Stuffed Crust Pizza Classic (Printer-friendly)

Golden crust filled with melted mozzarella and topped with tomato sauce plus fresh pepperoni and veggies.

# 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 - 1 cup minus 1 tablespoon warm water

→ Cheese Filling

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

→ Sauce & Toppings

08 - 3/4 cup pizza sauce
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)

# How To Make It:

01 - In a large mixing 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 spot for 1 hour or until doubled in size.
04 - Preheat oven to 450°F (230°C).
05 - Roll dough on a floured surface into a 13-inch circle and transfer to a baking tray or pizza stone.
06 - Arrange mozzarella strips around the dough edge. Fold dough over the cheese and pinch tightly to seal the stuffed crust.
07 - Spread pizza sauce over the center. Top with shredded mozzarella, pepperoni (optional), bell pepper slices, mushrooms, and 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 cheese is bubbling.
10 - Allow to cool slightly, slice, and serve hot.

# Expert Tips:

01 -
  • The stuffed crust is genuinely foolproof once you know the pinching technique—it keeps the cheese locked inside where it belongs.
  • You can dress it however you want, from pepperoni loaded to purely vegetarian, and it works every single time.
02 -
  • The sealing of the stuffed crust is everything—if there's even a tiny gap, the cheese will leak out into the pan and you'll lose that magic moment.
  • Water temperature for the dough really does matter; I've learned this the hard way with yeast that won't activate because the water was too cold.
03 -
  • If your kitchen is cold, place the dough on top of the oven (not in it) to help it rise faster, or use the proofing setting if your oven has one.
  • Invest in a pizza stone if you make this regularly—it distributes heat more evenly and gives you a crispier bottom than a regular baking tray ever could.
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