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Stuffed 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!

hands pulling out a slice of stuffed crust pizza

And for this month’s savory recipe: we’re going ALL IN. And by that I mean cheese ALL INSIDE pizza crust.

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!

overhead image of pepperoni pizza with stuffed 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.

What a weird sentence…?

Let’s get started.

ball of pizza dough in a pink bowl before rising

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

How to Make Stuffed Crust Pizza

Stuffed crust pizza begins 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.

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 thin piles of shredded mozzarella  or cut fresh mozzarella into thin pieces to line around the edges.

But again, string cheese is the easiest. You’ll need 7 of them.

pizza dough rolled into a circle on a pizza pan with string cheese around the border of the dough

hands folding dough over string cheese for stuffed crust pizza

My #1 Tip for Stuffed Crust Pizza

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 only things breaking open that cheesy stuffed crust are a pizza cutter and your big giant bite! And yes, it really is this easy to create stuffed crust pizza at home.

2 images of pizza dough with a stuffed crust and stuffed crust pizza dough topped with sauce, cheese, and pepperoni on a pizza pan

stuffed crust pizza before baking on a pizza pan

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… it’s stuffed crust pizza. 😉

hands pulling out a slice of stuffed crust pizza

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hands pulling out a slice of stuffed crust pizza

Stuffed Crust Pizza

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: one 12-inch pizza 1x
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian


A step by step tutorial for how to make stuffed crust pizza at home! Use my easy homemade pizza crust and shortcut for stuffing with cheese.


  • 1/2 recipe homemade pizza crust*
  • 7 string cheeses, unwrapped*
  • 1/2 cup (127g) pizza sauce, or more depending how much you like (homemade or store-bought)
  • 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
  • big handful pepperoni (or any other toppings you like)
  • optional: Italian seasoning blend or dried basil for sprinkling on top


  1. Prepare the pizza dough through step 5, including preheating the oven to 475°F (246°C) as described in step 4.
  2. Lift the edge of the dough up to create a lip around the edges. Arrange the string cheese around the edges of the crust, leaving a 3/4 inch space. Fold the edges of the dough over the string cheese, pinching down to seal. Do your best to completely seal the string cheeses inside. Let the dough rest for a couple minutes if you’re having trouble sealing it completely.
  3. Top with pizza sauce, the mozzarella cheese, then the pepperoni. Sprinkle lightly with seasoning.
  4. Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That’s optional. Remove from the oven. Slice pizza and serve immediately.
  5. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices can be frozen up to 1 month.


  1. Make Ahead Instructions: See homemade pizza crust recipe for how to make ahead and freeze the pizza dough.
  2. Special Tools: KitchenAid Stand Mixer | Dough HookPizza Crisper Pan | Pizza Stone
  3. Pizza Crust: That pizza crust recipe makes 2 pizzas. You can freeze the other half of dough or make 2 pizzas. Double all of the topping/string cheese in this recipe if making 2 pizzas.
  4. Cheese: Instead of string cheese, you can try piling a ring of shredded mozzarella around the dough or half slices of fresh mozzarella. String cheese is easiest; it’s the perfect size and shape.
  5. Whole Wheat Pizza Crust: Feel free to use my whole wheat pizza crust recipe instead. You’ll have to halve the whole wheat pizza dough recipe to make only 1 pizza crust.
  6. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: stuffed crust pizza, pizza

Reader Questions and Reviews

  1. If you freeze (or partially freeze) the string cheese it will keep it from losing so much of its shape and melting out flat. Should be able to get warm enough to melt still 🙂

  2. Hello! I just finished the dough and it took almost 1/2 cup more flour to get the dough to stop being a sticky mess and into something I could knead. The dough seemed fine once it stopped being sticky and kneaded beautifully. Is this simply because of environmental factors? (The weather is dry even though there’s a few inches of snow in the ground.) Will this affect the finished pie? Thanks for your help.

    1. Pizza will still be excellent. I have to add more/less flour sometimes too. 1/2 cup isn’t anything to be worried about. Hope you enjoyed it!

