Stuffed Crust Pizza Special (Printer-friendly)

Golden crust filled with melted mozzarella and layered with savory sauce and toppings.

# Ingredient List:

→ 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 - 1 cup minus 1 tablespoon warm water

→ Cheese Filling

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

→ Sauce & Toppings

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

# How-To Steps:

01 - In a large bowl, combine flour, yeast, sugar, and salt. Add olive oil and warm water. Mix 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 (230°C).
05 - On a floured surface, roll the dough into a 13-inch circle. Transfer to a baking tray or pizza stone.
06 - Arrange mozzarella strips around the edge of the dough. Fold the dough over the cheese and tightly pinch to seal, creating a stuffed crust.
07 - Spread pizza sauce over the center. Top with shredded mozzarella, pepperoni, bell pepper, and mushrooms. Sprinkle with oregano.
08 - Brush the stuffed crust with olive oil for a golden finish.
09 - Bake for 15 to 20 minutes until the crust is golden and the cheese is bubbling.
10 - Let cool slightly, slice, and serve hot.

# Expert Suggestions:

01 -
  • The crust stays crispy outside while the hidden cheese pocket melts into pure richness on every bite.
  • It's flexible enough for whatever toppings you have in your fridge, yet structured enough to feel intentional.
  • You get the satisfaction of making pizzeria-quality food at home without the price tag or the wait.
02 -
  • The water temperature is non-negotiable; if it's too hot, you'll kill the yeast, and if it's too cool, nothing will rise—aim for around 40°C, or warm enough that it feels pleasant on your wrist.
  • Don't skip the pinching and sealing step for the crust; if that cheese leaks out into the bottom of your pan, you'll lose the whole point of the recipe.
  • Your oven's personality matters—some run hot, some cool—so keep an eye on the pizza starting around the 12-minute mark rather than trusting the timer blindly.
03 -
  • If your kitchen is cold, warm your bowl slightly before the rise, or place the dough in your oven with just the light on for a gentle, consistent temperature.
  • Roll your dough to thickness you like now rather than trying to stretch it thin in the final moment; it springs back less aggressively when you've already worked it.
  • A pizza stone heated in the oven creates crispier crust than a baking sheet, but either one works perfectly fine if you know the difference.
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