Stuffed Crust Pizza Classic

The first time I really understood what made stuffed crust pizza special wasn't at a pizzeria—it was watching my neighbor Dave pull a homemade one from his oven, the cheese literally oozing from the edges as he cut into it. He'd been skeptical about making it himself until that day, and one bite proved him wrong. There's something about biting through golden, crispy dough and hitting that molten mozzarella surprise that changes everything about pizza night. When I tried it, I was hooked instantly, and I knew I had to learn how to make it the right way.

I remember making this for my kids' soccer team pizza party, and the parents wouldn't stop asking for the recipe. My daughter kept bragging that her mom made "the fancy pizza," which is the kind of thing that sticks with you. Watching everyone's faces light up when they bit through the crust really showed me why this style became such a classic. That afternoon, pizza stopped being just dinner and became something we all talked about for weeks.

Ingredients

• All-purpose flour: 350 g (2 ¾ cups) forms the foundation of your crust, and measuring by weight gives you better consistency than cups alone.
• Instant dry yeast: 7 g (1 packet) is your magic ingredient, so make sure it hasn't expired or your dough won't rise properly.
• Sugar: 1 tsp feeds the yeast and helps it wake up faster, a small detail that matters.
• Salt: 1 tsp seasons the dough deeply and shouldn't be skipped, even though it seems minimal.
• Olive oil: 2 tbsp makes the dough tender and gives the crust that restaurant quality shine.
• Warm water: 220 ml (1 cup minus 1 tbsp) should feel like a comfortable bath temperature on your wrist, not hot.
• Mozzarella cheese sticks or block: 200 g (7 oz) cut into thin strips is the heart of the stuffed crust magic, so don't skip this.
• Pizza sauce: 180 ml (¾ cup) can be store bought or homemade, whatever you trust.
• Shredded mozzarella cheese: 200 g (7 oz) tops the pizza and melts into golden perfection.
• Pepperoni slices: 50 g (1.75 oz) optional, but they add a salty richness that elevates everything.
• Bell pepper: 1 small one, thinly sliced, brings color and a slight sweetness to balance the richness.
• Sliced mushrooms: 50 g (1.75 oz) absorb flavor from the sauce and add an earthy depth.
• Dried oregano: 1 tsp is your last chance to add Italian personality before it bakes.
• Olive oil for brushing: 1 tsp makes the crust edges turn golden and irresistible.

Instructions

Mix your base:

Combine flour, yeast, sugar, and salt in a large bowl, then add olive oil and warm water. Stir until everything comes together into a shaggy, rough dough that pulls away from the bowl sides.

Knead until smooth:

Work the dough on a floured surface for about 7 minutes, pushing with the heel of your hand and folding it back over itself until it becomes smooth and elastic. Your arms will feel it, and that's exactly right.

Let it rise:

Place the dough in a lightly oiled bowl, cover it with a damp towel, and leave it in a warm corner of your kitchen for 1 hour or until it doubles in size. You'll know it's ready when your finger pokes through and the indent doesn't spring back.

Preheat and prep:

Set your oven to 230°C (450°F) and give it time to reach full heat. Roll your dough into a 33 cm (13 inch) circle on a floured surface, then transfer it carefully to your baking tray or pizza stone.

Create the stuffed crust:

Arrange your mozzarella strips around the outer edge of the dough circle, then fold the dough up and over to seal them in. Pinch it tight so the cheese doesn't escape during baking.

Build your pizza:

Spread pizza sauce evenly over the center, leaving that sealed crust edge clear. Layer on shredded mozzarella, pepperoni, bell pepper, and mushrooms in whatever pattern feels natural.

Season and shine:

Sprinkle oregano over the toppings, then brush the exposed crust edge with a light coating of olive oil so it bakes to a beautiful golden brown.

Bake to golden:

Slide it into the oven and bake for 15 to 20 minutes until the crust edges are deep golden and the cheese is bubbling at the edges. You'll smell it before it's done, and that's your signal to start getting excited.

Rest and serve:

Let it cool for just a couple minutes so the cheese firms up slightly, then slice and serve while it's still hot enough to see steam rising from each piece.

Save to Pinterest

There's a moment right before you pull this pizza from the oven when the kitchen fills with this incredible smell of caramelized cheese and baking bread, and that's when you know you nailed it. That smell alone has become part of what makes this pizza so satisfying to make.

Dough Tricks That Actually Work

After making this dozens of times, I learned that letting your dough come to room temperature before rolling makes it stretch much easier and doesn't fight back as much. Cold dough from the fridge will snap back every time you try to shape it, which is frustrating. I also discovered that a pizza stone preheated in the oven gives you a crispier bottom than a baking tray ever could, so if you're serious about this, invest in one. The dough itself is forgiving—slightly thicker or thinner won't ruin it, but consistency in your technique will improve it faster than anything else.

Toppings and Variations That Keep It Fresh

The beauty of this recipe is that the stuffed crust works with absolutely any toppings you love, so this doesn't have to feel repetitive. I've made it vegetarian with just mushrooms and bell peppers, loaded it with sausage and onions, and even tried caramelized garlic with roasted tomatoes on a whim. Each version felt like its own thing, and the cheese-filled crust made them all feel special. The key is not overloading it—you want sauce and cheese to balance the toppings, not get buried under a mountain of stuff.

When Leftovers Become the Best Part

Surprisingly, this pizza reheats better than almost any other style I've made, maybe because the stuffed crust keeps everything moist inside while the outside crisps back up. I've warmed slices in a skillet over medium heat for just a minute on each side and gotten results that rival the original. The real secret is that this pizza improves slightly as the flavors meld overnight, so if you have any left, don't feel sad about it—you've just accidentally made tomorrow's lunch better than you planned.

• Store leftover slices in an airtight container and they'll stay good for up to 3 days.
• Reheat in a skillet or toaster oven rather than the microwave to keep the crust from getting rubbery.
• If you're feeling lazy, cold pizza straight from the fridge is honestly still delicious with this recipe.

Save to Pinterest

Making stuffed crust pizza at home stops being intimidating after the first time you do it, and it becomes something you'll want to repeat whenever you want to feel like you're running your own pizzeria. This is the kind of recipe that gets better every time you make it because you learn where your preferences live.

FAQs About This Recipe

→ How do I achieve a golden stuffed crust?

Brushing the crust with olive oil before baking helps it brown beautifully and adds a subtle richness to the final texture.

→ Can I customize the cheese inside the crust?

Yes, mozzarella is ideal for its meltability, but you can experiment with other mild cheeses that melt well to suit your taste.

→ What’s the best way to roll the dough for stuffing?

Roll the dough into a circle about 33 cm in diameter, then arrange the cheese strips along the edge before folding and pinching to seal tightly.

→ How long should the dough rise for optimal softness?

Allow the dough to rise in a warm place for about 1 hour or until it has doubled in size for a tender, elastic texture.

→ Are there vegetarian options for toppings on this dish?

Absolutely, swap pepperoni with vegetables like bell peppers and mushrooms, or omit meat entirely for a fully vegetarian preparation.