough works perfectly for stuffed crust pizza. Just let it come to room temperature before rolling and stretching to make it easier to work with.

→ What type of cheese works best for the stuffed crust?

Low-moisture mozzarella sticks or blocks cut into strips are ideal because they melt without releasing too much moisture. Provolone or cheddar can be mixed in for different flavor variations.

→ Do I need a pizza stone to make stuffed crust pizza?

No, a standard baking sheet works fine. A pizza stone will give you a crispier bottom crust, but it's not essential. Preheat your pan in the oven for better results if using a metal baking sheet.

→ How can I tell when the stuffed crust pizza is done baking?

Look for a golden brown color on the crust edge and bubbling cheese on top. The bottom should be lightly browned when you lift it with a spatula. The internal temperature should reach 190°F (88°C) for food safety.

→ Can stuffed crust pizza be frozen and reheated?

Yes, bake the pizza completely, cool it, then wrap tightly in foil and freeze for up to 3 months. Reheat in a 375°F oven for about 15 minutes until hot throughout. The crust may lose some crispiness but will still taste delicious.