Save to Pinterest There's something about watching someone's face light up when they bite into a slice and that first string of melted cheese pulls away from the crust—that's when I knew stuffed crust pizza had to become a regular thing in my kitchen. I wasn't trying to recreate some fancy pizzeria version at first; I just remember thinking one evening that the crust shouldn't be an afterthought, that it deserved to be as indulgent as the toppings. So I started tucking mozzarella strips along the edges, and what began as an experiment turned into the pizza everyone actually waits for.
I made this for my brother's birthday dinner once, and he ate four slices before anyone else had finished one—I took that as a win. What stuck with me wasn't just how much he loved it, but how he kept coming back to pull off pieces of that stuffed crust even after he was full, just savoring it. That's when homemade pizza stopped feeling like a casual dinner and started feeling like something that mattered.
Ingredients
- All-purpose flour (350 g): This is your foundation—don't skip the kneading step or the dough won't develop the structure it needs to hold all that melted cheese.
- Instant dry yeast (7 g): Make sure your water is warm but not hot; if it's too hot, you'll kill the yeast before it has a chance to work.
- Sugar (1 tsp): This feeds the yeast and helps it do its job, creating that light, airy crumb.
- Salt (1 tsp): Essential for flavor and for strengthening the gluten network as you knead.
- Olive oil (2 tbsp plus 1 tsp for brushing): The oil gives the dough tenderness and helps the crust turn golden in the oven.
- Warm water (220 ml): Temperature matters here—aim for around 110°F if you have a thermometer, or it should feel comfortably warm to your wrist.
- Mozzarella cheese sticks or strips (200 g): Cut them thin so they melt evenly into that crust; thick chunks won't incorporate properly.
- Pizza sauce (180 ml): Use whatever you love here—store-bought works just fine, or make your own with crushed tomatoes and herbs.
- Shredded mozzarella (200 g): This is your top layer, and it should be freshly shredded if possible—pre-shredded cheese has anti-caking agents that sometimes don't melt as smoothly.
- Pepperoni, bell pepper, and mushrooms: These are suggestions, not rules—layer whatever toppings make you happy.
- Dried oregano (1 tsp): A light hand with dried herbs keeps them from tasting dusty; if you have fresh oregano, use three times as much.
Instructions
- Mix your dough:
- In a large bowl, combine the flour, yeast, sugar, and salt, then pour in the olive oil and warm water. Stir it together with a wooden spoon until everything is shaggy and no dry flour pockets remain—this usually takes about a minute.
- Knead until smooth:
- Turn the dough onto a floured surface and knead for about 7 minutes until it becomes smooth and elastic, bouncing back when you poke it. You'll feel the dough shift under your hands from rough to supple, and that's your signal you're done.
- Let it rise:
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and set it somewhere warm for about an hour. You're waiting for it to roughly double in size—when you poke it gently, it should feel puffy and leave a slight indent.
- Preheat and shape:
- Turn your oven to 230°C (450°F) while you roll the dough into a 13-inch circle on your floured surface. Transfer it carefully to your baking tray or pizza stone—I like to fold it in half, lay it down, then unfold it to avoid stretching it awkwardly.
- Build the stuffed crust:
- Arrange your mozzarella strips around the outer edge of the dough, then fold that edge up and over the cheese, pinching it tightly so nothing escapes during baking. This is where patience matters—take your time sealing it, or you'll have cheese leaking out onto your baking sheet.
- Add sauce and toppings:
- Spread the pizza sauce over the center, keeping it away from the crust edge so it doesn't seep into your seal. Top with shredded mozzarella, then scatter your pepperoni, peppers, mushrooms, and a sprinkle of oregano across the top.
- Brush and bake:
- Use a pastry brush to lightly coat that stuffed crust edge with olive oil—this is what turns it golden and irresistible. Bake for 15 to 20 minutes until the crust edges are deep golden and the cheese on top is bubbling at the edges.
- Rest and serve:
- Let it cool for a couple of minutes before slicing; this gives the cheese a moment to set so you don't end up with lava-hot pockets. Serve it hot and watch people tear into that crust the way I knew they would.
Save to Pinterest I learned something the hard way while making this: cheese doesn't just magically appear inside a crust if you don't seal it properly. That first time I made it at a gathering, half my stuffed cheese ended up caramelized on the bottom of the pizza stone, and I ate it anyway because it tasted like a mistake that turned into a happy accident. Now I'm militant about that seal, and every pizza since has had that perfect pocket of gooey surprise waiting at the edge of each slice.
Getting the Dough Right
The dough is honestly the thing that looks scarier than it actually is. Once you've done it once, your hands remember the motion, and you start to feel when the dough has changed from shaggy and rough to smooth and alive. Temperature is your friend here—a warm kitchen makes everything rise faster, and a cold kitchen just means you'll wait a bit longer, which is fine. There's no rushing good dough; it'll get there when it's ready.
Topping Combinations That Work
I've experimented with this enough to know that almost any combination works as long as you don't overload it. The classic pepperoni, bell pepper, and mushroom trio is there because those flavors complement each other and don't compete, but I've done versions with caramelized onions and fresh basil, or just cheese and a light dusting of garlic powder. The key is leaving some empty space so the sauce and cheese can caramelize properly instead of steaming under a mountain of toppings.
- Caramelized onions and fresh basil make it taste like something fancy, but it's the same basic recipe.
- If you go full vegetarian, roasted zucchini and sun-dried tomatoes add depth and complexity.
- Always put heavier toppings down first, then lighter ones on top so nothing slides around as it bakes.
The Crust Finish That Makes the Difference
That olive oil brush step isn't just for looks, though it does make the crust shine in a way that feels purposeful. The oil creates a barrier that helps the crust brown evenly and stay crispy even as the cheese inside melts, and it's what turns your homemade pizza from good to restaurant-quality. It's one of those small gestures that changes everything, like the difference between a handshake and a warm hello.
Save to Pinterest This pizza is for those moments when you want something that feels special but doesn't require special skills. It's the kind of food that brings people together in the best way—not because it's complicated, but because it's honest and satisfying and that stuffed crust is a little gift you put there on purpose.
Recipe FAQ
- → How do you create the stuffed crust?
Arrange mozzarella strips along the dough's edge, fold the dough over the cheese, and pinch tightly to seal before adding toppings.
- → Can I make this dish vegetarian?
Yes, simply omit the pepperoni and add extra vegetables like bell peppers, mushrooms, or olives.
- → What is the best way to get a golden, crispy crust?
Brush the crust with olive oil before baking to achieve a golden, crisp finish.
- → How long should the dough rise?
Let the dough rise in a warm place for about 1 hour or until it doubles in size for optimal texture.
- → Can I prepare the dough in advance?
Yes, the dough can be prepared ahead and refrigerated to develop flavor before shaping and baking.
