There’s something about stuffed crust pizza that just hits differently. That cheesy, melty bite at the end of every slice? Pure magic. Last week, during one of our live Zoom pizza classes, I decided—on the spot—to take the leap and show everyone how to make stuffed crust pizza right at home. Turns out, it’s way easier than you think, and the class was pleasantly surprised by how simple it was. If you’ve ever wanted to try making homemade stuffed crust pizza, now’s your chance!
The Dough: Keeping It Simple
For this one, I used our 72-hour pizza dough, but instead of the full fermentation, I let it go for 24 hours at room temperature. This gave it just the right elasticity—stretchy enough to handle the stuffing but still strong enough to hold its shape in the oven.
Now, onto the fun part—the cheese-stuffed crust. Instead of using store-bought string cheese, I went with fresh mozzarella and cut it into small cylinders, basically mimicking string cheese but with that fresh, creamy bite. Here’s how to do it:
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Stretch your dough slightly larger than usual – You’ll need a little extra room to fold the cheese into the crust, and this helps account for some natural shrinkage.
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Place the cheese around the edge – Lay those mozzarella cylinders right along the outer rim.
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Fold and pinch the crust – Use your fingers to pinch and seal the dough completely around the cheese. You don’t want any leaks!
Toppings: Keeping It Classic
For this pizza, I kept it traditional but flavorful: ✅ Sauce – Crushed DiNapoli tomatoes with a pinch of sea salt. Simple and perfect. ✅ Cheese – A mix of shredded Parmigiano Reggiano, shredded Fontina, and fresh torn mozzarella.
Baking Method: The Broiler Trick
Cooking this pizza is all about heat and timing. Here’s my exact method:
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Preheat your Baking Steel Original at 450°F for one hour.
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Right before launching, switch the oven to broil—this gets the broiler coil red hot.
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Launch the pizza under the broiler for one minute.
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Open the oven, give it a turn, then switch to convection bake for 3-4 minutes, or until the cheese is fully melted.
The result? A crispy, bubbly pizza with a perfectly melty stuffed crust.
Final Thoughts & Pro Tips
I was thrilled with how this turned out, especially pulling it off live in front of a class—no second chances! If you’re thinking about trying stuffed crust pizza, my advice is simple: just do it. You’ll figure it out as you go.
🔥 Pro Tip: Be mindful that some of the stuffed cheese may bleed out, so compensate by using less cheese on top if needed. And don’t overthink the stuffing—any cheese you have in abundance will work!
Would I make it again? Absolutely. Now, I’m already thinking about other variations—maybe a smoked gouda stuffed crust or even a sweet dessert version? What would you try? Let me know in the comments!
