Stuffed Crust Pizza

There's something about that moment when you bite into a pizza slice and your teeth hit molten cheese oozing out from inside the crust—it catches you off guard every time. I didn't grow up making stuffed crust pizza at home; it was strictly a pizzeria indulgence, the kind of thing you'd order when you wanted to feel like you were treating yourself. One Saturday afternoon, I decided to stop buying it and figure out how to make it in my own kitchen, and honestly, it turned out to be simpler than I'd imagined. Now it's become my go-to move when I want to impress people without spending hours in the kitchen.

I remember making this for my roommate on a random Tuesday night when she came home stressed from work, and watching her face when she realized the cheese was baked into the crust—pure joy. She grabbed a napkin because it was already starting to ooze, and we ended up eating four slices each while sitting on the kitchen counter talking about absolutely nothing important. That's when I realized this pizza wasn't just about the food; it was about that simple, comfortable moment of sharing something you made with your own hands.

Ingredients

• All-purpose flour (350 g): This is your foundation, and measuring it properly makes a real difference—spoon it into the measuring cup and level it off rather than scooping straight from the bag, which always compacts it too much.
• Instant dry yeast (7 g): Make sure it hasn't been sitting in your pantry for two years; fresh yeast gives you a better rise and better flavor.
• Warm water (220 ml): You want it around body temperature—test it with your pinky like you're checking a baby's bath, not scorching hot.
• Olive oil (2 tbsp plus 1 tsp): Use something decent here because it actually flavors the crust; cheap oil won't do it justice.
• Mozzarella cheese sticks or strips (200 g): This is where the magic happens; string cheese works perfectly, but you can also slice a block into thin strips.
• Pizza sauce (180 ml): Homemade is incredible if you have time, but a good jarred sauce honestly does the job just fine.
• Shredded mozzarella (200 g): Use whole milk mozzarella if you can; it melts better than the low-moisture stuff.
• Toppings (pepperoni, bell pepper, mushrooms): Slice everything about the same thickness so it cooks evenly and looks intentional.

Instructions

Bring the dough to life:

Combine your flour, yeast, sugar, and salt in a large bowl, then add the oil and warm water. Stir until everything is shaggy and rough—it doesn't need to be perfect yet. If it looks impossibly dry or soupy, trust your instincts and add a tiny splash more water or flour, because dough is forgiving.

Knead with purpose:

Flour your counter and knead for about 7 minutes until the dough stops being sticky and feels smooth and elastic. You'll know it's ready when it springs back when you poke it. This is oddly meditative, and I've found it's a good time to think through what toppings you actually want.

Let time do the work:

Oil a bowl lightly, place your dough in it, cover with a damp towel, and set it somewhere warm for an hour. A sunny windowsill works, or the top of your fridge on a cold day—it just needs to roughly double in size.

Prep your oven and workspace:

Heat your oven to 230°C (450°F) and have everything ready. Once you start rolling and topping, you want to move fairly quickly so the dough doesn't dry out.

Roll and transfer with confidence:

On a floured surface, roll the dough into a 33 cm circle. It doesn't need to be perfect—a slightly wonky circle looks homemade and honest. Transfer it to your baking tray or pizza stone without overthinking it.

Create the stuffed crust:

Arrange your mozzarella strips around the outer edge of the dough, leaving about 2 inches from the edge. Now fold that edge up and over the cheese, and pinch it firmly to seal—this is what traps the cheese inside as it melts.

Sauce and layer:

Spread the pizza sauce over the center, then top with shredded mozzarella, pepperoni, peppers, mushrooms, and a sprinkle of oregano. Don't overload it; the less you pile on, the crispier your crust will be.

Golden crust, finishing touch:

Brush that stuffed crust edge with olive oil using a pastry brush or even just your fingers—this is what gives it that glossy, bakery-quality golden color.

Bake until it's ready:

Put it in the oven for 15 to 20 minutes, watching it after the 12-minute mark. The crust is done when it's deep golden and the cheese is actively bubbling. If the top browns too fast, you can tent it loosely with foil.

Rest before slicing:

Let it cool for just a couple of minutes—this keeps the cheese from sliding off the slice and gives you time to grab napkins.

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I made this for my sister's book club once, and she texted me the next day that people were still talking about the pizza—not about her books, just the pizza. That kind of stuck with me, not because I'm trying to win competitions, but because something you make with real ingredients and a little bit of care has a way of marking a moment in people's minds.

Getting the Crust Right

The dough is really the whole story here. I've learned that rushing the rise doesn't save time—it just gives you dense, disappointing crust. Giving it the full hour in a warm spot creates this subtle airy texture that makes the difference between homemade pizza and something that tastes like it came from a box. The yeast needs space to work, and impatience always shows.

Why Fresh Toppings Matter

I used to grab pre-sliced pepperoni and wonder why it looked sad on my pizza compared to the real thing. Slicing fresh pepperoni yourself takes two extra minutes, but the texture is completely different—it doesn't curl up weird, and it actually tastes like pepper instead of just salt. Same with the mushrooms and peppers; a knife and a cutting board beats the pre-packaged stuff every single time.

Making It Your Own

The beauty of making pizza at home is that you're not locked into anyone else's vision of what belongs on it. I've made this with caramelized onions and garlic, with roasted red peppers and fresh basil, with sausage and no pepperoni—and every version tastes like it was supposed to. The stuffed crust is the real star, so whatever toppings you choose just need to be things you actually like eating.

• Try adding a pinch of garlic powder or Italian seasoning to the dough before kneading for subtle flavor throughout.
• If you want extra crisp, brush the bottom of your pizza with a tiny bit of olive oil on the stone before transferring the dough.
• Leftover pizza reheats beautifully in a 180°C oven for about 5 minutes—trust me, this becomes part of the plan.

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There's something grounding about making pizza from scratch, about the flour on your hands and the smell of yeast and tomato sauce filling your kitchen. This one simple dish has become my answer to so many moments—when I want to cook something that feels a little special, when I want to feed people without fussing endlessly, when I just want to do something with my hands that results in actual food.

Questions & Answers

→ How do I make the crust extra golden?

Brushing the crust with olive oil before baking promotes a golden, crispy texture and rich flavor.

→ Can I substitute the mozzarella filling?

Yes, you can try other melting cheeses like provolone or fontina for a different flavor profile.

→ What are good topping combinations for this dish?

Classic choices include pepperoni, bell peppers, and mushrooms, but feel free to add olives, onions, or fresh herbs.

→ How long should the dough rise?

The dough should rise in a warm place for about 1 hour until it doubles in size, ensuring a light and airy base.

→ Is there a way to make this dish vegetarian?

Simply omit the pepperoni and load up on vegetables like mushrooms, bell peppers, and olives for a delicious vegetarian option.

→ What tools are essential for preparing this dish?

A mixing bowl, rolling pin, baking tray or pizza stone, pastry brush, and a sharp knife or cutter are recommended tools.