Stuffed Crust Pizza

The smell of yeast and flour warming in the kitchen always takes me back to Friday nights when my dad would attempt pizza dough on the counter. He never quite got the crust right until the night he discovered the stuffed crust trick at a local pizzeria and came home determined to reverse engineer it. Watching him fold mozzarella strips into the dough edges like he was tucking in a blanket became this little ritual we both looked forward to. Now whenever I make stuffed crust pizza, I can practically hear his laugh when that first cheese pull happens.

Last winter during a snowed-in weekend, my roommate and I made three of these pizzas back to back, experimenting with different fillings in the crust. We found ourselves standing in front of the oven, watching through the glass as the cheese bubbled up through the sauce, completely forgetting about the movie wed put on. That night turned into a tradition whenever someone needs cheering up.

Ingredients

• 350 g (2 ¾ cups) all-purpose flour: Bread flour gives you a chewier crust, but all-purpose works beautifully and is what most people have in their pantry already
• 7 g (1 packet) instant dry yeast: Instant yeast skips the proofing step, but if you only have active dry, just dissolve it in the warm water first for about five minutes
• 1 tsp sugar: This feeds the yeast and helps the dough brown better in the oven
• 1 tsp salt: Essential for flavor, but dont add it directly to the yeast mixture or it can inhibit growth
• 2 tbsp olive oil: Makes the dough more manageable and adds a subtle richness to the crust
• 220 ml (1 cup minus 1 tbsp) warm water: Warm means barely warm to the touch, about 105°F, anything hotter might kill your yeast
• 200 g (7 oz) mozzarella cheese sticks or block mozzarella: Sticks are easier to work with, but cutting blocks into thin strips gives you more control over the thickness
• 180 ml (¾ cup) pizza sauce: Homemade or store-bought both work, just dont overload the dough or it will get soggy
• 200 g (7 oz) shredded mozzarella cheese: Low-moisture part-skim melts better without making your pizza too greasy
• 50 g (1.75 oz) pepperoni slices: Optional, but placing them on top of the cheese rather than under keeps them from getting lost in the sauce
• 1 small bell pepper, thinly sliced: Any color works, but red peppers add a natural sweetness that balances the salty cheese
• 50 g (1.75 oz) sliced mushrooms: Fresh mushrooms can release water, so pat them dry with paper towels before topping
• 1 tsp dried oregano: Fresh basil added after baking is a nice touch too
• 1 tsp olive oil: Brushing the crust gives it that professional golden finish and subtle crunch

Instructions

Mix the dough base:

Combine flour, yeast, sugar, and salt in a large bowl, then make a well in the center and pour in the olive oil and warm water. Stir with a wooden spoon until it starts to come together, then get your hands in there to finish mixing

Knead until smooth:

Turn the dough onto a lightly floured surface and knead for about 7 minutes, pushing forward with the heel of your hand and folding back over itself, until it feels smooth and elastic like a stress ball

Let it rise:

Place the dough in a lightly oiled bowl, turning once to coat all sides, then cover with a clean towel and set it somewhere warm for an hour until its doubled in size

Preheat your oven:

Crank the heat to 230°C (450°F) while the dough rises, and if you have a pizza stone, put it in now so it gets properly hot

Roll out the circle:

On a floured surface, roll or stretch the dough into a 33 cm (13-inch) circle, working from the center outward and leaving the edges slightly thicker

Create the stuffed crust:

Arrange mozzarella strips around the edge of the dough, then fold the dough over the cheese and pinch tightly to seal, pressing down firmly so none of that precious cheese escapes during baking

Add your toppings:

Spread pizza sauce over the center, leaving the stuffed crust bare, then layer on shredded mozzarella, pepperoni, bell pepper, and mushrooms, finishing with oregano

Brush and bake:

Brush the stuffed crust with olive oil for that golden finish, then slide onto your baking tray or pizza stone and bake for 15 to 20 minutes until the crust is golden and cheese is bubbling

Rest and serve:

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

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My daughter now requests stuffed crust pizza for every birthday, and watching her carefully pull apart each slice to see how far the cheese will stretch has become its own kind of celebration. Some of our best kitchen conversations have happened around this pizza while it cools just enough to eat.

Making Dough Ahead

You can make the dough up to 24 hours in advance and let it rise slowly in the refrigerator, which actually develops better flavor. Just bring it to room temperature for about 30 minutes before rolling, or it will fight back and be difficult to stretch.

Crust Variations

Sometimes I brush garlic butter mixed with dried herbs on the crust instead of plain olive oil, or stuff it with a mix of mozzarella and provolone for extra depth. You can also add crushed red pepper flakes to the edge before folding for a spicy surprise.

Perfecting Your Technique

The most reliable way to transfer the pizza to a hot stone is on a piece of parchment paper, which slides right off once the bottom sets. Trust me, after losing one too many toppings in transfer, this method saves both your pizza and your sanity.

• A pizza peel is worth the investment if you make pizza often, but the back of a flat baking sheet works in a pinch
• Rotating the pizza halfway through baking ensures even browning, especially if your oven has hot spots
• Leftover pizza reheasts surprisingly well in a skillet, making the crust crispy again instead of soggy like microwaving often does

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Theres something universally joyful about pulling a homemade pizza out of the oven, steam rising and cheese still bubbling. This recipe has become my go-to for turning ordinary weeknights into something worth gathering around.

Recipe FAQs

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

Pinch the dough tightly over the cheese strips and press firmly to seal. Ensure the dough overlaps completely and create a secure seal by pressing with your fingers. Brushing with olive oil before baking also helps create a barrier.

→ Can I make the dough ahead of time?

Yes, prepare the dough and let it rise in the refrigerator for up to 24 hours. Bring to room temperature before rolling and stuffing with cheese. This actually develops better flavor in the crust.

→ What other cheeses work well for the stuffed crust?

While mozzarella is traditional for its melting properties, you can use provolone, cheddar, or a blend of Italian cheeses. Just ensure the cheese is cut into strips that melt evenly without releasing too much oil.

→ Can I freeze stuffed crust pizza?

Freeze unbaked stuffed crust pizza by wrapping tightly in plastic and foil. Bake from frozen, adding 5-10 minutes to the cooking time. Leftover baked slices can be frozen for up to 2 months and reheated in the oven.

→ What temperature should the oven be for stuffed crust pizza?

Preheat to 230°C (450°F) for optimal results. This high temperature ensures the crust becomes golden and crispy while the cheese inside melts completely without burning the toppings.