How to Make Stuffed Crust Pizza
Try making Chicago-style deep dish pizza next!
And for this month’s savory recipe: we’re going ALL IN. And by that I mean cheese ALL INside pizza crust.
Stuffed crust pizza. This is the real deal. The high and mighty. The most mouthwatering of all pizza pies overflowing with melty cheese and testing your every last ounce of self control. We’re using a trusty homemade dough and some basic pizza toppings but you can go hog wild. I have a feeling Hawaiian or BBQ chicken would be A+ with this stuffed pizza crust.
Are you a crust person? I’m a crust person. Who are these people who just leave the leftover pizza crusts on their plates? Well, actually, thanks because I’ll gladly take that crust off your hands. Pizza would be nothing without its crust foundation it’s complete MADNESS you’d pass up on those extra carbs! And today’s recipe is for crust people. If you’re not really a crust person, you’ve gotta be a cheese person. Don’t fret because today’s recipe is for cheese people too. What a weird sentence…?
I have a photo tutorial for you! Eventually, I hope to add a video to this post just so you can see how EASY making stuffed crust pizza at home really is.
Let’s get started. (Old photo alert! ↓)
It all begins with pizza dough. Now you can definitely use store-bought here, but I urge you to give homemade a try. I have both a regular pizza dough recipe and a whole wheat pizza dough recipe. You can use either for this stuffed crust pizza. This dough is super stretchy and soft, which is exactly the kind you need for assembling a stuffed pizza crust.
Shortcut alert! Use string cheese. I know it sounds weird, but I swear by this little hack! The perfect shape, width, and texture for creating those melty cheese pockets inside the pizza crust. If string cheese isn’t your thing, create thin piles of shredded mozzarella or cut fresh mozzarella into thin pieces to line around the edges.
But again, string cheese is the easiest. You’ll need 7 of them.
Here’s the part that can make or break your stuffed crust pizza. Make sure you tuck it into the crust super tight– like I’m doing above. Fold the edges over the crust and firmly press down to seal shut. Any gaps won’t necessarily be a problem, but the cheese will melt out onto the pizza and not stay inside the crust. Just keep working with it to make sure the edges are folded over and snug shut.
The only things breaking open that cheesy stuffed crust are a pizza cutter and your big giant bite! And yes, it really is this easy to create stuffed crust pizza at home.
Because of the string cheese, the pizza won’t really be perfectly round. Rather, more like a heptagon with 7 sides. (Yep, had to google the name of that one.)
Add your favorite toppings. Can’t go wrong with tomato sauce, mozzarella cheese, and lotsa pepperoni. But my favorite favorite favorite topping combo is definitely next: caramelized apple & gorgonzola!
Couldn’t wait until Friday to share it with you. Make pizza night TONIGHT.
PS: And since tomorrow is St. Patrick’s Day, we’ve been snacking on this super simple Irish soda bread all week. My grandmother’s recipe! What are you making for St. Patrick’s Day? Lucky charms bark perhaps? Here are 7 St Patrick’s Day recipes if you need inspiration. 🙂
Stuffed Crust Pizza
- 1/2 recipe homemade pizza crust 1
- 7 string cheeses, unwrapped2
- 1/2 cup (127g) pizza sauce, or more depending how much you like (homemade or store-bought)
- 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
- big handful pepperoni (or any other toppings you like)
- optional: Italian seasoning blend or dried basil for sprinkling on top
- Prepare the pizza dough through step 10, including preheating the oven to 475°F (246°C) as described in step 8.
- Lift the edge of the dough up to create a lip around the edges. Arrange the string cheese around the edges of the crust, leaving a 3/4 inch space. Fold the edges of the dough over the string cheese, pinching down to seal. Do your best to completely seal the string cheeses inside. Let the dough rest for a couple minutes if you're having trouble sealing it completely.
- Top with pizza sauce, the mozzarella cheese, then the pepperoni. Sprinkle lightly with seasoning.
- Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional. Remove from the oven. Slice pizza and serve immediately.
- Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices can be frozen up to 1 month.
Make ahead tip: see homemade pizza crust recipe for how to make ahead and freeze the pizza dough.
- That pizza crust recipe makes 2 pizzas. So you can freeze the other half of dough or make 2 pizzas. Double all of the topping/string cheese in this recipe if making 2 pizzas.
- Instead of string cheese, you can try piling a ring of shredded mozzarella around the dough or half slices of fresh mozzarella. String cheese is easiest; it's the perfect size and shape.
Feel free to use my whole wheat pizza crust recipe instead. You'll have to halve the whole wheat pizza dough recipe to make only 1 pizza crust.
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SHOP THE RECIPE
Here are some items I used to make today’s recipe.
Follow up pizza dinner with chocolate chip cookie pizza for dessert!
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