  3. So I have to admit, I’m not usually a huge pizza person (I know! I know!) but I made this tonight and I’m on my fourth piece with no regrets. I love all of your recipes, literally every one I’ve tried as been amazing and I’ve tried a lot. Thanks for always providing quality recipes that I know will work.

  4. Hey Sally 🙂
    I just wanted to say THANK YOU! Your site has been such a great help to me especially since I live in China and Pintrest and other really awesome websites are blocked 🙁 HAHA Nevertheless, i feel really grateful to have found your website! I’ve tried many of your cookie recipes and I finally tried your PIZZA CRUST recipe today! WOOH! Did it turn out GREAT 😀 Thanks so much again, and I look forward to more of your amazing and inspiring recipes!

  5. Sally, this stuffed crust pizza dough/recipe was absolutely amazing. I am constantly watching what I eat and decided to splurge (as everyone should occasionally) because I have been craving pizza very badly lately. This recipe couldn’t have been more perfect. I used a Fleischmann’s yeast packet that had been sitting in my pantry for a few months (Since Christmas, I think, and still not expired) and threw all of the ingredients into my bread machine. About an hour and 15 minutes later, I had my dough. It was proofed and ready for rolling. I used the string cheese, as you instructed, and even my husband enjoyed it and he’s not a very “cheesy” guy. So easy! Easy cleanup too! Found a quick and easy sauce recipe online. Everything from scratch. This pizza was so perfect. THANK YOU!

  6. I tried it on a veggie pizza, I did not make the dough myself, I just honestly didn’t have the time (and I’m lazy). Delicious with string cheese in the crust, brush the top of the crust with olive oil seasoned with a little bit of garlic salt. I dusted the bottom with cornmeal because that’s what it looks like was under yours. Mmmmmm, delicious! Thank you for the beautiful easy recipe.

  7. I made this tonight and it was amazing! The family loved it and I will be trying more of your pizza recipes! The crust was phenomenal. I made the double batch of crusts but I wanted a bigger pizza so i just took a little dough out and made probably a 16 in. pizza. I cooked it on my pizza stone in the oven which did take longer but that was due to the stone and size I’m sure. I used cut up long blocks of mozzarella in place of sticks. It turned out great! Cant wait to try more of your recipes!

  8. Love this Pizza crust recipe! Made this tonight! So crispy and my husband told me he will never eat pizza from the frozen isle again! Best pizza ever!!!!

  9. Made this recipe with my kids. They loved it. The quick and easy steps my 7 year old son could easily follow made this a fun evening for us all.

  10. Hi Sally, thank you so much for this amazing recipe. It is in the oven cooking now and I found all of the steps super easy and it came out perfectly. If I add fresh spinach next time to my toppings which stage of cooking would be best to add it?

    1. Hi Louise, I usually add all the toppings right before baking (including spinach), but you could add the fresh spinach halfway through if you’d like.

  11. First time making any type of dough and let me tell you, this was so easy to make! My family love our homemade pizza! I highly recommend it to everyone!

  12. Great recipe, Sally. Thank you for sharing it.

    I substituted a half-whole wheat/half-all purpose flour sourdough crust baked on a pizza stone. In my opinion, Preheating the pizza stone and baking the pizza at 475F rather than 450F (like all other recipes I have tried) really made a difference with the crust! It was truly amazing!

    Many thanks!

  13. I found your recipe, looking for a tried and trusted way to stuff pizza crust.
    The only change I made was to cut the string cheese in half, both lengthwise and cross-wise. The crust was more round, since there are now 14 segments and the amount of cheese is just about right for me.

    The nice thing about this is that I can roll the dough out to get my wife’s “thin crust” but still get the cornicioni. So, thanks for sharing this!


  14. Hello! I really want to try this recipe and it looks amazing. This is probably a preference thing; but does the cheese in the crust have a plasticy texture? Most stuffed crust recipes I’ve tried turned out like that. Thank you so much!

    1. Hi Cat! We don’t think so — we find it to get perfectly melty. String cheese is easiest, but you can also use thin piles of shredded mozzarella or cut fresh mozzarella into thin pieces to line around the edges. Let us know if you give it a try!

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