Stuffed Crust Pizza

The smell of yeasting dough bubbling away on a sunny afternoon kitchen counter takes me back to my first apartment, where I discovered that stuffed crust pizza was actually achievable at home. I remember pulling that first attempt out of the oven, the cheese having escaped during baking and creating these incredible crispy cheese islands around the edges. My roommate and I stood there in our socks, burning our fingertips on molten mozzarella, absolutely certain we had invented something revolutionary. That kitchen became known as the pizza laboratory, and Friday nights were never quite the same.

I once made this for a group of skeptical friends who swore stuffed crust was something you could only get from delivery places. Watching their faces when they bit into that first slice, the stretch of mozzarella bridging from the center all the way to the cheesy rim, was absolutely worth every minute of kneading. Now every time I see someone fold their pizza slice in half to get that perfect cheese-to-crust ratio, I think about how much better life is when you do not have to choose between good crust and good toppings.

Ingredients

• 350 g all-purpose flour: This forms the foundation of your dough, and I have learned that measuring by weight rather than cups gives you much more consistent results
• 7 g instant dry yeast: The magic ingredient that transforms flour and water into something that can rise and bubble and create those beautiful air pockets
• 1 tsp sugar: Feeds the yeast and helps with that gorgeous golden brown color we are all chasing
• 1 tsp salt: Do not skip this, it is what makes the dough taste like something rather than just baked flour paste
• 2 tbsp olive oil: Adds tenderness to the dough and helps create that perfect crispy yet chewy texture
• 220 ml warm water: Should feel like bath temperature, too hot and you will kill your yeast, too cold and it will take forever to wake up
• 200 g mozzarella sticks: These need to be firm enough to hold their shape during baking but melt into that irresistible pull we all love
• 180 ml pizza sauce: Spread this sparingly, too much and your crust will get soggy, too little and you will miss that bright tomato contrast
• 200 g shredded mozzarella: This creates that cheese blanket on top that gets those beautiful brown spots in the oven
• Pepperoni, bell pepper, mushrooms: These are just suggestions, use whatever toppings make you happiest, but do not overload the pizza or it will not cook through
• 1 tsp dried oregano: Sprinkle this on top for that classic pizza aroma that immediately makes everyone hungry
• 1 tsp olive oil: Brush this on the stuffed crust before baking to get that gorgeous golden shine

Instructions

Mixing your dough:

Combine the flour, yeast, sugar, and salt in a large bowl, then add the olive oil and warm water, mixing until everything comes together into a shaggy ball that is slightly sticky but not impossible to handle

Kneading with purpose:

Turn the dough onto a floured surface and knead for about 7 minutes, pushing it away with the heel of your hand, folding it back, and turning it until it transforms from rough and shaggy to smooth and elastic like a happy pillow

The waiting game:

Place your dough in a lightly oiled bowl, cover it with a warm towel, and let it rise in a cozy spot for about an hour until it has doubled in size and pokes back slowly when you press it

Getting ready to bake:

Preheat your oven to 230°C (450°F) because you want it screaming hot, that is how you get that beautiful crispy bottom and puffy, golden crust

Shaping the masterpiece:

Roll your dough on a floured surface into a 33 cm circle, then transfer it carefully to your baking tray or pizza stone, trying not to stretch it too thin or tear it

Creating the stuffed crust:

Arrange your mozzarella strips around the edge of the dough, then fold the dough over the cheese and pinch it tightly to seal, creating a little cheese-filled pocket all the way around

Adding the toppings:

Spread your sauce over the center, leaving the stuffed crust bare, then pile on the shredded mozzarella and whatever toppings make your heart sing, finishing with a sprinkle of oregano

The golden finish:

Brush the stuffed crust with olive oil so it bakes up beautiful and golden, then slide the whole thing into your hot oven and wait for the magic to happen

Baking to perfection:

Bake for 15 to 20 minutes until the crust is deep golden brown, the cheese is bubbling with those gorgeous brown spots, and your kitchen smells like the best Friday night ever

The hardest part:

Let it cool just slightly, maybe 5 minutes, so the cheese sets up a bit and does not slide right off when you slice it, then serve it hot and watch everyone's eyes light up

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There is something deeply satisfying about cutting into that first slice and seeing the cheese stretch from the stuffed crust all the way to the center. My little niece once took a bite, her eyes went huge, and she whispered, It is like pizza inside pizza, which is still the best description I have ever heard. That moment of watching someone discover stuffed crust for the first time, that pure unbridled joy, is exactly why I keep making this.

Perfecting The Dough

The dough consistency matters more than you might think. If it is too dry, your crust will be tough and hard to work with, but if it is too sticky, you will end up with flour patches all over your attempts to roll it out. I have found that slightly tacky dough, where a little bit sticks to your finger but does not leave behind a stringy mess, is the sweet spot. The weather actually affects dough too, humid days might need a sprinkle more flour, and dry winter days often need just a splash more water.

Customizing Your Toppings

The beauty of homemade stuffed crust pizza is that you can put literally anything on it that makes you happy. I have gone through phases where I was obsessed with BBQ chicken pizza, others where I could not live without fresh basil and balsamic glaze drizzled over the top after baking. Just remember that wet vegetables like fresh tomatoes or mushrooms should be cooked or at least salted and drained first, otherwise they will release water and make your crust soggy, which is honestly just sad.

Getting Restaurant Results At Home

If you want that professional pizzeria quality, a pizza stone makes a huge difference, but a preheated baking sheet flipped upside down works shockingly well too. The key is getting whatever surface you are using as hot as possible before sliding the pizza onto it, that immediate heat creates the steam that puffs up the crust beautifully. I also discovered that letting the dough rise slowly in the refrigerator overnight develops much better flavor, though that requires the kind of planning I rarely manage on a Friday night.

• Use a pizza peel or the back of another baking sheet to transfer the pizza to the oven
• Do not be afraid to let the crust get quite dark, that is where the best flavor lives
• Let your pizza rest on a wire rack for a few minutes after baking so the bottom stays crispy

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There is nothing quite like pulling a homemade stuffed crust pizza out of the oven, the cheese bubbling, the crust golden, and knowing you made that magic happen in your own kitchen. Enjoy every cheesy, messy, wonderful bite.

Common Questions

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

Ensure the dough is tightly pinched sealed around the cheese strips. Press firmly along the sealed edge and place the seam side down on the baking sheet. Avoid overfilling with cheese—one thin strip folded inside is sufficient.

→ Can I make the dough ahead of time?

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

→ What temperature works best for stuffed crust pizza?

Bake at 230°C (450°F) for a crispy exterior and perfectly melted interior. This high heat ensures the crust turns golden while the cheese inside becomes gooey without burning the bottom.

→ Can I use pre-made dough instead?

Absolutely. Store-bought fresh or frozen dough works well. Thaw frozen dough completely in the refrigerator overnight, then bring to room temperature for 30 minutes before rolling.

→ How do I know when the pizza is done?

Look for a golden-brown crust, bubbling cheese on top, and cheese that's visibly melted inside the stuffed edge. The center should feel set, and the bottom should be lightly browned when lifted with a spatula.