My Loaded Stuffed Crust Pizza 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; I think maybe I saw it as cumbersome or difficult, but it’s not at all.

How is Stuffed Crust Pizza Made?

It’s basically cutting cold Mozzarella cheese in strips (or using cheese sticks) and wrapping the edges of your crust around them.  

I was concerned about the cheese oozing out during baking, but it was fine.

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, 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.

I honestly don’t know why more people enjoy making their own pizzas at home.

I love the ability to control the thickness, toppings, sauce, etc. without being at the mercy of strange people that I don’t know putting their nasty hands all over my food (sorry for that visual).  It’s also fun to do; kinda therapeutic.

Here’s your printable-

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Loaded Stuffed Crust Pizza

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Homemade pizza gets even better with a cheesy stuffed crust!

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Ingredients

• 2 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
• 2 tbsp. fennel seeds
• Italian seasoning

Instructions

1. Sprinkle yeast over water and let activate, about 10 minutes.
2. 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.
3. Toss with a little more oil and cover with dish towel while you prepare the rest of the ingredients.
4. Preheat oven to 500 degrees.
5. Lightly rub pizza stone with olive oil.
6. 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.
7. 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.
8. 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.
9. 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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