Stuffed Crust Pizza

The smell of melting mozzarella always takes me back to Friday nights when my dad would declare it homemade pizza night. We'd crowd around the kitchen island, flour dusting every surface, each of us responsible for our own section of toppings. The stuffed crust was always the coveted part, and whoever got the corner slices won the night. Now I make this stuffed crust pizza when I want to recreate that chaotic, wonderful energy in my own kitchen.

Last winter, during a particularly brutal snowstorm, my roommate and I spent three hours perfecting our stuffed crust technique. We made five pizzas, each one better than the last, until the kitchen smelled like a pizzeria and we could barely move. By the time we sat down to eat, snow was piled halfway up the windows, but inside, we were warm, stuffed, and incredibly proud of our golden bubbling masterpieces.

Ingredients

• 350 g (2 ¾ cups) all-purpose flour: This forms the foundation of your dough, giving it structure and that satisfying chew when baked
• 7 g (1 packet) instant dry yeast: The magic ingredient that makes your dough rise and creates those beautiful air pockets in the crust
• 1 tsp sugar: Feeds the yeast and helps the crust develop a gorgeous golden brown color in the oven
• 1 tsp salt: Essential for flavor, dont skip this or your pizza will taste flat and uninspired
• 2 tbsp olive oil: Adds richness to the dough and helps create a tender, pliable texture thats easy to work with
• 220 ml (1 cup minus 1 tbsp) warm water: Activates the yeast and brings everything together into a smooth, workable dough
• 200 g (7 oz) mozzarella cheese sticks or block mozzarella: The star of your stuffed crust, cut these into thin strips for maximum melt
• 180 ml (¾ cup) pizza sauce: Spread this evenly over the center, avoiding the stuffed edge so it seals properly
• 200 g (7 oz) shredded mozzarella cheese: This creates that classic cheese pull we all chase in every slice
• 50 g (1.75 oz) pepperoni slices (optional): Add these for a salty, savory punch that crisps up beautifully
• 1 small bell pepper, thinly sliced: Brings sweetness and crunch to balance the rich cheese
• 50 g (1.75 oz) sliced mushrooms: These become earthy and umami packed when baked at high heat
• 1 tsp dried oregano: Sprinkle over the top for that unmistakable pizzeria aroma
• 1 tsp olive oil (for brushing crust): Brush this on the stuffed edge before baking for an extra golden, crispy finish

Instructions

Mix the dough foundation:

In a large bowl, combine flour, yeast, sugar, and salt until well blended. Pour in olive oil and warm water, then mix with your hands or a wooden spoon until a soft, shaggy dough forms.

Knead until smooth:

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

Let it rise:

Place the dough in a lightly oiled bowl, turning once to coat, then cover and let it rest in a warm spot for 1 hour until it has doubled in size.

Heat your oven:

Preheat to 230°C (450°F) so its blazing hot by the time your pizza is ready to bake.

Roll out the dough:

On a floured surface, roll or stretch the dough into a 33 cm (13-inch) circle, then transfer it to your baking tray or pizza stone.

Create the stuffed crust:

Arrange mozzarella strips in a ring around the outer edge of the dough, then fold the dough over the cheese and pinch tightly to seal, creating that irresistible filled border.

Layer your toppings:

Spread pizza sauce over the center, leaving the stuffed edge bare, then pile on shredded mozzarella, pepperoni, bell pepper, and mushrooms.

Finish and bake:

Sprinkle with oregano, brush the stuffed crust with olive oil, and bake for 15 to 20 minutes until the crust is golden brown and the cheese is bubbling.

Slice and serve:

Let the pizza cool for a few minutes so the cheese sets slightly, then cut into wedges and serve while still hot and melty.

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This recipe became my go to for dinner parties after I served it at a game night and watched my friends fight over the last slice. Theres something universally joyful about pulling apart a stuffed crust and watching the cheese stretch, and it turns any ordinary Tuesday into something worth celebrating.

Making The Dough Ahead

You can prepare the dough up to 24 hours in advance and let it rise slowly in the refrigerator. This cold fermentation actually develops better flavor, and youll have pizza dough ready to bake whenever inspiration strikes.

Getting The Perfect Stretch

Work from the center outward, using your fingertips to press the dough rather than pulling it. Gravity and gentle pressure are your friends here, and if the dough keeps resisting, let it rest for 5 minutes to relax the gluten before trying again.

Customization Ideas

Once you master the basic stuffed crust, the possibilities are endless. Try different cheeses in the crust, like provolone for sharpness or cheddar for a color pop.

• Spread a thin layer of garlic butter inside the stuffed crust before sealing for an aromatic surprise
• Add cooked and crumbled sausage to the topping mix for a hearty, meaty upgrade
• Finish with fresh basil right after baking for a bright, herbaceous contrast to all that rich cheese

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Theres nothing quite like pulling a homemade stuffed crust pizza out of the oven, golden and bubbling, and knowing you made that magic happen. Enjoy every cheesy bite.

Recipe FAQs

→ How do I prevent the cheese from leaking out during baking?

Pinch the dough edges tightly to seal the cheese inside. Place the sealed edge underneath the crust or press firmly with a fork to create a tight seal. Brushing the crust with olive oil also helps create a barrier.

→ Can I make the dough ahead of time?

Yes, prepare the dough and let it rise for the first hour. Punch it down, wrap tightly in plastic, and refrigerate for up to 24 hours. Bring to room temperature before rolling and shaping.

→ What other cheeses work well for the stuffed crust?

Provolone, cheddar, or a cheese blend all work beautifully. Just ensure the cheese is cut into thin strips that melt easily. Avoid fresh mozzarella as it releases too much moisture.

→ Can I freeze the prepared stuffed crust pizza before baking?

Assemble the entire pizza, wrap tightly in plastic and foil, then freeze for up to 2 months. Bake from frozen, adding 5-10 minutes to the cooking time. No need to thaw first.

→ How do I know when the pizza is done?

The crust should be golden brown and the cheese on top bubbling and lightly browned. The stuffed crust should feel firm when tapped. If the top browns too quickly, cover loosely with foil.