Stuffed Crust Pizza

This Stuffed Crust Pizza is pizza night perfection! With melty mozzarella cheese in every bite and a garlic butter glaze, it's full of flavor and the topping options are endless!

Prep Time30

Cook Time20

Rest Time15

Total Time1 5

Course: Main Course

Cuisine: American, Italian

Servings: large slices

Calories: 464kcal

Author: Kelsey Byrnes

Equipment

1 pizza pan

Ingredients

Pizza Dough

2 1/2 - 3 cups bread flour
2 teaspoons sugar
1/2 teaspoon salt
1 packet rapid rise yeast
1 cup warm water 105 - 115℉
2 tablespoons olive oil
6 ounces mozzarella cheese (block style)

Toppings

1/3 cup pizza sauce
6 ounces shredded mozzarella cheese
25 slices pepperoni or more, based on preference

Crust Butter Glaze

2 tablespoons butter
1/8 teaspoon garlic powder
1/8 teaspoon Italian seasoning
1/8 teaspoon salt

Instructions

Make the Crust

Add the bread flour (2 1/2 cups), sugar, salt and yeast to the bowl of a stand mixer fitted with the dough hook attachment. Stir to combine.
2 1/2 - 3 cups bread flour, 2 teaspoons sugar, 1/2 teaspoon salt, 1 packet rapid rise yeast
Add the warm water and olive oil.
1 cup warm water, 2 tablespoons olive oil
Turn the mixer on low and let it knead the dough for 6-8 minutes, adding a little extra flour if needed (if it's super sticky, add a tablespoon of flour at a time, but be careful as you don't want the dough to be tough).
Place the dough in a large greased bowl, cover with a clean towel and let rest for 15 minutes in a warm place.
While the dough is resting, preheat the oven to 400℉, grease a round pizza pan* and gather the toppings.

Stuff the Crust, Top & Bake the Pizza

Stretch the dough out to a 14 inch circle and place it on the pizza pan.
Using 6 ounces of the brick of mozzarella cheese, cut it into several pieces that are about 1/2-inch by 1/2-inch by 4 inches (the length will depend on the size of your brick of cheese). They should look about the size of string cheese.
6 ounces mozzarella cheese (block style)
Place the strips of cheese around the outside of the crust and fold the dough over the cheese, pressing down the seal the dough together.
Once the crust is sealed, spread the sauce on top, remaining mozzarella and pepperoni.
1/3 cup pizza sauce, 6 ounces shredded mozzarella cheese, 25 slices pepperoni
Bake for 18-20 minutes or until the crust is golden brown.

Brush with Garlic Butter Glaze

In a small microwave-safe bowl, warm the butter until melted.
2 tablespoons butter
Stir in the garlic powder, Italian seasoning and salt.
1/8 teaspoon garlic powder, 1/8 teaspoon Italian seasoning, 1/8 teaspoon salt
Brush over the hot crust and serve!

Notes

Make sure the water is between 105 and 115F. If it's too hot, it'll kill the yeast, but if it's not warm enough, it won't activate the yeast like it should.

If you don't have a stand mixer, you can certainly mix the dough and knead it by hand on a floured surface.

No round pizza pan? No worries. Use a sheet pan and make a round or rectangle-shaped crust.

Customize the pizza to your liking! Pepperoni is just a suggestion...there are so many different options in the blog post above!

Crunched for time? Try these shortcuts! Use 1 pound frozen bread dough (thawed) for the pizza dough and use string cheese & pre-shredded cheese!

Nutrition