Stuffed Crust Pizza Classic (Print Version)

Golden crust filled with melted mozzarella, topped with rich tomato sauce and assorted toppings for a flavorful dish.

# What You 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 (about 220 ml)

→ Cheese Filling

07 - 7 oz mozzarella cheese sticks or block, cut 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)

# Directions:

01 - Combine flour, yeast, sugar, and salt in a large bowl. Add olive oil and warm water, then mix until a soft dough forms.
02 - Knead the dough on a floured surface for 7 minutes until smooth and elastic.
03 - Place dough in a lightly oiled bowl, cover, and let rise in a warm environment for 1 hour or until doubled in size.
04 - Preheat the oven to 450°F (230°C).
05 - Roll the risen dough into a 13-inch (33 cm) circle on a floured surface and transfer it to a baking tray or pizza stone.
06 - Place mozzarella strips evenly around the edge of the dough. Fold the dough over the cheese and pinch tightly to seal the crust.
07 - Spread pizza sauce over the center of the dough. Top with shredded mozzarella, pepperoni (if using), bell pepper, mushrooms, and sprinkle oregano evenly.
08 - Brush the stuffed crust with olive oil to promote a golden finish.
09 - Bake for 15 to 20 minutes until the crust is golden and the cheese is bubbling.
10 - Let the pizza cool slightly, then slice and serve hot.

# Expert Tips:

01 -
  • That surprise cheese center turns an ordinary slice into something genuinely exciting, every single time.
  • It's easier to make at home than you'd think, and way cheaper than ordering delivery.
  • The whole kitchen fills with this incredible smell as it bakes, and everyone knows something special is happening.
02 -
  • The water temperature is crucial: if it's too hot, you'll kill the yeast, and if it's too cold, the dough won't rise properly, so use your instinct like you're testing a baby's bath.
  • Don't skip the rise time because you're impatient; that hour transforms the dough's flavor and texture in ways you can't rush through.
  • Sealing the stuffed crust properly means pinching like you mean it, otherwise the cheese leaks out and you lose that magical surprise element.
03 -
  • Weight your ingredients if you have a scale because it removes the guesswork and makes your dough consistent every single time.
  • A pizza stone heats up and distributes heat more evenly than a regular baking tray, giving you a crispier crust that rivals any pizzeria.
  • Don't crowd your toppings; less is more because it lets the dough and cheese shine and prevents a soggy bottom.
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