A stuffed crust pizza features a generous portion of pizza dough stretched into a large circle, typically 16 inches. Along the outer edge of this dough, extra cheese (most commonly string cheese) is placed. The dough is then folded over the cheese and sealed, creating a thick, cheese-filled border around the entire pizza. The center is then topped and baked like any conventional pizza, but with the added delight of a warm, gooey, cheesy crust. Pizzerias often use a docker wheel to pierce the central dough, preventing it from rising excessively during baking, ensuring a consistently flat and perfectly cooked base. For an authentic homemade version, using a Perforated Pizza Pan and soybean or sunflower oil will help replicate Pizza Hut’s exact results.

While stuffed crust pizza is delicious with any toppings, it truly shines with classic supreme ingredients. For a shortcut to supreme flavor, you can omit pork and beef, focusing on pepperoni for the meat. However, I highly recommend including mushrooms, green bell peppers, and red onion, even if you opt for a vegetarian version. These fresh vegetables add incredible flavor and texture.

• Pizza Dough: Our homemade pizza dough is specially crafted for this recipe, using dry active yeast, granulated sugar, salt, dry milk (as a dough enhancer for tenderness), water, oil, and bread flour for that perfect stretchy consistency.
• Tomato Sauce: The key here is a thick and sweet marinara sauce. Avoid watery sauces; the sauce needs to be robust and slightly sweet to complement the cheesy crust.
• Mozzarella Cheese: Always choose a low-moisture, part-skim mozzarella cheese block. Grating it yourself ensures a superior melt compared to pre-shredded varieties, which often contain anti-caking agents like cellulose that can hinder melting and cause dryness. For the crust, use soft string cheese sticks (Frigo is a great brand!).
• Toppings: My go-to for stuffed crust pizza includes generous mozzarella cheese, flavorful pepperoni, crisp green bell peppers, earthy white button mushrooms, and thinly sliced purple onions. This combination creates a harmonious blend of tastes and textures.
• Oil: A mild-flavored cooking oil, such as soybean or sunflower oil, is essential. It’s used for greasing the pizza pan, proofing the dough, and generously brushing the crust both before and immediately after baking to achieve Pizza Hut’s signature golden sheen.

Making homemade stuffed crust pizza is more straightforward than you might anticipate. For a full visual guide, refer to the detailed photo tutorial in the recipe box below. Here’s a quick overview:

1. Prepare the Dough: Combine warm water, yeast, sugar, salt, dry milk, and oil. Whisk well, then gradually knead in the bread flour using a stand mixer for 3-5 minutes until a soft, elastic dough forms.
2. Cold Proof: Shape the dough into a ball, place it into a lightly greased freezer bag, and refrigerate overnight. Cold proofing is crucial for flavor development and texture.
3. Assemble the Pizza: Remove the proofed dough from the fridge and let it rest on the countertop for 5 minutes. Using a rolling pin, roll the dough out to a large 16-inch circle. Carefully transfer the dough to a greased 16-inch perforated pizza pan. Arrange 8 pieces of unwrapped string cheese along the outer edge of the pizza dough, leaving about a 1-inch border. Fold the excess dough over the string cheese and firmly pinch it down to seal the cheese completely within the crust.
4. Docker the Dough: Run a docker wheel across the center of the pizza dough (avoiding the stuffed crust). This prevents large air bubbles and ensures even baking.
5. Add Toppings: Spread your sweet marinara sauce evenly over the docked dough, then generously layer with grated mozzarella cheese and your chosen supreme toppings.
6. Bake to Perfection: Brush the stuffed crust with cooking oil. Bake the pizza on the bottom rack of a pre-heated 500°F (260°C) oven for 7-9 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
7. Finishing Touch: For that truly authentic Pizza Hut look, brush the crust with a little extra oil immediately after removing it from the oven. Serve hot and enjoy!

Chef’s Tip: Don’t skip the second brushing of oil on the crust after baking! It gives your homemade pizza that distinctive Pizza Hut sheen and enhances the flavor.

