Stuffed Crust Pizza (Printable)

Golden cheesy crust stuffed with mozzarella, topped with classic pizza flavors.

# What You'll Need:

→ Dough

01 - 2 ¾ cups all-purpose flour
02 - 1 packet (7 g) instant dry yeast
03 - 1 tsp sugar
04 - 1 tsp salt
05 - 2 tbsp olive oil
06 - 1 cup warm water

→ Cheese Filling

07 - 7 oz mozzarella cheese sticks or block mozzarella, cut into thin strips

→ Sauce & Toppings

08 - ¾ cup pizza sauce
09 - 7 oz shredded mozzarella cheese
10 - 1.75 oz pepperoni slices
11 - 1 small bell pepper, thinly sliced
12 - 1.75 oz sliced mushrooms
13 - 1 tsp dried oregano
14 - 1 tsp olive oil for brushing crust

# Directions:

01 - In a large bowl, combine flour, yeast, sugar, and salt. Add olive oil and warm water. Mix until a soft dough forms.
02 - Knead the dough on a floured surface for about 7 minutes until smooth and elastic.
03 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
04 - Preheat oven to 450°F.
05 - On a floured surface, roll the dough into a 13-inch circle. Transfer to a baking tray or pizza stone.
06 - Arrange mozzarella strips around the edge of the dough. Fold the dough over the cheese and tightly pinch to seal, creating a stuffed crust.
07 - Spread pizza sauce over the center. Top with shredded mozzarella, pepperoni, bell pepper, and mushrooms. Sprinkle with oregano.
08 - Brush the stuffed crust with olive oil for a golden finish.
09 - Bake for 15–20 minutes until the crust is golden and the cheese is bubbling.
10 - Let cool slightly, slice, and serve hot.

# Expert Tips:

01 -
  • The stuffed crust creates this incredible surprise factor that makes every bite exciting, especially for kids and anyone who still gets excited about pulling apart melted cheese
  • Homemade dough beats delivery every time, and once you get the hang of the folding technique, youll wonder why you ever paid extra for stuffed crust
02 -
  • The biggest mistake people make is not pinching the stuffed crust sealed tightly enough, leading to cheese leaking onto the baking sheet
  • Letting the dough rest for even 10 minutes after rolling makes it much easier to stretch without springing back
03 -
  • Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly as cheese you grate yourself
  • If the crust is browning too fast before the toppings are done, tent the pizza loosely with foil for the last few minutes
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