Stuffed Crust Pizza

The first time I attempted stuffed crust pizza, I was eight years old and convinced I had discovered the greatest food innovation of my lifetime. My attempt involved shoving string cheese into a Pillsbury crescent roll can, which ended more charred than culinary. But that first gooey, cheese-filled bite hooked me forever.

My roommate walked in while I was test baking this recipe and immediately abandoned her plans to order takeout. The smell of bubbling mozzarella and baking dough stopped her in her tracks. She stood watching through the oven door like a hungry child, asking every thirty seconds if it was done yet.

Ingredients

• All-purpose flour: This creates the structure for your dough, giving it enough strength to hold all that cheese without tearing
• Instant dry yeast: Instant yeast saves you the step of proofing, though active dry works perfectly fine if you let it bloom in warm water first
• Sugar: A small amount feeds the yeast and helps the crust develop that beautiful golden brown color in the oven
• Salt: Do not skip this even though it seems like a small amount, it is the difference between tasting like bread and tasting like cardboard
• Olive oil: Keeps the dough tender and creates that slightly crisp exterior that contrasts beautifully with the soft interior
• Warm water: The temperature should feel comfortably warm on your wrist, about 105 to 110 degrees Fahrenheit
• Mozzarella sticks or block: Sticks are easier to work with but cutting from a block gives you more control over thickness
• Pizza sauce: Homemade or store bought both work, just avoid anything too watery or it will make your crust soggy
• Shredded mozzarella: Low moisture mozzarella melts better without releasing too much water into your sauce
• Pepperoni: The cups will form little crispy pools of flavored oil as they bake, which is absolutely delicious
• 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 thinly and do not overload the pizza
• Dried oregano: Sprinkle this over everything before baking for that classic pizzeria aroma
• Olive oil for brushing: This gives the stuffed crust that gorgeous golden shine and extra crispiness

Instructions

Mix the dough:

Combine the flour, yeast, sugar, and salt in a large bowl before adding the olive oil and warm water. Stir until a shaggy dough forms, then turn it out onto a floured surface and knead for about seven minutes until it feels smooth and elastic, bouncing back when you press it.

Let it rise:

Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rest in a warm spot for an hour. The dough should double in size, and when you gently press it with your finger, the indentation should remain.

Preheat and prepare:

Set your oven to 230 degrees Celsius or 450 degrees Fahrenheit to get it nice and hot. Roll the dough into a 33 centimeter circle on a floured surface, then transfer it to your baking tray or pizza stone.

Create the stuffed crust:

Arrange your mozzarella strips around the edge of the dough, leaving about an inch of overhang. Fold the dough over the cheese and pinch it tightly to seal, pressing firmly to make sure none of that precious cheese escapes during baking.

Add the toppings:

Spread the sauce over the center of the pizza, leaving the stuffed crust bare. Layer on the shredded mozzarella, pepperoni, bell pepper slices, and mushrooms, then finish with a sprinkle of oregano over everything.

Brush and bake:

Brush the stuffed crust with olive oil to help it golden beautifully. Slide the pizza into the hot oven and bake for 15 to 20 minutes until the crust is golden brown and the cheese is bubbling and starting to brown in spots.

Rest and serve:

Let the pizza cool for just a few minutes so the cheese sets slightly and does not slide off when you slice it. Cut into wedges and serve hot, watching everyone make a beeline for those stuffed crust pieces first.

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This recipe has become our go to for Friday movie nights because everyone gets exactly what they want. The ritual of squeezing the stuffed crust to see how far the cheese stretches has become its own form of entertainment.

Making the Dough Ahead

You can mix the dough the night before and let it rise slowly in the refrigerator. The longer fermentation develops such wonderful flavor that your kitchen will smell like a professional bakery. Just bring it to room temperature for about 30 minutes before rolling.

Getting the Crust Right

The key to a successful stuffed crust is not overloading it with cheese or the dough will not seal properly. I learned this the hard way when my first attempt created a cheesy explosion all over my oven floor. A thin strip of mozzarella is better than a thick one because it melts more evenly.

Perfecting Your Toppings

Precook vegetables that release a lot of water, like mushrooms or zucchini, so they do not make your pizza soggy. A quick saute in a hot pan removes excess moisture and concentrates their flavor.

• A sprinkle of cornmeal on your baking sheet keeps the crust from sticking
• Let the pizza rest on a wire rack for a few minutes after baking so the bottom stays crispy
• Leftovers reheat beautifully in a skillet over medium heat to restore the crisp crust

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There is something deeply satisfying about biting through that crisp exterior into the molten cheese hidden inside. The contrast of textures and temperatures makes every bite feel like a small celebration.

Recipe Questions & Answers

→ How do I seal the stuffed crust properly?

Arrange mozzarella strips around the edge of your rolled dough, leaving about 1 inch from the border. Fold the excess dough over the cheese and pinch tightly to seal, pressing firmly to ensure the cheese stays inside during baking. Brush with olive oil for golden browning.

→ Can I make the dough ahead of time?

Yes, prepare the dough and let it rise for its initial hour, then refrigerate it for up to 24 hours. Bring to room temperature for 30 minutes before rolling and assembling. The cold fermentation actually develops better flavor in the crust.

→ 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. You can also use provolone, cheddar, or a cheese blend. Avoid fresh mozzarella for the crust filling as it releases too much moisture.

→ How do I know when it's done baking?

The crust should be deep golden brown and the cheese on top should be bubbling and lightly browned. The stuffed crust should feel firm when pressed gently. Bake for 15-20 minutes at 230°C (450°F) for optimal results.

→ Can I freeze stuffed crust pizza?

You can freeze unbaked assembled pizzas for up to 3 months. Wrap tightly in plastic and foil. Bake from frozen, adding 5-10 minutes to the cooking time. Alternatively, bake completely, cool, freeze slices, and reheat in the oven.

→ What temperature should the water be for the dough?

Use warm water between 37-43°C (98-110°F) - comfortably warm to touch but not hot. Water that's too hot can kill the yeast, while water that's too cold won't activate it properly, affecting the rise and texture of your crust.