Stuffed Crust Pizza

The first time I attempted stuffed crust pizza, I was living in a tiny apartment with a kitchen that barely fit two people. My roommate and I had just discovered that a certain pizza chain would deliver to our neighborhood, but after seeing the markup on delivery fees, we got stubborn and decided to reverse engineer it ourselves. We made such a mess with flour everywhere that we were finding it in odd corners for weeks, but that first bite when the cheese stretched out from the crust made all the cleanup worth it. Now it is my go to Friday night dinner, especially on days when I want something that feels like a treat without calling for takeout.

Last winter my niece came over for a sleepover and announced she wanted to learn to make real pizza, not the frozen kind. We spent the afternoon laughing as she tried to knead the dough, her small hands barely making a dent in the smooth elastic ball. When we finally pulled it from the oven, her eyes got huge watching the cheese bubble up, and she told me it was better than any restaurant pizza she had ever tasted. Now every time she visits, pizza night is non negotiable, and she has gotten surprisingly good at that crust pinching technique.

Ingredients

• 350 g (2 ¾ cups) all-purpose flour: This forms the foundation of your crust, and I have found bread flour works even better if you want extra chewiness
• 7 g (1 packet) instant dry yeast: No need to proof this type, just mix it right in with your dry ingredients
• 1 tsp sugar: Not for sweetness but to feed the yeast and help it bloom properly
• 1 tsp salt: Essential for flavor, do not skip this or your crust will taste flat
• 2 tbsp olive oil: Adds richness and helps create that tender texture in the finished crust
• 220 ml (1 cup minus 1 tbsp) warm water: Should feel like bath temperature, too hot and you kill the yeast, too cold and it will not activate
• 200 g (7 oz) mozzarella cheese sticks or block mozzarella: Cut these into thin strips yourself, pre sliced cheese melts too fast and leaks out
• 180 ml (¾ cup) pizza sauce: Homemade or store bought both work, just do not overload the center or it gets soggy
• 200 g (7 oz) shredded mozzarella cheese: Low moisture mozzarella gives you those perfect cheese pulls without making the pizza wet
• 50 g (1.75 oz) pepperoni slices: These are optional but add that classic pizzeria flavor everyone recognizes
• 1 small bell pepper: Thin slices add crunch and a pop of color against all that cheese
• 50 g (1.75 oz) sliced mushrooms: They shrink as they cook, so do not be afraid to pile them on generously
• 1 tsp dried oregano: Sprinkle this over the top for that authentic pizza aroma right when you open the oven
• 1 tsp olive oil (for brushing crust): This is what gives your stuffed crust that beautiful golden finish

Instructions

Mix your dough base:

In a large bowl combine the flour, yeast, sugar, and salt until everything is evenly distributed

Bring it together:

Add the olive oil and warm water, mixing with a spoon or your hands until a shaggy dough forms

Knead until smooth:

Turn the dough onto a floured surface and knead for about 7 minutes until it feels smooth and bounces back when you press it

Let it rise:

Place the dough in a lightly oiled bowl, cover with a towel, and let it rest in a warm spot for 1 hour until doubled

Heat things up:

Preheat your oven to 230°C (450°F) while you prepare the toppings and cheese strips

Roll out the base:

On a floured surface roll the dough into a 33 cm (13 inch) circle and transfer to your baking tray or pizza stone

Create the stuffed edge:

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

Layer on the goodness:

Spread sauce over the center leaving the stuffed crust edge bare, then add shredded mozzarella, pepperoni, peppers, and mushrooms

Finish and bake:

Brush the stuffed crust with olive oil, sprinkle with oregano, and bake for 15 to 20 minutes until golden and bubbling

Let it rest before serving:

Cool for just a few minutes so the cheese sets slightly, then slice and serve while still hot

Save

There is something so satisfying about pulling a slice from a homemade stuffed crust pizza and watching that cheese stretch from the edge all the way to your plate. My family has started requesting this for birthday dinners instead of going out to restaurants, and I honestly prefer it that way. We all gather around the counter while it bakes, watching through the oven door as the crust turns golden and the sauce bubbles up in the little pockets between toppings.

Making The Dough Ahead

You can prepare the dough up to 24 hours in advance and keep it in the refrigerator, actually developing even better flavor. Let it come to room temperature for about 30 minutes before rolling, otherwise the cold gluten will fight back and keep shrinking as you try to shape it. I usually mix the dough in the morning on pizza day so by evening it is relaxed and ready to work with.

Getting That Perfect Crust Seal

The secret to stuffed crust that does not leak is using very cold cheese strips and making sure your dough edge is not too thin when you fold it over. I have found that pinching the dough firmly and then rolling it slightly between my fingers creates a tight seal that holds up in the oven. If you see any gaps or thin spots, patch them with small pieces of dough before baking.

Customizing Your Toppings

This recipe works beautifully with whatever toppings your family loves most, just remember not to overload the center or the crust will not cook through completely. Pre cook vegetables that release a lot of water like mushrooms or spinach, otherwise you end up with a soggy pizza situation. The stuffed crust edge stays the same regardless of what goes on top, making it perfect for picky eaters who can pick around toppings they do not like.

• Try spreading a thin layer of garlic butter under the cheese for an extra flavor punch
• A dusting of parmesan over the crust before baking adds a nice salty finish
• Leftovers reheat surprisingly well in a skillet on the stove, keeping the crust crisp

Save

Hope this stuffed crust pizza becomes a staple in your house like it has in mine. There is nothing quite like pulling that first steaming slice from a homemade pie and seeing everyone reach for the stuffed edges first.

Recipe FAQs

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

Pinch the dough tightly over the cheese strips and press firmly to seal. Make sure the dough overlaps the cheese by at least 1 inch. Crimping the sealed edge with your fingers helps create a secure barrier.

→ Can I make the dough ahead of time?

Yes, prepare the dough and let it rise for the initial hour, then refrigerate it for up to 24 hours. Bring to room temperature for 30 minutes before rolling and topping.

→ What other cheeses work well for the stuffed crust?

While mozzarella is traditional for its melt, provolone, cheddar, or a blend of Italian cheeses work beautifully. Avoid fresh cheeses like ricotta as they don't melt smoothly.

→ Why did my crust become soggy?

Soggy crusts usually result from too much sauce or toppings. Use ¾ cup sauce maximum and pat vegetables dry before adding. A hot oven at 230°C (450°F) ensures proper crisping.

→ Can I freeze stuffed crust pizza?

Freeze baked, cooled pizza wrapped tightly for up to 3 months. Reheat at 200°C (400°F) for 10-15 minutes. For unbaked, assemble and freeze before baking, adding 5-10 minutes to cooking time.

→ What's the best way to achieve a golden crust?

Brushing the stuffed crust edge with olive oil before baking promotes even browning. The high oven temperature of 230°C (450°F) creates that signature golden color and crispy texture.