Stuffed Crust Pizza

The first time I attempted stuffed crust pizza, I was working at a little pizza joint during college nights. My boss showed me this technique where you literally hide cheese inside the edge of the crust, and when customers bit into it, their eyes would light up like they had discovered something magical. Now whenever I make this at home, that first pull revealing the gooey mozzarella inside brings back those busy kitchen memories.

I remember making this for my little cousins during a family gathering, watching them carefully inspect the pizza edge before taking that first suspicious bite. The moment they realized there was cheese hiding inside the crust, they absolutely lost it, and suddenly I was the coolest person in the room for inventing such a brilliant thing.

Ingredients

• all-purpose flour: This creates the structure for your dough, and I have learned that measuring by weight gives you the most consistent results every single time.
• instant dry yeast: I keep extra packets in my pantry because there is nothing worse than being ready to make pizza and realizing your yeast is expired.
• sugar: Just a teaspoon helps feed the yeast and gives your crust that beautiful golden color in the oven.
• salt: Do not skip this even though it seems like a small amount, it makes all the difference in flavor depth.
• olive oil: This keeps the dough tender and adds that subtle richness you expect from good pizza dough.
• warm water: The temperature should feel like a warm bath, not hot enough to kill the yeast but warm enough to wake it up.
• mozzarella sticks or block: I prefer cutting my own strips from a block because they melt more evenly than some prepackaged sticks.
• pizza sauce: Homemade is great but storebought works perfectly fine, just do not overload the center or the crust will get soggy.
• shredded mozzarella: This creates that classic cheese pull we all look for in a great pizza photo.
• pepperoni: Completely optional but adds that salty punch that balances so well with the mild mozzarella.
• bell pepper: Thin slices are key here because thick pieces will not cook through in the short baking time.
• mushrooms: These release water as they cook, so slice them thin and do not pile them too thickly.
• dried oregano: Sprinkle this generously at the end for that authentic pizzeria aroma right when you open the oven door.
• extra olive oil: Brushing the stuffed crust gives it that gorgeous golden finish and adds extra flavor.

Instructions

Mix the dough foundation:

Combine your flour, yeast, sugar, and salt in a large bowl, then pour in the olive oil and warm water. Stir everything together until a shaggy dough forms and all the dry patches disappear.

Knead until smooth:

Dump the dough onto a floured surface and knead for about 7 minutes, pushing it away with your heel and folding it back over itself. The dough should transform from sticky and rough to smooth, elastic, and springy when you poke it.

Let it rise:

Place your dough in a lightly oiled bowl, cover it with a clean towel, and let it hang out in a warm spot for an hour. It should puff up beautifully and double in size.

Preheat your oven:

Crank your oven to 230°C (450°F) while you prep the toppings so it is screaming hot when you are ready to bake. This high heat is what gives you that crispy yet chewy restaurant style crust.

Roll and shape:

On a floured surface, roll your dough into a 33 cm (13 inch) circle, then carefully transfer it to your baking tray or pizza stone. Take your time with this step because rips in the dough will let your precious cheese filling escape.

Create the stuffed crust:

Arrange your mozzarella strips around the edge of the dough, leaving about an inch border. Fold the dough over the cheese and pinch it tightly to seal, working your way around the entire circumference.

Layer your toppings:

Spread the sauce over the center, leaving the stuffed crust edge bare. Pile on the shredded mozzarella, pepperoni, bell pepper, and mushrooms, then finish with a generous sprinkle of oregano.

Brush for golden perfection:

Lightly brush the stuffed crust edge with olive oil, which will help it turn that beautiful golden brown and add extra flavor to every bite.

Bake until bubbly:

Slide your pizza into the hot oven and bake for 15 to 20 minutes. The crust should be golden, the cheese fully melted and bubbling, with those delicious brown spots on top.

Rest and serve:

Let the pizza cool for just a couple of minutes so the cheese sets slightly, then slice it up and serve while still hot. This short rest makes slicing so much cleaner and prevents all that cheese from sliding off.

Save to Pinterest

This recipe has become my go to for Friday night movies with friends, because everyone gets excited when they see that stuffed crust and immediately knows tonight is going to be special. There is something about pulling apart that cheesy edge that brings people together in the best way.

Mastering the Crust Seal

After making countless stuffed crust pizzas, I have learned that the sealing step is where most people fail. Pinch the dough firmly together, then use the tines of a fork to press down along the sealed edge for extra insurance against cheese escape during baking.

Temperature Matters

That really hot oven temperature is non negotiable for stuffed crust success. I let my oven preheat for at least 20 minutes to ensure the baking surface is properly hot, which gives you that crisp bottom crust while still cooking the cheese filling inside completely.

Make It Your Own

Once you have the basic technique down, the stuffed crust possibilities are endless. Try different cheeses in the crust, add herbs to the dough, or experiment with various sauce and topping combinations.

• Cheddar in the crust adds a sharp punch that pairs beautifully with barbecue chicken toppings
• Minced garlic mixed into the crust edge takes this to another level completely
• A light sprinkle of parmesan on the outside of the crust creates this amazing salty, crispy finish

Save to Pinterest

There is something incredibly satisfying about making restaurant quality pizza at home, especially when you bite into that cheesy stuffed crust and realize you made this magic happen yourself.

Recipe FAQs

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

Pinch the dough tightly around the mozzarella strips and seal firmly. Place the sealed edge underneath slightly to help hold during baking.

→ 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 shaping.

→ What other cheeses work for the stuffed crust?

Provolone, cheddar, or Italian cheese blends all work well. Avoid fresh mozzarella as it releases too much water during baking.

→ How do I know when the pizza is done?

The crust should be golden brown and the cheese fully melted and bubbling. The bottom should sound hollow when tapped lightly.

→ Can I freeze stuffed crust pizza?

Freeze unbaked pizzas wrapped tightly in plastic for up to 3 months. Bake from frozen, adding 5-10 minutes to the cooking time.

→ What temperature yields the crispiest crust?

230°C (450°F) creates optimal results. A pizza stone preheated for at least 30 minutes helps achieve restaurant-quality crispiness.