Stuffed Crust Pizza Dough That Ruins Delivery Forever

Skip the mediocre takeout and build the pizza flex your friends won’t shut up about. We’re talking stretchy, buttery, golden crust with a molten ring of cheese hiding inside. It’s the kind of upgrade that turns a basic pie into a full-blown event.

You’ll learn the dough, the structure, and the exact cheat codes to get that pizzeria chew at home. Give me 90 minutes and I’ll give you a slice that makes “just one more” a lie.

What Makes This Irresistible

Cheese-stuffed border: A ring of melty mozzarella built into the crust. It’s essentially a bonus appetizer in every slice.
Two-texture dough: Crisp outside, tender and airy inside—thanks to proper hydration and a hot bake.
Customizable canvas: The base is neutral on flavor but sturdy enough for heavy toppings.
Meat-lovers, veggie purists, pineapple renegades—all welcome.
Simple technique, pro results: No fancy mixer required. Just a bowl, your hands, and some confidence.

Servings, Prep time, Cooking time, Calories

Servings: 2 large pizzas (12-inch) or 1 XL (16-inch)
Prep Time: 20 minutes (hands-on)
Rise Time: 60–90 minutes (until doubled)
Cooking Time: 12–15 minutes per pizza
Calories: ~320–380 per slice (1/8 of a 12-inch pizza with cheese-stuffed crust), depending on toppings

Ingredients

For the dough:
- 3 1/2 cups (440 g) bread flour (or strong all-purpose), plus extra for dusting
- 1 1/3 cups (315 ml) warm water (100–110°F/38–43°C)
- 2 1/4 tsp (7 g) instant yeast (one packet)
- 2 tsp (10 g) fine sea salt
- 1 tbsp (12 g) sugar or honey
- 2 tbsp (28 g) olive oil, plus more for bowl and crust brushing
For the stuffed crust:
- 10–12 mozzarella string cheese sticks (or 10–12 oz low-moisture mozzarella cut into 1/2-inch batons)
- 1 tbsp grated Parmesan (optional, for sprinkling)
- 1 tsp garlic powder + 1 tsp dried Italian herbs (optional)
For topping (suggested):
- 3/4 cup pizza sauce
- 2 cups shredded low-moisture mozzarella
- Your favorite toppings (pepperoni, peppers, mushrooms, olives)

Final Steps to Deliciousness

Activate the magic: In a large bowl, whisk warm water, sugar/honey, and yeast. Let sit 5 minutes until foamy.
If nothing happens, your yeast ghosted you—start over with fresher yeast.
Build the dough: Add flour, salt, and olive oil. Mix with a spoon until shaggy. Turn onto a lightly floured surface and knead 7–10 minutes until smooth and springy.
The dough should be tacky, not sticky. Adjust with a tsp of water or flour as needed.
First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
Preheat like you mean it: Set your oven to 500–525°F (260–275°C). If using a pizza stone or steel, preheat it for at least 30 minutes.
Hot surface = crispy bottom.
Divide and shape: Punch down the dough. For two 12-inch pizzas, divide in half and form tight balls. Rest 10 minutes (relaxes gluten so it obeys you).
Stretch the canvas: On a lightly floured surface or parchment, press and stretch one dough ball into a 14–15-inch circle if making a 12-inch stuffed crust (you need extra diameter for folding over the cheese).
Keep the center slightly thinner than the edges.
Create the cheese ring: Arrange mozzarella sticks end-to-end around the perimeter, about 1 inch from the edge. Fold the outer edge over the cheese and press firmly to seal. Pinch every inch or so—no leaks allowed.
Flavor the border (optional but elite): Brush the crust with olive oil and sprinkle Parmesan, garlic powder, and Italian herbs.
This is the “oh wow” moment.
Top it right: Add a thin layer of sauce (don’t drown it), then cheese, then toppings. Less is more if you want a crisp base.
Bake to glory: Transfer to the hot stone/steel or a preheated baking sheet. Bake 12–15 minutes until the cheese bubbles and the crust is deep golden.
Rotate once if needed.
Rest, then slice: Let the pizza sit 2–3 minutes to set the cheese. Slice, witness the cheesy border, and immediately question your life choices up to this moment.
Repeat with the second dough ball: Or wrap and chill for later (see storage).

