Stuffed Crust Pizza

The first time I attempted stuffed crust pizza, I was living in a tiny apartment with a kitchen that barely fit two people. My roommate walked in just as I was desperately trying to seal cheese inside the dough edges, laughed at the mess I was making, then stayed to help finish the job. We burned our fingers pulling apart that first bubbling slice, and something about pulling a warm cheese stick from the crust felt like discovering a secret treasure.

Last winter during a snowstorm, my neighbor texted that she was craving pizza but everything was closed. I whipped up this dough, stuffed the crust with extra cheese I had in the fridge, and brought over a steaming hot pie. She took one bite of that cheesy crust and declared it better than any pizzeria in town. Now every time it snows, I get the same text.

Ingredients

• 350 g all-purpose flour: I learned that measuring by weight gives the most consistent dough, but if you do not have a scale, scoop and level your cups gently
• 7 g instant dry yeast: Instant yeast saves you the step of proofing in warm water, though active dry works fine if you give it five extra minutes to wake up first
• 1 tsp sugar: This little bit feeds the yeast and helps the crust develop that beautiful golden brown color in the oven
• 1 tsp salt: Do not skip this, it brings out all the flavors in both dough and toppings
• 2 tbsp olive oil: Makes the dough pliable and easier to roll out without springing back on you
• 220 ml warm water: Think bathwater temperature, hot enough to activate the yeast but not so hot it kills the good stuff
• 200 g mozzarella strips: Cut from a block rather than using sticks if you can, the melting quality is noticeably better
• 180 ml pizza sauce: Spread this thin, too much sauce will make the center soggy while the crust bakes
• 200 g shredded mozzarella: Low moisture part skim cheese gives you that perfect cheese pull without excessive oil
• 50 g pepperoni slices: Pat them with a paper towel first to remove excess grease
• 1 small bell pepper: Any color works, though red peppers add a nice sweetness that balances the salty cheese
• 50 g sliced mushrooms: Fresh mushrooms release water as they cook, so slice them thin
• 1 tsp dried oregano: Sprinkle this on last so it does not burn under the broiler heat
• 1 tsp olive oil: Brush this on the stuffed crust right before baking for that professional golden finish

Instructions

Make the dough:

Combine flour, yeast, sugar, and salt in a large bowl, then add olive oil and warm water. Mix with a wooden spoon until a shaggy dough forms, then turn onto a floured surface and knead for about 7 minutes until the dough feels smooth and elastic, bouncing back when you press it.

Let it rise:

Place your dough in a lightly oiled bowl, turning it once to coat all sides. Cover with a clean towel and set it in a warm spot for about an hour, until it has doubled in size.

Prep your oven:

Preheat to 230°C (450°F) while the dough rises. If you have a pizza stone, put it in now so it gets good and hot.

Shape and stuff:

Roll the dough into a 33 cm circle on a floured surface, then arrange mozzarella strips around the edge. Fold the dough over the cheese and pinch tightly to seal, working your way around the entire crust.

Top it off:

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

Bake to perfection:

Slide the pizza into the hot oven and bake for 15 to 20 minutes, watching until the crust turns deep golden and the cheese is bubbling with those irresistible brown spots.

Save

My daughter helped me make this for her eighth birthday party, and watching her friends pull the cheesy strings from the crust was the highlight of the whole celebration. They each claimed their own slice and compared whose cheese pull was longest, laughter filling the kitchen as cheese stretched across the table. That is when I realized stuffed crust pizza is not just food, it is entertainment.

Making It Ahead

The dough actually develops more flavor if you make it the night before and let it slow-rise in the refrigerator. Just punch it down, place it in an oiled bowl covered tightly with plastic, and bring it to room temperature for about 30 minutes before rolling out.

Getting That Professional Crisp

After years of soggy homemade pizza, I discovered the trick is rolling the dough slightly thinner than you think necessary. A thinner crust bakes up crisper and supports those heavy toppings without collapsing under the weight.

Endless Variations

Once you master the basic stuffed crust technique, you can stuff it with anything that melts well. Cheddar and jalapeño, garlic herb butter, or even a cream cheese and scallion blend all create completely different experiences from the same base recipe.

• Try brushing garlic butter on the hot crust right after baking for extra flavor
• Sprinkle some parmesan over the stuffed edge before it goes in the oven
• Let the pizza rest on a wire rack for 2 minutes so the bottom stays crispy

Save

There is something uniquely satisfying about pulling a homemade stuffed crust pizza from the oven, golden and bubbling, knowing you created something better than takeout right in your own kitchen.

Recipe FAQs

→ How do you make the crust cheesy and golden?

The crust is stuffed with mozzarella strips before baking and brushed with olive oil, ensuring a cheesy filling and a golden, crispy finish.

→ What is the best way to prepare the dough?

Mix flour, yeast, sugar, salt, olive oil, and warm water into a soft dough, then knead until elastic. Let it rise until doubled in size for best texture.

→ Can the toppings be customized?

Yes, toppings can be swapped to your preference, such as using cooked sausage instead of pepperoni or adding more vegetables for variety.

→ How long should it be baked?

Bake at 230°C (450°F) for 15–20 minutes until the crust is golden and cheese is bubbling.

→ Is this suitable for a vegetarian diet?

Yes, using only cheese and vegetables as toppings makes this dish appropriate for vegetarians.