Stuffed Crust Pizza Homemade

My college roommate Sarah and I used to have Friday night pizza competitions, each trying to outdo the other with increasingly elaborate creations. The night I figured out how to stuff the crust with cheese was the night I officially claimed victory and she demanded I teach her my secrets. Now its become our go-to comfort food whenever life gets overwhelming and we need something that feels like a warm hug.

Last winter during a snowstorm, I made this for my neighbors who were stuck at home with three kids and no food delivery options. The oldest child actually gasped when he took his first bite and discovered the cheese stuffed in the crust. They still talk about that pizza night, and honestly, knowing that something so simple could bring that much joy to a stressful situation is why I keep making it.

Ingredients

• 350 g all-purpose flour: This forms the foundation of your dough, creating the perfect balance between chewy and crispy
• 7 g instant dry yeast: The magic ingredient that makes your dough rise and develop those beautiful air pockets
• 1 tsp sugar: Feeds the yeast and helps create that gorgeous golden color when baked
• 1 tsp salt: Essential for flavor and helps control the fermentation process
• 2 tbsp olive oil: Adds richness and keeps the dough tender while preventing it from becoming tough
• 220 ml warm water: Activates the yeast and brings everything together into a workable dough
• 200 g mozzarella cheese sticks: Cut into thin strips, this becomes the surprise filling in your crust
• 180 ml pizza sauce: The tangy foundation that ties all your toppings together
• 200 g shredded mozzarella cheese: Creates that classic gooey, stretchy cheese pull everyone loves
• 50 g pepperoni slices: Optional but adds that perfect salty, savory punch
• 1 small bell pepper: Thinly sliced for sweetness and a pop of color
• 50 g sliced mushrooms: Earthy flavor that complements the richness of the cheese
• 1 tsp dried oregano: That quintessential pizza aroma that makes your kitchen smell like an Italian restaurant
• 1 tsp olive oil: For brushing the crust and achieving that beautiful golden finish

Instructions

Mix your dough foundation:

Combine flour, yeast, sugar, and salt in a large bowl, then add olive oil and warm water, mixing until everything comes together into a soft, shaggy dough

Knead until smooth:

Work the dough on a floured surface for about 7 minutes, feeling it transform from sticky to smooth and elastic under your hands

Let it rise:

Place your dough in a lightly oiled bowl, cover it, and let it rest in a warm spot for an hour until its doubled in size

Preheat your oven:

Get your oven to 230°C so its ready to create that perfect crispy crust the moment your pizza is assembled

Roll and shape:

On a floured surface, roll your dough into a 33 cm circle and transfer it carefully to your baking surface

Create the stuffed crust:

Arrange mozzarella strips around the edge of your dough circle, then fold the dough over and pinch tightly to seal the cheese inside

Add your toppings:

Spread sauce over the center, then layer on shredded mozzarella, pepperoni, peppers, and mushrooms, finishing with oregano

Brush for perfection:

Lightly brush the stuffed crust edge with olive oil to ensure it bakes up golden and beautiful

Bake until bubbly:

Slide your pizza into the hot oven for 15 to 20 minutes until the crust is golden and the cheese is happily bubbling

Serve and enjoy:

Let it cool just briefly so the cheese sets slightly, then slice and serve while still hot and irresistible

Save Pin

This recipe became a tradition during my first year of teaching when Friday nights meant collapsed on the couch with this pizza and a terrible movie. Theres something incredibly satisfying about pulling a slice from a homemade stuffed crust pizza that makes all the kneading and waiting completely worth it.

Making It Your Own

The beauty of this pizza is how easily it adapts to whatever you have in the fridge or whatever mood you are in. I have made versions with sun dried tomatoes and fresh basil when I am feeling fancy, and others with just whatever vegetables need to be used up. The stuffed crust remains the constant star while the toppings change with the seasons or my cravings.

Dough Wisdom

After dozens of attempts, I have learned that warm water means exactly body temperature, not hot and not cold. Too hot and you will kill the yeast, too cold and it will take forever to rise. I test the water against my wrist like it is baby formula, which my partner thinks is ridiculous but has never failed me yet. The dough should feel slightly tacky but not sticky when you are done kneading.

Serving Suggestions

We love setting up a little pizza night station with small bowls of red pepper flakes, grated parmesan, and fresh herbs for everyone to customize their slices. The contrast between the hot stuffed crust and a cool side salad makes for the perfect dinner balance. Keep extra napkins handy because stuffed crust means extra delicious mess.

• Pair with a simple arugula salad dressed with lemon vinaigrette
• Set out small dipping bowls of extra sauce or ranch dressing
• Have a sharp knife ready because the stuffed crust needs a firm hand to slice through

Save Pin

There is nothing quite like watching someone bite into that stuffed crust for the first time and seeing their eyes light up with surprise and delight.

Recipe Questions & Answers

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

Pinch the dough tightly around the mozzarella strips and press firmly to seal. Make sure the dough overlaps the cheese completely and press the seam together with your fingers. Brushing with olive oil helps create an additional barrier during baking.

→ Can I make the dough ahead of time?

Yes, prepare the dough and let it complete its first rise. Punch it down, wrap tightly in plastic, and refrigerate for up to 24 hours. Bring to room temperature for 30 minutes before rolling and shaping.

→ What other cheeses work well for stuffed crust?

While mozzarella is classic for its melt, try provolone for sharpness, cheddar for color, or a blend of Italian cheeses. Just ensure the cheese is cut into strips or sticks rather than shredded for better structural integrity.

→ Can I freeze stuffed crust pizza?

Par-bake the assembled pizza for 8 minutes, cool completely, then wrap tightly in foil and freeze for up to 3 months. To serve, unwrap and bake at 200°C (400°F) for 12-15 minutes until heated through and golden.

→ What temperature should the water be for the dough?

Use warm water between 37-43°C (98-110°F). Water that's too hot kills the yeast, while water that's too cold won't activate it properly. Test on your wrist—it should feel comfortably warm, not hot.

→ How can I tell when the crust is done baking?

Look for deep golden brown color on the crust edge and bottom. The cheese should be bubbling and lightly browned on top. The crust should feel firm and crispy when tapped, not soft or doughy.