Stuffed Crust Homemade Pizza That Breaks the Internet

Forget delivery. This is the pizza your favorite takeout place doesn’t want you to master.

We’re talking stretchy-cheesy edges, blistered crust, and that dramatic first slice pull you’ll absolutely film. No pizza stone?

No problem. You’ll still crush it.

The secret sauce (literally) plus a stuffed crust hack turns your kitchen into a flex-worthy pizzeria.

What Makes This Recipe Awesome

Cheese-stuffed edges that don’t leak—tight wrap, perfect melt, major wow factor.
Foolproof dough with bakery-level rise using pantry basics and a quick rest.
Crisp bottom, airy interior thanks to a hot pan and a short par-bake.
Customizable—go classic pepperoni or go rogue with hot honey and soppressata.
Cheaper than delivery and tastes like you bribed a pizzaiolo to move in.

Servings, Prep Time, Cooking Time, Calories

Servings: 8 slices (12-inch pizza)
Prep Time: 25 minutes active, 60–90 minutes dough rise
Cooking Time: 14–18 minutes
Approx. Calories: ~320 per slice (varies by toppings)

Ingredient Essentials

Dough:
- 2 1/4 cups (280 g) all-purpose flour or bread flour
- 1 cup (240 ml) warm water (105–110°F)
- 2 1/4 tsp instant yeast (1 packet)
- 1 tsp sugar or honey
- 1 1/4 tsp fine salt
- 1 tbsp olive oil (plus more for bowl/pan)
Sauce:
- 3/4 cup crushed tomatoes or pizza sauce
- 1 small garlic clove, grated
- 1 tsp olive oil
- 1/2 tsp dried oregano
- Pinch sugar, pinch red pepper flakes, salt to taste
Cheese & Toppings:
- 2 cups low-moisture mozzarella, shredded
- 12–14 mozzarella string cheese sticks or 6 oz low-moisture mozz cut into batons
- Optional: pepperoni, mushrooms, bell peppers, olives, basil
- 2 tbsp grated Parmesan
Finishing:
- 1 tbsp olive oil (crust brushing)
- 1/2 tsp garlic powder + pinch dried parsley (optional)

Let’s Get Started

Proof the yeast (fast track): In a bowl, mix warm water with sugar and yeast.
Wait 5 minutes until foamy. If it doesn’t foam, your yeast ghosted you—start over with fresh.
Make the dough: Stir in flour, salt, and olive oil.
Mix until shaggy, then knead 5–7 minutes until smooth and slightly tacky. Add a teaspoon of water if dry, a dusting of flour if sticky.
First rise: Lightly oil a bowl, add dough, cover, and let rise 60–90 minutes until doubled.
Warm spot = faster. Cold kitchen?
Give it time; patience pays dividends.
Prep sauce: Combine tomatoes, garlic, olive oil, oregano, sugar, red pepper, and salt. Taste.
Adjust. You’re the boss.
Preheat like you mean it: Set oven to 475–500°F.
Place a sheet pan or pizza steel on the middle rack to preheat if using. Hot surface = crisp base, IMO.
Shape the base: On a floured surface, roll dough to 14–15 inches round to allow for a stuffed rim.
Transfer to a lightly oiled 12-inch pizza pan or parchment.
Add the cheese ring: Lay string cheese around the edge, about 3/4 inch from the rim. Fold dough over cheese and press to seal firmly.
Pinch like you mean it—no leaks allowed.
Par-bake (optional but clutch): Brush crust with a little olive oil. Bake 4–5 minutes to set the base.
This prevents sogginess under sauce and toppings.
Top it: Spread a thin layer of sauce (don’t drown it), add mozzarella, then toppings. Finish with Parmesan.
Less is more for crispness.
Bake to glory: Return to oven 9–12 minutes until cheese is bubbling and the crust is deep golden with some char freckles. Rotate once for even browning.
Finish and rest: Mix olive oil with garlic powder and parsley; brush the stuffed crust.
Cool 3–4 minutes so the cheese sets. Slice and prepare for applause.

Storage Made Simple

Leftovers: Cool completely, store in an airtight container up to 4 days.
Reheat: Skillet over medium with a lid for 4–5 minutes or bake at 400°F for 6–8 minutes.
Microwave only if you like sad crust.
Freeze: Freeze baked slices wrapped tightly up to 2 months. Reheat from frozen at 425°F for 10–12 minutes.
Dough: Freeze dough after first rise, wrapped well, up to 3 months.
Thaw overnight in fridge, bring to room temp, then shape.

Why It’s Worth Making

Because the edge is the best bite—and now it’s packed with molten cheese. You control the sauce, the spice, the crunch, the drip.

No delivery window, no soggy box. Just pizza that turns a Tuesday into a victory lap.

Nutrition Stats

Per slice (estimate): 320 calories, 13g fat, 33g carbs, 17g protein, 2g fiber, 720mg sodium.
Lighter swaps: Part-skim mozzarella, turkey pepperoni, extra veggies, and go easier on the cheese in the center.
Add-ons for balance: Side salad with a tangy vinaigrette keeps things honest.

Mistakes That Ruin the Recipe

Over-saucing: Waterlogged crust.
Use a thin, even layer.
Poor seal on the stuffed rim: Cheese lava leaks out, sadness ensues. Pinch tight.
Cold oven syndrome: Weak browning, gummy center.
Preheat fully.
Too many wet toppings: Pat mushrooms and peppers dry after sautéing, or use fewer raw.
Skipping rest time: Slicing hot makes cheese slide off. Give it a short cooldown.

Recipe Variations

Garlic-Knot Crust: Brush the stuffed rim with garlic butter and sprinkle Parmesan before baking.
BBQ Chicken: Swap sauce for BBQ, add chicken, red onion, cilantro, smoked mozz + cheddar.
Margherita-ish: Keep it minimal: light sauce, fresh mozz medallions, basil post-bake, drizzle of olive oil.
Spicy Honey Pepperoni: Pepperoni, red pepper flakes, hot honey drizzle after baking.
Thank me later.
Veg Supreme: Bell peppers, olives, onions, spinach, artichokes. Lightly sauté high-moisture veg first.
Herb Dough: Add 1 tsp dried Italian herbs to the dough for a bouquet in every bite.

FAQ

Can I make this without string cheese?

Yes.

Cut low-moisture mozzarella into thick batons and line the rim. Avoid fresh mozzarella for the crust—it weeps too much moisture and can split the seam.

Do I need a pizza stone?

Nope.

A preheated sheet pan or cast-iron skillet gets you crisp results. If you have a stone or steel, use it; if not, you’re still winning.

What’s the best flour?

Bread flour gives the chewiest texture, but all-purpose still makes a stellar pie.

Avoid cake flour—wrong tool for the job.

How do I prevent a soggy center?

Par-bake the base for a few minutes, use less sauce, and don’t overload toppings. Also make sure the oven is fully preheated to at least 475°F.

Can I cold ferment the dough?

Absolutely.

After kneading, let it rise 30 minutes at room temp, then refrigerate 24–72 hours. This boosts flavor and browning.

Bring to room temp before shaping.

Is there a gluten-free option?

Use a reliable GF pizza dough mix and handle gently; many benefit from par-baking. Stuff the crust carefully and seal well, since GF dough is more fragile.

The Bottom Line

Stuffed Crust Homemade Pizza is the crowd-pleaser that never misses—golden edges, molten rim, and bold flavor.

It’s simple, scalable, and frankly addictive. Make it once, and the delivery app is getting demoted to “rainy day only.”