Bread
Stuffed Crust Pizza
A full homemade pizza with a chewy golden rim wrapped around melted mozzarella, topped with tomato sauce, more cheese, pepperoni, peppers, and mushrooms.
Inspired by Home-oven stuffed-crust pizza
Prep
35 min + rising
Cook
15 min
Serves
8 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 13 ingredients
- • 3 1/4 cups bread flour, plus more for shaping
- • 2 1/4 teaspoons instant yeast
- • 1 tablespoon granulated sugar
- • 1 1/2 teaspoons kosher salt
- • 1 1/4 cups warm water
- • 2 tablespoons extra-virgin olive oil, plus more for the bowl and crust
- • 8 ounces low-moisture mozzarella, cut into eight 1/2-inch-thick sticks
- • 3/4 cup thick pizza sauce
- • 2 cups shredded low-moisture mozzarella
- • 3 ounces thinly sliced pepperoni
- • 1/2 small green bell pepper, thinly sliced
- • 4 ounces cremini mushrooms, thinly sliced
- • 1/2 teaspoon dried oregano
View ingredient-by-ingredient match
- 3 1/4 cups bread flour, plus more for shapingMissing
- 2 1/4 teaspoons instant yeastMissing
- 1 tablespoon granulated sugarMissing
- 1 1/2 teaspoons kosher saltMissing
- 1 1/4 cups warm waterMissing
- 2 tablespoons extra-virgin olive oil, plus more for the bowl and crustMissing
- 8 ounces low-moisture mozzarella, cut into eight 1/2-inch-thick sticksMissing
- 3/4 cup thick pizza sauceMissing
- 2 cups shredded low-moisture mozzarellaMissing
- 3 ounces thinly sliced pepperoniMissing
- 1/2 small green bell pepper, thinly slicedMissing
- 4 ounces cremini mushrooms, thinly slicedMissing
- 1/2 teaspoon dried oreganoMissing
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Method
Recipe notes
Low-moisture mozzarella is essential inside the rim because fresh mozzarella releases enough water to weaken the seal. Place the cheese in an unbroken ring, keep sauce away from the seam, and press firmly onto the base dough so steam and molten cheese have fewer escape points.
Planning, storage, and serving
Storage and reheating
Refrigerate cooled slices in a covered container within 2 hours and use within 4 days. Reheat on a preheated sheet pan or directly on an oven rack at 400°F until the base is crisp and the center reaches 165°F.
Make-ahead tips
Refrigerate the dough after kneading for up to 24 hours, then bring it toward room temperature for 60 to 90 minutes before stretching. Slice toppings and cut the cheese sticks a day ahead, keeping everything cold and covered.
What to serve with it
- - Italian chopped salad
- - Roasted broccoli
- - Warm marinara for dipping the crust
Equipment needed
- - Pizza stone or heavy inverted sheet pan
- - Large mixing bowl or stand mixer
- - Parchment paper and pizza wheel
Difficulty explained
The dough is forgiving, but wrapping and sealing the cheese evenly requires attention. A fully heated baking surface is also important for a crisp base in a home oven.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Provolone cheese
Replace up to half the mozzarella with shredded provolone.
Turkey pepperoni
Use the same number of turkey pepperoni slices.
All-purpose flour
Use the same weight of all-purpose flour when bread flour is unavailable.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Sauce, flour, or excess oil along the sealing line prevents the dough from bonding and allows cheese to leak.
- Fresh mozzarella inside the crust releases water and can create gummy dough, so use firm low-moisture cheese.
- An underheated stone leaves the center pale and soft before the tall rim finishes; preheat for the full 30 minutes.
Nutrition Context
- The double use of mozzarella makes this pizza higher in saturated fat and sodium than a standard thin-crust slice.
- Peppers and mushrooms add vegetables, while a salad and a measured two-slice portion make the rich stuffed rim easier to balance.
FAQ
How do I stop the cheese from leaking out?
Use dry low-moisture cheese, keep the seam clean, overlap the dough fully, and press it firmly onto the base all the way around.
Can I use store-bought pizza dough?
Yes. Use about 1 pound, let it relax at room temperature, and stretch it wide enough to wrap the cheese without thinning the center excessively.
Why is the middle soggy?
The baking surface may not be hot enough or the toppings may be too wet. Preheat thoroughly and use a thick sauce and well-drained vegetables.
Can I use fresh mozzarella?
Use it sparingly on top after draining, but not inside the crust. Its moisture makes the stuffed seam less reliable.
How do I reheat stuffed crust?
Heat slices at 400°F on a preheated pan until the bottom crisps and the cheese is hot. Microwaving softens the crust.
What sides pair best with this dish?
A sharp Italian salad, roasted broccoli, or simple marinated vegetables cut through the rich cheese and pepperoni.