Cheese stuffed crust pizza has been a staple in my house for the past few months. The reason is simple, my kids love pizza and for some reason, they like when the crust has a thick puffy edge. And what’s the easiest way of achieving that? By stuffing it with extra cheese. Never tried that, you say? So let’s make a cheese stuffed crust pizza today together.
There is nothing complicated about this recipe, you can use your favorite pizza dough, even store bought if you will. But obviously, it’s best to make your own dough… it’s cheaper, tastes better and you know exactly what went into it. If you need a recipe for that, check out my Homemade pizza dough recipe.
I’m going to use quite simple toppings for this one… basil marinara, mozzarella, ham, corn and red onions. This is a combination that my kids like the most, but definitely feel free to use your own favorite toppings. After all, this recipe is about showing you how to make the cheese stuffed crust primarily, the rest is on you.
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TIP: Try my other pizza recipes too! My kids love this White chicken pizza and my favorite is a Prosciutto and jalapeno pizza 🙂 You might also like this Caprese pizza from Jane.
The answer is simple, mozzarella works the best and it’s also the most authentic cheese type to use on a pizza. You can either buy a block of low moisture mozzarella and cut it into strips as I did or look for mozzarella strips, twists or strings. Do not buy the breaded mozzarella strips though, these are not a good choice for cheese stuffed crust. Alternatively, you can use any “hard” cheese that melts nicely, I’ve used Edam or Cheddar in the past and the results were pretty good… but Mozzarella wins any day 🙂
I have already made the dough in advance, so let’s start by forming the base. Since we are about to stuff the crust with cheese, we need a little bit more dough than we would usually use. I’m working with a ball of dough that weighs around 300g (10oz).
Mozzarella Stuffed Pizza Recipe
Dust your working desk with a good amount of flour and use your hands to form a round shape. Once the base is large enough, use a roller to make it nice and thin. And again, please keep in mind that we are making a cheese stuffed crust, so the base needs to be larger than the final pizza.
I love to use one of these pizza pans, it makes everything so much easier. Definitely get one, if you’re making pizza often. Just brush it with olive oil a little bit so the dough doesn’t stick to it.
TIP: You can also use a regular sheet pan of course, in this case I’d suggest preparing the crust on a sheet of parchment paper and then transfer it to the sheet pan once ready to bake.
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Transfer the dough to the pan and pull it over the edges, the base should be about an inch larger than the pan on all sides.
I am about to use low moisture mozzarella to stuff the crust, string cheese works well too, but you could also use Edam or similar cheese type. Let’s cut the mozzarella block into strips and lay them around the pizza base.
Once you form a nice circle, it’s time to fold the dough over the cheese and lock it in. This part is a little bit tricky so don’t try to hurry it and take your time so you don’t break the dough.
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Use your fingers to gently press the dough down to seal the edges. Pay attention to this part, if you don’t do it properly, the cheese will leak from the crust while baking.
And now to the toppings. I’m starting with a simple marinara that I made by mixing chopped basil leaves with tomato puree. Add a few tablespoons and spread it around the base evenly.
Dried oregano comes next, I’m adding quite a lot as I love the smell of it. You can also use a store bought pizza seasoning mixture, some are pretty nice actually.
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Now a solid dose of shredded mozzarella! I’m using about 200 grams or 7 ounces for one pizza, but feel free to use less if you want. A nice amount of ham comes next. I’m simply tearing it by hand, no need to aim for perfection, right?
My kids love corn on their pizza, so I’m adding that too, but feel free to skip it if it’s not your thing. And now something I love on my pizza, thinly sliced red onion… and quite a lot of it.
For an extra cheesy top, let’s add some fresh mozzarella. I’m using about half a ball for one pizza of this size. One last touch of oregano and we are ready to bake.
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When baking pizza at home, always preheat your oven to whatever maximum temperature it is capable of. Based on how high the temperature is, the pizza will take anywhere between 10 to 20 minutes to bake. I know it’s quite a big time frame, but each oven bakes in a different way so always watch the color as you bake.
Once the edge of the crust is golden brown and the cheese starts to become lightly charred, it’s time to take it out of the oven.
And now let’s cut into it to see how we have done. The edges have puffed nicely and as you can see, they are filled with the melted cheese nicely.
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And that’s it for today, our cheese stuffed crust pizza is ready! Thanks for reading the blog or watching the video and see you next time.
Do you love pizzas with a thick puffy crust? Try this easy to make cheese stuffed crust pizza! It's easy to make and it tastes the best when you make your own pizza dough too.
Calories: 956 kcal Carbohydrates: 68 g Protein: 58 g Fat: 53 g Saturated Fat: 28 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 14 g Cholesterol: 168 mg Sodium: 1967 mg Potassium: 162 mg Fiber: 5 g Sugar: 2 g Vitamin A: 1440 IU Calcium: 1076 mg Iron: 1 mgStuffed crust pizza is really easy to make at home using a little extra cheese and my pizza crust recipe. Skip the pizza delivery tonight because homemade tastes even better!
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We’ve made pizza pull apart rolls, but today I’m showing you how to make real deal stuffed crust pizza, a recipe that will test every ounce of your self control. We’re using my trusty homemade pizza dough and some basic pizza toppings, but feel free to go hog wild.Hawaiian pizza or BBQ chicken pizza would be A+ with this stuffed pizza crust!
Are you a pizza crust person? Pizza would be nothing without its crust foundation and today’s recipe is for crust people. But if you’re not really a crust person, you’ve gotta be a cheese person. Don’t fret because today’s recipe is for cheese people too.
Start with pizza dough. Now you can definitely use store-bought here, but I urge you to give homemade pizza crust a try. I have both a regular pizza dough recipe and a whole wheat pizza dough recipe. You can use either for this stuffed crust pizza. This dough is super stretchy and soft, which is exactly the kind you need for assembling a stuffed pizza crust.
Cheese Stuffed Crust Pizza |
Shortcut alert! Use string cheese. I know it sounds weird, but I swear by this little hack. The perfect shape, width, and texture for creating those melty cheese pockets inside the pizza crust. If string cheese isn’t your thing, create narrow piles of shredded mozzarellaor cut fresh mozzarella into thin pieces to line around the edges.
Here’s the part that can make or break your stuffed crust pizza. Make sure you tuck it into the crust super tight—like I’m doing above. Fold the edges over the crust and firmly press down to seal shut. Any gaps won’t necessarily be a problem, but the cheese will melt out onto the pizza and not stay inside the crust. Just keep working with it to make sure the edges are folded over and snug shut.
The onlythings breaking open that cheesy crust are a pizza cutter and your big giant bite! And yes, it really is this easy to create stuffed crust pizza at home.
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Because of the string cheese, the pizza won’t really be perfectly round. Rather, more like a heptagon with 7 sides. I haven’t heard any complaints though. 😉
This is a simple recipe for homemade stuffed crust pizza on top of from-scratch homemade pizza dough. Feel free to use store-bought dough if needed. Yields one 12-inch pizza or you can make two pizzas from the whole dough recipe. If doing so, double the string cheese and the topping ingredients.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on
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