Nothing beats pulling a hot pizza out of the oven, especially when every slice comes with a cheesy surprise hidden inside the crust.
This cheese stuffed crust pizza recipe gives you the best of both worlds with a crispy, golden base, gooey melted cheese tucked into the edges, and all your favorite toppings piled on top.
It’s easier to make than you might think, and once you try homemade stuffed crust pizza, regular pizza just won’t feel the same.
DOUGH
270g or 1 1/8c warm water (86F/30C)
5g or 1/3tsp instant yeast
35g or 2 3/4Tbsp sugar
30g or 1/3c olive oil
450g or 3 1/8c AP flour (11.7% protein)
12g or 2tsp salt
Add ingredients to stand mixer with dough hook and mix on low for 3 minutes or until a dough ball forms. Increase speed to high and continue to mix for 3 more minutes or until dough is slapping around the bowl and doesn’t tear when you tug it.
Place in a bowl, cover, and allow to ferment at room temp for 30min. Perform a strength building fold. Cover and allow to rise at room temp for another 30min.
Divide dough into 2 equal (approx 375g) pieces. De-gas dough well by pressing it down then shape into balls. Place each dough ball onto a well oiled tray, cover, and refrigerate for 4-48 hours.
SAUCE
▪150g or 3/4c tomato paste
▪2g or ⅓ tsp salt
▪10g or 2 1/3tsp sugar
▪1g or 1/2tsp black pepper
▪1 pinch or 1/2tsp chili flake
▪1g or 1/2tsp garlic powder
▪1g or 1/2tsp onion powder
▪1g or 1 1/2tsp dried basil
▪1g or 1 1/2tsp dried oregano
▪10g or about 3/4Tbsp olive oil
▪150g or 3/4c water
Use an immersion blender to spin all ingredients until broken down and combined.
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TOPPING AND STUFFING
▪150g or about 1 1/2c Full fat mozzarella, shredded
▪50g or about 1/2c Provolone, shredded
▪3/4lb or 340g Provolone, sliced into 2”/5cm long batons
▪Thin sliced pepperonis
▪113g/1 stick butter
▪5-6 smashed garlic cloves
SHAPING AND BUILDING
Pull out dough to come to room temp about for about 90min.
Preheat oven to 550F or highest setting with pizza steel on the bottom 3rd of oven.
To make garlic butter, melt butter and garlic together over low heat and allow to infuse for about 1min. Allow to sit off heat while you shape the pizza.
Dust dough ball with finely ground cornmeal then place seam side down onto a cornmeal dusted work surface. De-gas dough ball again then roll out dough into about a 14”/35cm diameter round. Place provolone batons near the edge, all around the edge of the dough. Fold the dough to cover the cheese all around the edge of the pizza. Be sure to seal the dough well to prevent cheese from escaping.
Shred and combine the 150g mozzarella and 50g of the provolone. Cut the 3/4lb/340g block of provolone into 2”/5cm long batons.
Scoot the shaped dough onto pizza peel then sauce the pizza with about 4 big spoonfuls of sauce spread edge to edge. Use more than you would put on a typical pizza. Sprinkle with about 1c or 100g total of the shredded cheese blend. Top with thin sliced pepperonis (or toppings of your choice).
Bake on pizza steel for about 6-7min, keeping an eye on the bottom for burning since this crust has a higher sugar content.
Brush crust with garlic butter.
