Stuffed Crust Cheese Pizza (Printable)

Golden crust filled with mozzarella and topped with rich tomato sauce and savory toppings.

# Ingredient List:

→ Dough

01 - 2 3/4 cups all-purpose flour
02 - 1 packet instant dry yeast
03 - 1 teaspoon sugar
04 - 1 teaspoon salt
05 - 2 tablespoons olive oil
06 - 7/8 cup warm water

→ Cheese Filling

07 - 7 ounces mozzarella cheese sticks or block mozzarella, cut into thin strips

→ Sauce & Toppings

08 - 3/4 cup pizza sauce
09 - 7 ounces shredded mozzarella cheese
10 - 1.75 ounces pepperoni slices (optional)
11 - 1 small bell pepper, thinly sliced
12 - 1.75 ounces 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 mixing bowl. Add olive oil and warm water, mixing until a soft dough forms.
02 - Knead 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 area for 1 hour or until doubled in size.
04 - Set oven to 450°F (230°C) to preheat.
05 - Roll dough into a 13-inch circle on a floured surface and transfer onto a baking tray or pizza stone.
06 - Arrange mozzarella strips around dough edge, fold dough over cheese, and pinch tightly to seal the stuffed crust.
07 - Spread pizza sauce over center, then top with shredded mozzarella, pepperoni (if using), bell pepper, mushrooms, and sprinkle oregano.
08 - Brush olive oil onto the stuffed crust for a golden finish.
09 - Bake for 15 to 20 minutes until crust is golden and cheese is bubbling.
10 - Allow to cool slightly, then slice and serve hot.

# Expert Tips:

01 -
  • That moment when someone bites the crust and their eyes light up—it never gets old.
  • The whole thing comes together in under an hour, which means you can go from idea to hot pizza on the table without abandoning your Friday night.
  • It tastes like you spent way more time on it than you actually did.
02 -
  • If your water is too hot, you'll kill the yeast and end up with dense, flat dough—aim for the temperature of bathwater.
  • Don't skip the rise time; that hour is when the dough develops flavor and gets puffy enough to create those beautiful air pockets in the crust.
  • If you fold the crust over the cheese too loosely, the filling will leak out during baking, so really pinch those edges together.
03 -
  • Make the dough ahead and refrigerate it overnight—it actually develops more flavor and becomes easier to work with.
  • If you want to add garlic powder or fresh herbs to the crust dough itself, mix them in at the beginning with the flour.
  • Serve with a small bowl of marinara or ranch for dipping the crust if you're trying to impress someone.
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