Commercial pizzerias, including Pizza Hut, operate their ovens at temperatures exceeding 500°F (260°C) to facilitate rapid baking in a fast-paced environment. Pizza Hut, for instance, utilizes conveyor belt ovens that cook pizzas very quickly. Fortunately, you can replicate this high-heat, quick-bake effect in your home oven. The trick is to pre-heat your oven to its highest possible setting, typically around 500°F (260°C) or even 550°F (290°C) if your oven allows. This high temperature is crucial for achieving a crispy crust and perfectly melted toppings in a short amount of time. Baking at such high heat minimizes the need for specialized equipment like pizza stones, though a perforated pizza pan is highly recommended for optimal air circulation and a perfectly cooked bottom crust on your stuffed pizza.

For an authentic Pizza Hut flavor, soybean oil is traditionally used throughout their operations due to its neutral flavor. However, I’ve had fantastic results using sunflower oil, which also has a mild taste and high smoke point. You’ll need cooking oil for several steps: generously greasing your pizza pan to prevent sticking, brushing the crust both before and after baking for that signature golden finish, and lightly coating the dough ball during the cold proofing process.

Preventing cheese leakage from your stuffed crust is key to a successful homemade pizza. Here are essential tips for a perfectly sealed crust:

• Dough Size Matters: Stretch your pizza dough to a generous 16-inch circle. Any smaller, and the dough might be too thick to properly wrap and seal, or you won’t have enough overhang.
• Positioning the Cheese: Place the string cheese sticks strategically along the very edge of the pizza dough, ensuring you leave at least a 1-inch border of dough beyond the cheese. This border is critical for a secure seal.
• Sealing Technique: Carefully bring the excess dough over the top of the string cheese. Then, firmly pinch the dough down into the main part of the crust. Ensure there are no gaps or weak spots where the cheese could escape during baking.
• Use a Docker Wheel: A Docker Wheel is not just for preventing bubbles in the center; it’s also incredibly useful for reinforcing the seal of your stuffed crust. Running the docker wheel gently along the seam where you pinched the dough will help secure it, ensuring the cheese stays put. (Both Pizza Hut and Papa John’s utilize docker wheels in their pizza-making process for these reasons).
• Pan Selection: The original Stuffed Crust Pizza at Pizza Hut is baked in a perforated pan. Ensure you grease your perforated pizza pan very well before placing the dough to prevent sticking and aid in browning.

Yes, you can absolutely freeze uncooked pizza dough to save time for future pizza nights! However, when freezing, it’s a good practice to increase the amount of yeast by an additional teaspoon. Freezing can sometimes diminish the activity of yeast, so this extra amount helps ensure your dough will still rise properly after thawing. For best results, aim to use frozen pizza dough within one month.

To Freeze Uncooked Pizza Dough: Form your dough into a ball, place it on a piece of parchment freezer paper, and flash freeze it until solid. Once frozen, transfer the dough ball (still wrapped in parchment or directly) into an airtight freezer bag or container. This prevents freezer burn and keeps it fresh for up to one month.

Reheating Instructions: When you’re ready to use it, remove the frozen dough from the freezer and thaw it completely in the refrigerator overnight, or at room temperature for several hours, before proceeding with the recipe steps.

While pizza is always best enjoyed fresh and hot right out of the oven, leftovers are certainly a treat! Stuffed crust pizza reheats wonderfully in various ways, ensuring a delicious experience every time:

• Oven Reheat (for crispiness): Place leftover slices on a baking sheet and bake in a pre-heated 350°F (175°C) oven for 7-8 minutes, or until the cheese is melted and the crust is crisp. This method is ideal for restoring that fresh-baked texture.
• Microwave Reheat (for speed): For a quick reheat, place a slice or two on a microwave-safe plate and microwave on high for 30-second intervals until thoroughly hot. Be mindful that the crust might be softer with this method.
• Skillet Reheat (for a crispy bottom): Place slices in a pre-heated, covered skillet over medium heat. Cook until the bottom is crispy and the cheese is melted and bubbly. The lid helps to warm the toppings through.

We’d love to hear your favorite methods for reheating pizza in the comments!

