Stuffed Crust Pizza

The first time I made stuffed crust pizza, my kitchen smelled like a pizzeria and my roommate kept wandering in asking if it was ready yet. I'd always assumed stuffed crust was some complicated restaurant technique, but that night I discovered it's actually just clever dough work and a willingness to overdo it on the cheese. Now it's become our Friday tradition, partly because pulling that first slice reveals the molten surprise in the crust like a little gift.

Last summer, I made this for my niece who swore she hated pizza crust. She watched me stuff mozzarella strips into the edge, completely skeptical, then proceeded to eat three slices by starting with the crust first. Sometimes the simplest kitchen tricks create the most memorable meals.

Ingredients

• All-purpose flour: The foundation of your dough, creating structure and that satisfying chew we all love from pizza night
• Instant dry yeast: Works quickly and reliably, no proofing needed, just mix it right into your flour
• Sugar: Feeds the yeast and helps your crust develop that gorgeous golden color in the oven
• Salt: Essential for flavor, don't skip it or your dough will taste flat and uninspired
• Olive oil: Adds tenderness to the dough and helps create that crisp, crackly exterior we crave
• Warm water: Should feel like bath temperature, too hot kills the yeast, too cold slows everything down
• Mozzarella sticks or strips: Use low moisture mozzarella for the stuffedeffect, it melts beautifully without making your crust soggy
• Pizza sauce: Spread it thin, too much and you'll have a soggy center, just right and it complements everything perfectly
• Shredded mozzarella: The classic topping cheese, it browns and bubbles in all the right ways
• Pepperoni: Optional but adds that savory, slightly spicy kick that makes pizza feel indulgent
• Bell pepper and mushrooms: Fresh vegetables that add color, texture, and make you feel slightly virtuous about all that cheese
• Dried oregano: Sprinkled on top for that aromatic finish that makes your kitchen smell authentic
• Olive oil for brushing: Gives your stuffed crust that professional golden shine and extra crispiness

Instructions

Mix your dough foundation:

Combine flour, yeast, sugar, and salt in a large bowl, then add olive oil and warm water, stirring until everything comes together into a shaggy ball that feels alive under your fingers.

Knead until smooth:

Turn onto a floured surface and knead for about 7 minutes, pushing and folding until the dough transforms from sticky and rough to smooth, elastic, and slightly bouncy.

Let it rise:

Place in an oiled bowl, cover, and let rest in a warm spot for an hour until it's doubled in size, developing those wonderful air bubbles that make crust light and airy.

Heat things up:

Preheat your oven to 230°C 450°F because a screaming hot oven is non negotiable for that crispy, restaurant style crust.

Roll and prepare:

On a floured surface, roll your dough into a 33 cm 13 inch circle, then transfer to your baking tray or pizza stone.

Create the stuffed crust:

Arrange mozzarella strips around the edge, fold the dough over the cheese, and pinch tightly to seal, working your way around until you have a complete cheese filled border.

Build your pizza:

Spread sauce over the center, leaving the stuffed crust bare, then layer on shredded mozzarella, pepperoni, vegetables, and finish with oregano.

Brush for brilliance:

Lightly brush the stuffed crust edge with olive oil, which helps it turn golden brown and develop that irresistible crunch.

Bake to perfection:

Slide into your hot oven for 15 to 20 minutes until the crust is deep golden, the cheese is bubbling, and your kitchen smells like the best Friday night ever.

Serve immediately:

Let it cool just long enough to handle, then slice and watch everyone reach for those stuffed crust edges first.

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My friends now request this for every gathering, and I've learned to double the recipe because those stuffed crust slices disappear first. There's something deeply satisfying about biting through crispy dough into that hidden river of cheese.

Making It Your Own

I've experimented with different cheeses in the crust, from cheddar for extra sharpness to provolone for a smoky note. Sometimes I mix herbs into the crust dough itself, letting garlic powder or dried basil infuse the entire edge with flavor.

Timing Is Everything

The dough needs that full hour to rise properly, so don't rush this step or you'll end up with a tough, dense crust. I've found that timing my prep so the dough finishes rising right as my oven reaches temperature makes the whole process feel seamless.

The Art of Assembly

Working quickly once you start topping prevents the dough from becoming soggy, especially important when using fresh vegetables. A light hand with the sauce goes a long way, and I always leave a small border around the stuffed crust to prevent leakage during baking.

• Use a pizza stone if you have one, it makes a remarkable difference in crust texture
• Let your pizza rest on a cutting board for a few minutes before slicing, this prevents toppings from sliding off
• Experiment with dipping sauces on the side, ranch and extra marinara are always winners

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There's nothing quite like pulling a homemade stuffed crust pizza from the oven, cheese still bubbling, knowing you created something that usually only comes from a cardboard box.

Recipe FAQs

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

Ensure you tightly pinch the dough edges together after folding over the mozzarella strips. Press firmly to create a complete seal, and avoid overstretching the dough which can create thin spots.

→ Can I make the dough ahead of time?

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

→ What cheese works best for the stuffed crust?

Low-moisture mozzarella sticks or blocks cut into strips work best as they melt without becoming too watery. Provolone or cheddar can also be used for different flavor variations.

→ How do I know when the pizza is done baking?

The crust should be deep golden brown and the cheese on top should be bubbling and slightly browned. The stuffed crust edge should feel firm and the cheese inside should be fully melted.

→ Can I freeze this stuffed crust pizza?

You can freeze the unbaked pizza for up to 3 months. Wrap tightly in plastic and foil. Bake from frozen, adding 5-10 minutes to the cooking time, or thaw overnight in the refrigerator.