My Loaded Stuffed Crust Pizza recipe is the epitome of cheesy pizza loaded with lots of good stuff. It’s dense and has cheese pulls, and is as satisfying as it gets. No takeout compares.
Like cheese?
I love a good stuffed crust pizza.
I make pizza all the time – deep pan in my cast iron, thin crusts on a cookie sheet, and a nice in between crust on my pizza stone. For some reason, I haven’t thought to make my own stuffed crust until now; I think perhaps I saw it as cumbersome or difficult, but it’s not at all.
How To Make Stuffed Crust Pizza
To make stuffed crust pizza, your method for making pizza is for the most part the same, with the exception of the need for a little extra dough around the edge. I push my dough out on the baking stone and let enough of it hang off the edge all the way around so you can fold it over the cheese.
You’ll need to cut cold Mozzarella cheese in strips or alternatively, use cheese sticks, and wrap the edges of your crust around them until you’ve gone all the way around the perimeter of your pizza and your crust is sealed.
I was concerned about the cheese oozing out during baking, but it was fine.
Absolutely no cheese was lost in the making of this pizza.
For the toppings, I went with what is more than likely a meat lover’s combination. Pepperoni, salami and seasoned ground beef with onions, peppers and olives.
It was outstanding.
The cheese is a mix of provolone and muenster (my favorite for pizza) and of course, mozzarella, with most of the cheese intentionally layered on the toppings as opposed to underneath. I don’t know why; I just like it that way.
What Are Some Variations of Stuffed Crust Pizza?
- Barbecue Chicken Stuffed Crust Pizza – Change the sauce to barbecue sauce, and add chopped chicken thighs or wings, red onions and Cilantro, Muenster and cheddar cheeses. Sometimes I like to use pickled red onions in lieu of raw.
- Chicken Parmesan Stuffed Crust Pizza – Marinara sauce, chopped breaded chicken breasts, tomatoes, Mozzarella and Parmesan cheeses.
- Mediterranean Stuffed Crust Pizza – Tomato sauce, marinated chopped chicken breasts, artichokes, black olives, tomatoes, green bell pepper and feta cheese with whipped feta in the crust.
- Gluten Free Stuffed Crust Pizza – Instead of ’00’ Pizza Flour or AP flour, substitute King Arthur Pizza Flour.
I honestly don’t know why more people don’t enjoy making their own pizzas at home. It’s easy, much more economical, and you don’t have to trust that someone working at a pizzeria is going to make your pizza how you want it made.
I love the ability to control the thickness, amount of toppings, sauce, etc. without being at the mercy of strange people that I don’t know putting their hands all over my food. You never know if someone has washed their hands or not, just a thought.
You can also intentionally make more than what you need to have leftovers to take to work or school the next day, or to share with family or friends.
It’s also fun to do; I actually find it therapeutic.
Here’s your printable-
Loaded Stuffed Crust Pizza

Homemade pizza gets even better with a cheesy stuffed crust!
Ingredients
- 1 1/2 cups warm water
- 1 tsp fast acting yeast
- 4 cups all purpose flour
- 1 tsp salt
- 1/3 cup olive oil, plus more for oiling bowl and pizza stone
- 16 oz mozzarella cheese sticks, cut into 1" sticks
- Pizza sauce
- 16 oz. Mozzarella cheese, shredded
- 16 oz. Provolone cheese slices
- 16 oz. Muenster cheese, shredded
- 6 oz. pepperoni slices
- 6 oz. salami slices
- 1/2 lb. ground beef, browned
- 1 white onion, diced
- 1 green pepper, diced
- Green and black olives, chopped
Instructions
- Sprinkle yeast over water and let activate, about 10 minutes.
- Combine flour and salt in the bowl of a stand mixer, add olive oil and water/yeast mixture and mix on low until thoroughly combined.
- Toss with a little more oil and cover with dish towel while you prepare the rest of the ingredients.
- Preheat oven to 500 degrees.
- Lightly rub pizza stone with olive oil.
- Roll half of dough out using a rolling pin or your hands (I just use my hands), and place on pizza stone with the edges stretched out beyond the edges of the stone.
- Place string cheese pieces on the dough, making a circle along the edges of the pizza stone and wrap the end of dough over the cheese, pressing to seal.
- Spread pizza sauce over center of dough and add 16 oz. of Muenster cheese, followed by pepperoni, salami, ground beef, onion, pepper, olives and fennel seeds.
- Top with remaining cheese and sprinkle with Italian seasoning and bake for 10-12 minutes, until cheese is bubbly and edges of crust are slightly brown.
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KitchenAid Artisan Series 5-Qt Stand Mixer with Pouring Shield - Ice
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Author
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Shea Goldstein is the voice behind Dixie Chik Cooks. She's a recipe developer, brand ambassador and food writer. She has been published in Redbook, Parade, Food Blogger Magazine and more. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch.
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I can say it is pretty much yummy just by the look. Who is with me? 🙂