Stuffed Crust Pizza (Printable Version)

Golden crust filled with gooey mozzarella, topped with tomato sauce and fresh toppings for a savory delight.

# Ingredient List:

→ Dough

01 - 2 3/4 cups all-purpose flour
02 - 1 packet instant dry yeast
03 - 1 tsp sugar
04 - 1 tsp salt
05 - 2 tbsp olive oil
06 - 1 cup minus 1 tbsp warm water

→ Cheese Filling

07 - 7 oz mozzarella cheese sticks or block, cut into thin strips

→ Sauce & Toppings

08 - 3/4 cup pizza sauce
09 - 7 oz shredded mozzarella cheese
10 - 1.75 oz pepperoni slices (optional)
11 - 1 small bell pepper, thinly sliced
12 - 1.75 oz sliced mushrooms
13 - 1 tsp dried oregano
14 - 1 tsp olive oil (for brushing crust)

# Steps:

01 - In a large bowl, combine flour, yeast, sugar, and salt. Add olive oil and warm water, mixing until a soft dough forms.
02 - Knead the dough on a floured surface for about 7 minutes until smooth and elastic.
03 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
04 - Preheat oven to 450°F.
05 - Roll dough on a floured surface into a 13-inch circle. Transfer to a baking tray or pizza stone.
06 - Arrange mozzarella strips around the dough edge. Fold the dough over the cheese and pinch tightly to seal the stuffed crust.
07 - Spread pizza sauce over the center. Add shredded mozzarella, pepperoni, bell pepper, mushrooms, and sprinkle oregano.
08 - Brush the stuffed crust with olive oil to achieve a golden finish.
09 - Bake for 15 to 20 minutes until crust is golden and cheese is bubbling.
10 - Allow to cool slightly, slice, and serve hot.

# Expert Advice:

01 -
  • That molten cheese surprise in every bite transforms a normal pizza into something special.
  • The whole thing comes together in under an hour, so it's fast enough for weeknight dinner but impressive enough for guests.
02 -
  • The seal on that crust is everything; if it opens up during baking, the cheese will leak out into the pan and brown too much.
  • Don't skip the olive oil brush on the crust—it's what gives you that pizzeria-quality golden edge that's crispy on the outside but still chewy inside.
03 -
  • Roll the dough a little thicker than you think you need to; it will thin out slightly as it rises on the pan, and you want enough thickness to hold that cheese filling without it bursting through.
  • If you're short on time, you can use store-bought pizza dough and still make the crust-stuffing and topping parts feel homemade and special.
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