Stuffed Crust Pizza

The smell of yeast blooming in warm water still takes me back to my first apartment kitchen where I learned that patience matters more than precision. My roommate and I attempted stuffed crust pizza on a tiny budget and the cheese leaked everywhere that first time but we ate every messy bite standing over the counter.

I made this for my kids birthday party last year and watching them discover the hidden cheese in the crust was pure magic. My seven year old actually asked if I could put cheese inside the bread every single time from now on.

Ingredients

• All-purpose flour: The protein content creates just enough structure to hold all that cheese without collapsing
• Instant yeast: Skip the proofing step and go straight to mixing saves precious time
• Sugar: Feeds the yeast and helps the crust develop that gorgeous golden brown color in the oven
• Salt: Do not skimp here it balances the richness of all that cheese
• Olive oil: Keeps the dough tender and helps it stretch without snapping back
• Warm water: Should feel like bath temperature too hot kills yeast too cold slows everything down
• Mozzarella strips: Cut from a block works better than shredded for stuffing it creates those satisfying cheese pulls
• Pizza sauce: Spread thin and leave a border so the sauce does not seep under your stuffed crust
• Shredded mozzarella: The classic melt that bubbles and browns so beautifully
• Pepperoni: Optional but the slight curl and crisp edges add such wonderful texture contrast
• Bell pepper: Thin slices cook through completely and add fresh sweetness against the rich cheese
• Mushrooms: They release moisture as they cook so slice them thin for best results
• Dried oregano: Sprinkle generously for that authentic pizzeria aroma
• Olive oil for brushing: This is what transforms the crust from pale to perfectly golden

Instructions

Make the dough:

Combine flour yeast sugar and salt in a large bowl then stir in olive oil and warm water until a shaggy dough forms.

Knead until smooth:

Turn onto a floured surface and knead for about 7 minutes until the dough feels smooth bounces back when pressed and is no longer sticky.

Let it rise:

Place in an oiled bowl cover with a clean towel and let rise in a warm spot for 1 hour until doubled in size.

Heat the oven:

Preheat to 450°F and if you have a pizza stone put it in now so it gets properly hot.

Stretch the dough:

Roll or stretch into a 13 inch circle on a floured surface then transfer to your baking tray or pizza stone.

Create the stuffed crust:

Arrange mozzarella strips in a ring around the edge then fold the dough over and pinch tightly to seal.

Add toppings:

Spread sauce over the center leaving the stuffed crust edge plain then top with cheese pepperoni peppers and mushrooms.

Brush for golden perfection:

Lightly brush the stuffed crust with olive oil so it browns beautifully.

Bake until bubbly:

Bake for 15 to 20 minutes until the crust is deep golden and the cheese is bubbling with some browned spots.

Rest and slice:

Let cool for 5 minutes so the cheese sets slightly then slice and serve hot.

Save

This became our Friday night tradition after my daughter declared it better than any pizza place. There is something so satisfying about pulling apart that cheesy crust edge and seeing what you created with your own hands.

Mastering the Stuffed Crust Technique

The first few times I made this the cheese would ooze out during baking and burn on the pan. I learned to place the cheese sticks about an inch from the very edge and press the dough seal firmly twice once when folding and again after letting it rest for a minute.

Getting the Perfect Crust Texture

A pizza stone makes such a difference if you have one but a preheated baking sheet works surprisingly well too. The key is getting the oven hot enough that the crust puffs and crisps before the cheese has time to completely melt and run.

Customization Ideas

We have tried so many variations over the years from garlic butter brushed crusts to pepperoni stuffed edges. The basic method works with almost any cheese or filling you can imagine.

• Mix Italian herbs into the crust dough for extra flavor
• Try cheddar or provolone in the stuffed crust for different flavor profiles
• Let the dough rise longer in the refrigerator overnight for better flavor development

Save

There is nothing quite like pulling that first slice away from the pan and watching the cheese stretch from the crust all the way to your plate.

Recipe FAQ

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

Ensure the dough edge is tightly pinched and sealed around the mozzarella strips. Press firmly to create a secure seal, and avoid overstretching the dough when folding it over the cheese filling.

→ Can I make the dough ahead of time?

Yes, prepare the dough and let it rise in the refrigerator overnight. This slow fermentation develops flavor. Bring to room temperature before rolling and shaping.

→ What other cheeses work well for the stuffed crust?

While mozzarella is classic for its melt, try provolone for sharper flavor, cheddar for color, or a blend of Italian cheeses. Avoid fresh cheeses that release too much water when heated.

→ Why is my crust not golden brown?

Brushing the stuffed crust with olive oil before baking promotes even browning. Ensure your oven is fully preheated to 230°C (450°F) for proper crust development and color.

→ Can I freeze the prepared pizza before baking?

Assemble the entire pizza, wrap tightly in plastic and foil, then freeze for up to 3 months. Bake from frozen, adding 5-10 minutes to the cooking time, or thaw overnight in the refrigerator.