Stuffed Crust Mozzarella Pizza

There's something magical about that moment when you bite into a pizza slice and your teeth hit that first layer of melted cheese hidden inside the crust. I was at my cousin's house one Friday night when he pulled a stuffed crust pizza from the oven, and watching everyone's faces light up as they discovered the surprise inside reminded me why this pizza style became such a treasured staple. It felt like a small celebration built into every bite.

I remember standing in my kitchen on a rainy afternoon, flour dusting my apron as I folded that warm dough over the cheese strips. My daughter wandered in, drawn by the smell of rising yeast, and we ended up creating this pizza together. Thirty minutes later, pulling it from the oven and seeing her eyes widen when she bit into that cheesy crust made the whole messy process worthwhile.

Ingredients

• All-purpose flour (350 g): This is your foundation, holding everything together. Measure by spooning and leveling, not scooping, to avoid packing it too tight.
• Instant dry yeast (7 g): This one packet is magic in disguise, transforming your dough into something light and airy.
• Sugar (1 tsp): A tiny bit feeds the yeast and helps it work its magic.
• Salt (1 tsp): Never skip this; it brings out all the flavors hiding in your dough.
• Olive oil (2 tbsp plus 1 tsp): Use good quality here if you can; it makes a noticeable difference in taste and texture.
• Warm water (220 ml): The temperature matters more than you'd think; if it's too hot, you'll kill the yeast, and if it's too cold, nothing happens.
• Mozzarella cheese sticks or block (200 g): Cut into thin strips so they melt evenly into that hidden crust layer.
• Pizza sauce (180 ml): Use your favorite jarred sauce or homemade if you have time; this is where flavor begins.
• Shredded mozzarella cheese (200 g): This goes on top and creates those gorgeous golden, bubbling spots.
• Pepperoni slices (50 g): Optional, but they add a smoky punch that pairs beautifully with cheese.
• Bell pepper (1 small): Slice it thin so it cooks through and adds sweetness.
• Mushrooms (50 g): These add earthiness and cook down nicely, creating little pockets of umami.
• Dried oregano (1 tsp): Sprinkle this on top just before baking for that authentic pizzeria taste.

Instructions

Mix your dough together:

Combine the flour, yeast, sugar, and salt in a large bowl. Pour in the olive oil and warm water, then stir until everything comes together into a shaggy dough. Don't worry about perfect mixing at this stage; you're just bringing the ingredients into a rough ball.

Knead it smooth:

Turn your dough onto a floured surface and knead for about seven minutes. You're looking for it to become smooth and elastic, bouncing back slightly when you press your finger into it. This is where the gluten develops and creates that wonderful chewy texture.

Let it rise:

Place the dough in a lightly oiled bowl, cover it with a cloth or plastic wrap, and set it somewhere warm for an hour. You'll know it's ready when it's doubled in size and feels puffy when you gently press the top.

Prep your oven:

Heat your oven to 230°C (450°F). If you have a pizza stone, put it in now so it gets screaming hot.

Roll and shape:

On a floured surface, gently roll your dough into a 33 cm circle. Transfer it carefully to your baking tray or pizza stone, stretching it gently if needed.

Create the stuffed crust:

Arrange your mozzarella strips around the outer edge of the dough circle. Fold that edge up and over the cheese, pinching firmly to seal it all together. This creates that signature hidden treasure layer that makes every edge special.

Add sauce and toppings:

Spread your pizza sauce over the center, leaving the stuffed crust edge bare. Layer on your shredded mozzarella, pepperoni if using, bell pepper slices, and mushrooms. Give everything a light sprinkle of dried oregano for that authentic taste.

Brush for golden glory:

Use a pastry brush to lightly coat the stuffed crust edge with olive oil. This is what creates that gorgeous golden-brown finish you see in pizzeria photos.

Bake until perfect:

Slide into the oven for fifteen to twenty minutes, watching for the crust to turn golden and the cheese to bubble actively. The exact time depends on your oven's personality.

Rest and serve:

Let it cool for just a couple of minutes so you can handle it, then slice and serve while the cheese is still gloriously melted.

Save

I'll never forget the silence that fell over the table when everyone took their first bite of that golden, cheese-stuffed crust. For a moment, nobody spoke; they just kept biting and discovering that surprise layer over and over. That's when I realized this pizza isn't just dinner, it's a little moment of joy you bake with your own hands.

Making It Your Own

The beauty of this pizza is how forgiving and flexible it is. Swap the pepperoni for cooked sausage if that's your preference, or skip it entirely and load up on vegetables for something completely vegetarian. I've experimented with adding garlic powder, Italian seasoning, or even a pinch of red pepper flakes to the dough itself, and every version has been delicious. This pizza adapts to what you love.

Storage and Reheating

Leftover pizza actually reheats beautifully. I like to place a slice on a baking sheet and warm it in a 180°C oven for about five minutes, which restores the crust's crispness better than microwaving ever could. You can also store slices in an airtight container in the fridge for up to three days, or wrap them individually and freeze for up to a month.

Serving Suggestions

Serve this alongside a crisp green salad to balance the richness, and set out small cups of ranch or marinara for dipping that golden, cheesy crust. The combination of a simple salad and dipping sauce turns a casual pizza night into something that feels almost restaurant-quality. I've found that a cold drink and good company make this meal feel special every single time.

• Offer ranch, marinara, or even a spicy garlic sauce for dunking.
• A light salad or roasted vegetables balance out the richness perfectly.
• Serve immediately while the cheese is still warm and the crust is at its crispiest.

Save

This stuffed crust pizza is the kind of recipe that feels special every time you make it, whether it's for a quiet Friday night or a celebration with people you love. The joy is always in that first bite, when someone discovers the hidden cheese and their face lights up.

Recipe Questions

→ How do I make the crust cheesy and golden?

Place mozzarella strips along the dough edge, fold dough over, and pinch to seal. Brush with olive oil before baking for a golden finish.

→ Can I customize the toppings?

Yes, add pepperoni, vegetables like bell peppers and mushrooms, or swap pepperoni for vegetarian options as preferred.

→ What is the best way to knead the dough?

Knead on a floured surface for about 7 minutes until the dough feels smooth and elastic to develop gluten texture.

→ How long should I let the dough rise?

Let the dough rise in a lightly oiled bowl, covered, in a warm spot until doubled in size, approximately 1 hour.

→ What temperature is ideal for baking?

Bake the pizza in a preheated oven at 230°C (450°F) for 15–20 minutes until the crust is golden and the cheese is bubbling.