🍕 Homemade Stuffed Crust Pizza Recipe – My Cheesiest Secret Yet!
Let’s be real… if you’re not tearing into that crust like it’s the main event, are you even doing pizza right?
There’s something about stuffed crust pizza that just feels rebelliously indulgent. You think you’re full — then you hit that warm, cheese-packed rim and boom, you’re back in the game. That oozy mozzarella hidden inside a golden, garlicky crust? Literal magic.
I’ve made this recipe dozens of times — and each time I swear I hear angels when I take that first bite. 😂
So today, I’m sharing my go-to, never-fails, cheese-in-every-bite stuffed crust pizza recipe — homemade dough, loaded toppings, and that crust that makes people fight over the corners.
Let’s roll up our sleeves (and the dough), shall we?
🛒 Ingredients You’ll Need
Here’s everything you’ll need to make pizzeria-style stuffed crust pizza at home. I keep it classic, but feel free to tweak as your cravings demand.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 ½ cups (plus more for dusting) |
| Warm water (not hot!) | 1 ⅓ cups |
| Active dry yeast | 2 ¼ tsp (1 packet) |
| Sugar | 1 tsp |
| Salt | 1 ½ tsp |
| Olive oil | 2 tbsp |
| Mozzarella (block or sticks) | 1 ½ cups, cut into thick strips |
| Shredded mozzarella | 1 ½–2 cups |
| Pizza sauce | ¾ cup |
| Favorite toppings | As much or as little as you like |
| Cornmeal (optional) | For dusting the pan |
| Melted butter + garlic powder | For brushing the crust |
🍽 Step-by-Step – Let’s Build This Beauty
1️⃣ Let’s Get That Dough Going
In a big bowl, mix warm water, sugar, and yeast. Let it sit 5–10 minutes. When it gets bubbly and foamy, it’s ready. If it doesn’t foam? Chuck it and start again — your yeast probably took a nap.
Now stir in olive oil, salt, and flour. Mix and knead until smooth and stretchy — about 8–10 minutes. Dough should be soft, not sticky.
Pop it in a greased bowl, cover with a kitchen towel, and let it rise for about 1 to 1.5 hours — until it doubles in size. (This is when your kitchen smells like a little bakery.)
2️⃣ Cheese Time: Slice & Prep
While your dough is rising, prep the real star — the mozzarella sticks for stuffing the crust. I cut thick strips from a low-moisture mozzarella block (trust me, not shredded — it leaks everywhere). But yep, string cheese works like a charm too!
3️⃣ Roll It Out
Roll the dough out on a floured surface to a 14–15-inch circle. It needs to be slightly bigger than your baking tray so you can wrap the edges.
Place it on your cornmeal-dusted pan or stone, and let that extra 1.5–2 inches of dough hang off the sides — that’s our cheese cave.
4️⃣ Stuff That Crust
Now comes the fun. Line the edge of the dough with mozzarella strips. Fold the overhanging dough over the cheese, tuck it in snugly, and press to seal.
Make sure it’s really sealed — we don’t want runaway cheese.
5️⃣ Top It Like a Boss
Spoon on your sauce (I love a garlicky tomato base), then shower it with shredded mozzarella. Add your toppings — go classic with pepperoni, or go wild with mushrooms, olives, red onions, whatever’s calling your name.
6️⃣ Crust Glow-Up
Mix melted butter + a pinch of garlic powder. Brush it generously all over that stuffed crust. That’s how you get that golden, glossy, garlic-bread look that’ll make your guests swoon.
7️⃣ Bake Baby, Bake
Preheat your oven to 475°F (245°C). Slide your pizza in and bake for 13–16 minutes until the cheese is bubbly, and that crust is golden and puffy.
Optional but highly recommended: broil for the last 1–2 minutes for a slightly blistered top.
💡 My Cheesiest Tips & Tricks
🔥 Always Use Low-Moisture Mozzarella
Fresh mozzarella is too wet. For stuffed crust, block or string cheese melts best without oozing everywhere.
🔥 Seal It Tight
When folding the crust, pinch it like you mean it. You don’t want cheese bursting out the side like a volcano.
🔥 Don’t Drown the Sauce
Too much sauce = soggy base. Go for a light spread, edge-to-edge. Let the cheese shine.
🔥 Crust Brush = Game Changer
That melted butter + garlic powder combo? Pure gold. Adds color, flavor, and that “can’t-stop-eating” smell.
❓ Stuffed Crust Pizza FAQ – You Ask, I Spill
Can I use store-bought dough?
Yep! Just bring it to room temp before rolling so it’s not elastic and stubborn.
How do I keep the crust from leaking cheese?
Seal it well, friend! Use a little water if needed to make the edges sticky and press firmly.
Can I freeze the dough or finished pizza?
Totally. Dough freezes like a champ — just thaw in the fridge overnight. Leftover pizza slices? Wrap them tight and reheat in a skillet or oven. Crispy bottoms, melty tops.
Can I stuff it with something else?
YES. Try stuffing with pepperoni + cheese, cream cheese + jalapeño, or even basil pesto. Sky’s the limit.
❤️ Final Thoughts: One Bite & You’ll Never Skip the Crust Again
Stuffed crust isn’t just a recipe. It’s a mood. It’s indulgent. It’s dramatic. It’s that little extra cheese hug at the end of every slice.
And once you make this at home — with your hands in the dough, butter on your fingertips, and cheese pulling in strands as you tear through that crust — you’ll never settle for delivery again.
Give it a shot, tag me in your pizza pics, and trust me: your kitchen will never smell better. 🍕
Craving satisfied?
Good.
Now pass the pizza cutter.
See Also: Recipe for French Bread Pizza – Crispy, Cheesy, Quick & Easy Italian-Inspired Pizza
