Stuffed Crust Pizza Classic (Printable)

Golden crust filled with melted mozzarella, topped with tomato sauce and savory ingredients.

# What You’ll Need:

→ Dough

01 - 2 3/4 cups all-purpose flour
02 - 1 packet instant dry yeast (7 g)
03 - 1 teaspoon sugar
04 - 1 teaspoon salt
05 - 2 tablespoons olive oil
06 - 7/8 cup warm water (approx. 220 ml)

→ Cheese Filling

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

→ Sauce & Toppings

08 - 3/4 cup pizza sauce (approx. 180 ml)
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 teaspoon dried oregano
14 - 1 teaspoon olive oil (for brushing crust)

# Steps:

01 - In a large bowl, combine flour, yeast, sugar, and salt. Add olive oil and warm water. Mix until 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.
04 - Preheat oven to 450°F (230°C).
05 - Roll dough on floured surface into a 13-inch (33 cm) circle. Transfer to baking tray or pizza stone.
06 - Arrange mozzarella strips around dough edge. Fold dough over cheese and pinch tightly to seal.
07 - Spread pizza sauce over center. Top with shredded mozzarella, pepperoni (if using), bell pepper, mushrooms, and sprinkle oregano.
08 - Brush stuffed crust with olive oil for a golden finish.
09 - Bake 15 to 20 minutes until crust is golden and cheese bubbles.
10 - Allow to cool slightly, slice, and serve warm.

# Expert Advice:

01 -
  • That first bite where warm cheese bursts from the crust is genuinely hard to beat and worth every minute of prep.
  • You control the toppings completely, so it's as loaded or simple as you want it to be.
  • The whole thing comes together in under an hour, which feels faster than calling for delivery.
02 -
  • If your cheese strips escape during baking, it's not a disaster; just tuck them back with tongs while it's still soft, and they'll seal themselves.
  • The olive oil brush on the crust is non-negotiable—it's the difference between a pale, doughy edge and one that's genuinely appetizing.
  • Don't skip the resting time after baking; it prevents the cheese from running all over your plate and makes slicing cleaner.
03 -
  • If your water is too hot or too cold, the yeast won't activate properly; aim for roughly wrist temperature, around 43°C (110°F).
  • Don't roll the dough too thin if you want a thick, pillowy crust; aim for about half an inch of thickness to give those cheese pockets real presence.
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