Stuffed Crust Pizza

The rain was coming down hard that Friday evening when I finally decided to attempt stuffed crust pizza at home. My kitchen filled with the scent of rising yeast dough while some old Motown played from a cracked phone speaker. I remember pressing the mozzarella strips into the edges of the dough, hoping the seal would hold, and feeling surprisingly proud when those first golden edges emerged from the oven.

My roommate walked in midway through baking and actually stopped in her tracks. The whole apartment smelled like a proper pizzeria, and when she saw that cheese stuffed crust, she threatened to cancel our usual takeout order forever. Now its the only way we make pizza.

Ingredients

• 350 g all-purpose flour: The foundation of everything, bread flour works too for extra chew
• 7 g instant dry yeast: One packet is perfect, no proofing needed which saves precious time
• 1 tsp sugar: Feeds the yeast and helps the crust achieve that beautiful golden color
• 1 tsp salt: Do not skip this, its the difference between flat and flavorful dough
• 2 tbsp olive oil: Keeps the dough tender and adds that subtle richness
• 220 ml warm water: Should feel like bath temperature, not hot or you will kill the yeast
• 200 g mozzarella sticks: Cut these yourself from a block for the best melt and stretch
• 180 ml pizza sauce: Homemade or jarred, just do not oversauce or the crust will get soggy
• 200 g shredded mozzarella: Low moisture part skim cheese melts beautifully without making things watery
• 50 g pepperoni slices: Optional but recommended, they crisp up beautifully in the high heat
• 1 small bell pepper: Thin slices are key so they cook through in the short baking time
• 50 g sliced mushrooms: Pat them dry first or they will release too much water onto the pizza
• 1 tsp dried oregano: Sprinkle over the top for that classic pizzeria aroma
• 1 tsp olive oil: Brush this on the stuffed crust right before baking for maximum golden color

Instructions

Mix your dough:

Combine flour, yeast, sugar, and salt in a large bowl, then pour in the olive oil and warm water all at once. Mix with a wooden spoon until it comes together in a shaggy mass, then get your hands in there to form a soft ball.

Knead until smooth:

Turn the dough onto a floured surface and push it away with the heel of your hand, fold it back, rotate, and repeat. This develops the gluten structure, and after about seven minutes the dough should feel silky and bounce back when you press it.

Let it rise:

Place the dough in a lightly oiled bowl, turning once to coat all sides. Cover with a clean kitchen towel and find a warm corner of your kitchen. Let it puff up for about an hour until it has doubled in size.

Heat things up:

Preheat your oven to 230°C with plenty of time to spare, and if you have a pizza stone, put it in now so it gets thoroughly hot. This intense heat is what creates that perfect crispy exterior and tender interior.

Shape the base:

Punch down the risen dough gently and roll it on a floured surface into a 33 cm circle. Do not worry if it is not perfectly round, that is part of the homemade charm, and transfer it carefully to your prepared baking surface.

Create the stuffed crust:

Lay mozzarella strips in a ring around the outer edge of the dough, leaving about an inch of overhang. Fold the dough over the cheese and pinch it firmly to seal, pressing down along the seam to lock everything inside.

Add your toppings:

Spread the sauce over the center, leaving the stuffed crust bare, then scatter the shredded mozzarella evenly. Arrange your pepperoni, peppers, and mushrooms on top, and finish with a generous sprinkle of oregano.

Brush for gold:

Lightly brush the exposed stuffed crust with olive oil, which helps it brown beautifully and adds that professional touch. Do not brush the toppings, just the edge.

Bake to perfection:

Slide the pizza into the hot oven and bake for 15 to 20 minutes. You are looking for a deep golden crust with cheese bubbles that have just started to brown in spots.

Serve and enjoy:

Let the pizza rest for just a few minutes so the cheese sets slightly, then slice and serve hot. That stuffed crust needs to be eaten warm for the full effect.

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Last summer we made this for a backyard movie night, and I swear the kids were more excited about pulling apart that stuffed crust than watching the actual film. There is something so satisfying about that first bite when the cheese comes stretching out.

Making The Dough Ahead

You can mix and knead the dough up to 24 hours in advance, then let it do its slow rise in the refrigerator. This actually develops better flavor, and come pizza night you just let it come to room temperature before rolling.

Getting Creative With Fillings

The stuffed crust does not have to be just mozzarella, I have tried mixing in some grated parmesan or even adding herbs to the cheese strips. Just make sure whatever you use melts well so you get that proper cheese pull.

Serving And Storing

This pizza is best eaten straight from the oven while the cheese is still molten. Leftovers can be stored in an airtight container and reheated, though the stuffed crust will not be quite as impressive the next day.

• Let the pizza rest for a few minutes before slicing to prevent the cheese from sliding off
• A pizza wheel makes cleaner cuts than a knife, but a sharp chef knife works in a pinch
• Serve with extra warm sauce on the side for dipping those gorgeous stuffed crust edges

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There is nothing quite like pulling a homemade stuffed crust pizza out of the oven and watching everyone gather around. Hope it becomes a favorite in your kitchen too.

Recipe FAQs

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

Ensure you tightly pinch the dough edges together after folding over the cheese strips. Press firmly to create a good seal. If using block mozzarella cut into strips, pat them dry first to reduce moisture.

→ 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 other cheeses work well for the stuffed crust?

String cheese is convenient and melts perfectly. Provolone, cheddar, or a blend of Italian cheeses also work beautifully. Avoid fresh mozzarella as it releases too much water.

→ How do I know when the crust is fully cooked?

The crust should be deep golden brown and firm to the touch. The cheese inside should be completely melted, and the bottom should sound hollow when tapped lightly.

→ Can I freeze the assembled stuffed crust pizza?

Assemble the entire pie, then wrap tightly in plastic and freeze for up to 3 months. Bake from frozen, adding 5-10 minutes to the cooking time. No need to thaw first.

→ What temperature should I bake at for the crispiest crust?

The high temperature of 230°C (450°F) is ideal. If using a pizza stone, preheat it in the oven for at least 30 minutes to mimic a professional brick oven.