Stuffed Crust Pizza That’s Actually Easy to Make at Home
Making stuffed crust pizza at home sounds like a project, but this version keeps it simple and fast enough for a weeknight. The crust bakes up crisp on the outside, soft inside, and the molten cheese pocket tucked into the edge is the real reward.
No stone, no specialty pans, no hours of waiting. A hot cast iron skillet or a sturdy baking sheet gives you the crackly bottom you want, and the dough comes together while the oven preheats.
Why This Stuffed Crust Pizza Works
The crust gets that delivery-style pull-apart moment without feeling greasy. It is crackly where it hits the hot pan, yet the dough stays tender and airy inside.
I reach for this recipe when I want something fun without the delivery fee. Mozzarella string cheese melts slowly and stays contained, so the stuffing does not leak out during baking. The dough is a speedy one-rise version that needs only half an hour of resting time.
Ingredients
- 2 1/4 cups all-purpose flour (280g): spooned and leveled so the dough is not too dry.
- 2 1/4 tsp instant yeast (one packet): no need to proof it separately.
- 1 tsp sugar: just enough to get the yeast going.
- 1 tsp fine salt: plain table salt works great here.
- 1 cup warm water (240ml): about 110°F (43°C), feels like warm bath water.
- 2 tbsp olive oil: extra for the bowl.
- Cornmeal or coarse semolina: for dusting the pan so the bottom stays crisp.
- 8 mozzarella string cheese sticks (or block mozzarella cut into strips): the essential crust filling.
- 1/2 cup pizza sauce: use your favorite jarred sauce.
- 2 cups shredded low-moisture mozzarella: for the topping; the pre-shredded kind melts fine.
- Toppings of your choice: pepperoni, sliced mushrooms, bell pepper, or skip them for a plain cheese pie.
Variations / Substitutions
- Protein: swap pepperoni for cooked crumbled sausage, prosciutto, or thin-sliced salami. Press any cooked meat dry so the pizza stays crisp.
- Cheese: you can use dairy-free mozzarella sticks for the crust and shredded dairy-free mozzarella on top. The melt is a bit softer, but it still works.
- Heat: add a pinch of red pepper flakes to the sauce or scatter pickled jalapeños over the cheese before baking.
- Dough shortcut: if you are really short on time, a one-pound ball of store-bought pizza dough will do. Let it sit at room temperature for 20 minutes before stretching.
If you want a thinner, classic-style pie with no stuffed edge, this same dough makes a great Margherita pizza.
How to Make Stuffed Crust Pizza
Step 1: Make the Dough
Preheat your oven to 475°F (245°C) with a rack in the lower third. In a large bowl, whisk together the 2 1/4 cups flour, the yeast, sugar, and salt. Pour in the 1 cup warm water and the olive oil, then stir with a wooden spoon until a shaggy ball forms.
Turn the dough out onto a floured surface and knead for about 5 minutes, until it feels smooth and elastic. If it sticks too much, dust with a little extra flour, a tablespoon at a time. Place the dough in an oiled bowl, cover with a damp towel, and let it rest in a warm spot for 30 minutes. It will puff up noticeably but does not need to double.
Step 2: Roll Out the Dough
Punch the dough down and transfer it to a sheet of parchment paper dusted with cornmeal or semolina. Using your hands or a rolling pin, stretch it into a 14-inch round. The circle should be a couple of inches wider than your 12-inch skillet or baking sheet because those extra inches will fold around the cheese.
Lift the dough occasionally to make sure it is not sticking to the parchment. If it snaps back stubbornly, let it relax for 5 minutes and try again.
Step 3: Stuff the Crust
Arrange the 8 string cheese sticks end to end in a ring about 1 inch in from the edge of the dough circle. Fold the outside edge of the dough up and over the cheese, then press firmly to seal. You are creating a thick, cheese-filled rim all the way around.
Go around the whole edge and pinch the dough together tightly so no gaps remain. A sealed crust keeps the cheese from bubbling out while it bakes. Slide the parchment with the dough onto your cast iron skillet or the back of a flat baking sheet.
Step 4: Top the Pizza
Spread the 1/2 cup pizza sauce in an even layer inside the stuffed ring, right up to the folded rim. Sprinkle the 2 cups shredded mozzarella over the sauce, then scatter any pepperoni or other toppings on top.
If the cheese mound looks generous, that is exactly right. It will melt down and mingle with the sauce in the heat of the oven.
Step 5: Bake and Slice
Slide the pan onto the lower rack and bake for 14 to 16 minutes, until the crust is deep golden and the cheese on top is bubbling and dotted with brown spots. In a baking sheet, give it an extra 2 minutes if the bottom needs more color.
Let the pizza cool on the pan for just 2 minutes so the cheese set up slightly, then transfer to a cutting board. Slice into wedges and serve immediately while the crust is still hot and gooey.
A Few Notes Before You Start
- If the dough feels tight when stretching, let it rest for five minutes. Forcing it leads to tears that can leak cheese.
- Press the stuffed edge firmly. Check the seal from underneath and pinch any thin spots so the cheese stays put.
- A well-preheated cast iron skillet gives the crispiest bottom crust. If you are using a baking sheet, flip it over and bake on the back so the rim does not block heat circulation.
Bake times by pan:
| Pan | Bake time |
|---|---|
| Cast iron skillet | 14 to 16 minutes |
| Baking sheet | 16 to 18 minutes |
| Pizza stone or steel | 12 to 14 minutes |
Storing Leftovers
- Refrigerate: cooled slices keep well in an airtight container for up to 3 days. A layer of parchment between slices prevents sogginess.
- Reheating: a hot skillet with a lid revives the crispy bottom and re-melts the crust cheese better than a microwave. Heat 2 minutes over medium-low with the lid on.
Frequently Asked Questions
Can I use homemade pizza sauce?
Yes, any thick, seasoned tomato sauce works. Just keep it to half a cup so the crust stays crisp and does not get weighed down.
What if I don’t have string cheese?
Cut a block of low-moisture mozzarella into sticks about half an inch thick and four inches long. Pack them tightly end to end and seal the dough well.
Can I make this ahead of time?
You can make the dough and let it rest in the fridge overnight. Bring it to room temperature for an hour before rolling, then proceed with the recipe.
My crust leaked cheese. What went wrong?
The seal was likely too thin or had a small gap. Next time, pinch the folded edge firmly and check around the whole rim before adding sauce.
Stuffed Crust Pizza Recipe
Ingredients
Method
- Preheat oven to 475°F (245°C). Mix flour, yeast, sugar, salt, warm water, and olive oil into a dough, then knead 5 minutes until smooth. Cover and let rest 30 minutes.
- Punch down dough and roll into a 14-inch round on parchment dusted with cornmeal, making it a few inches wider than your pan.
- Place string cheese sticks in a ring 1 inch from the edge, fold dough over the cheese, and press firmly to seal all around.
- Spread sauce inside the stuffed rim, top with shredded mozzarella, and add any other toppings.
- Bake on the lower rack 14 to 16 minutes until the crust is deep golden and the cheese is bubbly. Cool 2 minutes, then slice and serve.