Baking with yeast is a rewarding experience, and ensuring your yeast is active is crucial for a successful rise. Here are some tips to troubleshoot and work with yeast effectively:

• Activation Test: To confirm your yeast is active, simply dissolve it in warm water with a pinch of sugar (as per the recipe). If the mixture doesn’t foam or become bubbly after 5-10 minutes, your yeast is likely inactive or “dead,” and you should discard it and use a fresh batch.
• Water Temperature is Key: For activating yeast, use warm water, ideally between 95-100°F (35-38°C). If you plan to cold ferment the dough in the refrigerator for several days, you can use cooler water, as the long proofing time will still allow the yeast to work effectively.
• Avoid Hot Water: Never use hot water (above 110°F/43°C), as it can kill the yeast, preventing your dough from rising.
• Increase Yeast for Immediate Baking: If you’re not planning to refrigerate the pizza dough for cold proofing but intend to bake it immediately, consider increasing the yeast by 1 teaspoon to ensure a robust rise in a shorter time.
• Dissolve First: Always dissolve dry yeast in a liquid (like warm water) first before adding it to your dry ingredients. This “blooming” process ensures it’s fully activated and ready to work.

A hearty and flavorful stuffed crust pizza pairs beautifully with a fresh, crisp side salad of leafy greens. This not only adds a refreshing contrast but also provides healthy calories and extra nutrition to your meal.

• Pomegranate Salad with Ranch Dressing: A vibrant and zesty option.
• Shrimp Alfredo or Fettuccine Alfredo: For a truly indulgent Italian-American feast.
• Boneless Chicken Wings or Baked Chicken Teriyaki Wings: Classic pizza accompaniments that everyone loves.

Several popular pizza chains feature stuffed crust pizza on their menus, each with their own unique take. The most well-known include Papa John’s, Little Caesars, and, of course, the originator, Pizza Hut. For convenient frozen options available at grocery stores, you can find stuffed crust pizzas from brands like Red Baron and Digiorno. It’s worth noting that while Domino’s Pizza currently doesn’t offer a traditional stuffed crust pizza, they do have delicious stuffed cheesy bread as an alternative.

The innovative concept of stuffed crust pizza is widely credited to Patty Scheibmeir, a former food scientist for Pizza Hut. She developed the idea with the goal of making the often-discarded pizza crust more appealing, aiming to solve the common problem of customers leaving the plain crust uneaten. Pizza Hut officially launched its Stuffed Crust Pizza on March 25, 1995, and it quickly became a massive success, revolutionizing the pizza industry. While there have been some claims of similar ideas surfacing before Pizza Hut’s launch, Pizza Hut undeniably popularized and commercialized the stuffed crust, making it a household name.

Pizza Dough:

Toppings:

Directions:

• 

  Make the Pizza Dough: In the bowl of a stand mixer, combine the warm water, dry active yeast, sugar, salt, dry milk, and oil. Whisk lightly. Gradually add the bread flour and knead on low speed for 5 minutes until a smooth, elastic ball of dough forms. Shape the dough into a ball, lightly grease it, and place it into a greased freezer bag. Seal and refrigerate overnight for cold proofing.
• 

  To Assemble Stuffed Crust Pizza: Remove the proofed dough from the fridge and let it rest at room temperature for 5 minutes. On a lightly floured surface, roll the dough out evenly to a 16-inch circle. Carefully transfer the dough to a well-greased 16-inch perforated pizza pan. Place the 8 unwrapped string cheese sticks along the very edge of the dough, leaving a 1-inch border. Gently fold the excess dough over the string cheese and firmly pinch it down onto the main crust to create a secure, cheese-filled seal all around.
• 

  Run a docker wheel over the center of the pizza dough, reaching up to the base of the stuffed crust. This helps release air and promotes even baking.
• 

  Spread the pizza with your sweet marinara sauce, ensuring an even layer. Then, generously top with the grated mozzarella cheese and your chosen supreme toppings (pepperoni, onions, mushrooms, green bell peppers).
• 

  Brush the stuffed crust generously with cooking oil. Place the pizza on the bottom rack of a pre-heated 500°F (260°C) oven and bake for 7-9 minutes, or until the crust is beautifully golden brown and the cheese is melted and bubbly.
• 

  Once baked, immediately brush the crust with a little extra oil for that signature Pizza Hut glow. Slice and serve hot to enjoy your homemade stuffed crust masterpiece!

• For best results, use a Docker Wheel.
• Bake on a Perforated Pizza Pan for a crispy bottom crust.
• Cold proofing the dough overnight is essential for flavor and texture.
• Freshly grated, low-moisture mozzarella is highly recommended over pre-shredded cheese.

Nutrition per serving