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.
It’s basically cutting cold Mozzarella cheese in strips 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-
- 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
- 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.