Storage Made Simple

Dough (fridge): Lightly oil, cover tightly, and refrigerate up to 72 hours. The cold rise adds flavor.
Let it warm 60 minutes before shaping.
Dough (freezer): Portion after the first rise, oil, wrap, and freeze up to 3 months. Thaw overnight in the fridge, then bring to room temp.
Leftover pizza: Cool completely, refrigerate up to 4 days. Reheat on a hot skillet or 425°F oven for 6–8 minutes.
Air fryer? Yes, 375°F for 4–6 minutes.

Why This is Good for You

Homemade dough means you control the ingredients—less sodium, better oil, and zero mystery additives. The stuffed crust adds protein and calcium from mozzarella, which actually helps satisfaction (translation: fewer random snacks later).

Pair it with veggies on top and a salad on the side, and you’ve engineered balance without killing the fun. In moderation, this is comfort food that shows up with a sensible resume.

Nutrition Stats

Per slice (1/8 of a 12-inch stuffed crust pizza with cheese and light sauce): approximately 340 calories, 13 g fat, 38 g carbs, 2–3 g fiber, 17 g protein, 700–800 mg sodium.
Macros vary with toppings: veggie-heavy reduces fat/sodium; processed meats increase both. Use part-skim mozzarella to shave calories.
Pro tip: Half whole-wheat flour can add fiber and minerals without wrecking texture.

Watch Out for These Traps

Under-sealed crust: Cheese leaks out and burns.
Press firmly and crimp. If you see a gap, patch with a scrap of dough.
Too much sauce: Soggy middle, sad you. Use a thin layer; moisture is the enemy of crispiness.
Cold oven or pan: You need aggressive heat for spring and browning.
Preheat longer than you think—seriously.
Overloading toppings: Looks amazing, eats like a wet towel. Go strategic, not maximalist (IMO).
Low-moisture cheese only: Fresh mozzarella can weep. If you use it, drain and pat dry first.

Variations You Can Try

Garlic Knot Border: Brush the folded crust with garlic butter, sprinkle parsley and Parmesan, and score shallow cuts to mimic knots.
Jalapeño Popper Ring: Mix softened cream cheese with chopped jalapeños; pipe a thin line under the mozzarella sticks before sealing.
Whole-Wheat Boost: Swap 40–50% of the flour for white whole wheat.
Increase water by 1–2 tbsp to maintain softness.
Herb-Infused Dough: Add 2 tsp dried Italian herbs and 1/2 tsp garlic powder directly to the flour.
Cheese Medley: Combine mozzarella with provolone or mild cheddar for a sharper stuffed crust profile.

FAQ

Can I use active dry yeast instead of instant?

Yes. Bloom 2 1/4 tsp active dry yeast in the warm water with sugar for 8–10 minutes until foamy, then proceed. Rise times may be a bit longer.

Do I need a pizza stone or steel?

No, but they help a ton.

If you don’t have one, preheat an inverted baking sheet and slide the pizza onto it. You’ll still get a decent crisp.

What’s the best flour for chew?

Bread flour. The higher protein builds stronger gluten for a chewier bite.

Strong all-purpose works, but the texture is slightly softer.

How do I keep the center from getting soggy?

Use less sauce, preheat thoroughly, don’t overload toppings, and bake on a hot surface. Also, shred your own cheese—pre-shredded has anti-caking agents that can affect melt.

Can I par-bake the base before stuffing?

Not recommended. The stuffed crust needs to be sealed on raw dough to trap the cheese.

Par-baking increases leak risk and makes sealing harder.

Is string cheese really okay?

Absolutely. Low-moisture, part-skim string cheese melts predictably and holds shape, which makes sealing easier. It’s the weeknight MVP, FYI.

End Notes

Stuffed crust isn’t a gimmick—it’s a smart upgrade that turns every slice into a two-course experience.

Master the heat, keep the sauce light, and seal like your reputation depends on it. Once you pull off that first lava-cheese edge, delivery becomes your Plan B. Consider this your license to brag, with receipts in the form of leftovers—if there are any.