How to Make Stuffed Crust Pizza

Stuffed Crust Pizza

how to make stuffed crust pizza?

Stuffed Crust Pizza
Stuffed Crust Pizza

Some may not agree on the Stuffed Crust Pizza itself, but I think that this crust is the ideal for the flavor of the pizza sauce.

The best recipe I have for this is from Peter Pizzeria.

These kinds of crusts are almost like an egg crust and kind of a faux pie crust and very simple to do.

They work very well in either restaurants or home kitchens.

They’re packed with flavor and pretty sturdy too.

If you’re more of a marble pizza guy then marble is definitely the crust for you.

I have some ideas on how to make it with a marble in the future.

The same applies with the sauce.

For now, here’s a recipe that uses both the pizza stone and your stovetop pizza oven.

The best part is that it uses dried mushrooms.

The dried mushrooms actually taste kind of like mushroom dough.

I like to use dried fresh mushrooms like shiitakes or oysters in the crust instead.

They give it a whole new flavor and take it from good to awesome.


1 1/2 lbs mushrooms, sliced

3/4 c water

3/4 c grape seed oil

1 tsp garlic powder

1/4 tsp kosher salt

1 tsp red pepper flakes

1/4 tsp cayenne pepper

6 oz plain mozzarella

six oz fresh mozzarella

6 oz roasted garlic cream cheese (see below for substitution)

8 oz tomato paste

1/3 c white wine

1 c tomato paste

12 cloves garlic (fresh or roasted)

½ lb marinara sauce (from a jar or 2 cans, depending on the quality of the tomato paste)


Preheat your pizza stone over medium heat (the preheated stone needs to be a good size for the pizza.)

Use a pizza crust recipe.

The better the pizza stone is for the crust, the better the pizza will be.

There are a lot of ways to make a good crust.

I like to use a pizza stone because it helps get the crust well greased, especially if it’s a really thin crust.

Your cheese shouldn’t slide off the crust though.

If you’re using a stone that doesn’t heat up all the way, or even a pizza stone that heats up a little bit, then you’re going to be ok.

They’re just not going to be as crispy as they would be if it was stone cold.

My preferred recipe is with a soft dough like a rustic or lined crust that cooks in a stone.

Here’s how to do it:

Preheat your oven to 500 degrees (smaller is better).

Spread the marinara sauce over the pizza crust (the topping and crust combined is technically pizza sauce, but the toppings will actually taste better if they’re all separate.)

You can use crushed tomatoes if you want it a little more mushy and don’t worry about making it too thick.

Layer the pizza dough, a few pieces of cheese (my favorite is about 1 ½ cups cheese) and a little drizzle of the tomato sauce.

Then sprinkle a little more cheese and sauce over the top of the crust. Make it as cheesy as you’d like.


Add more cheese, drizzle more sauce, sprinkle more cheese, add more sauce, sprinkle more cheese.

Make sure your sauce is on the bottom though because the crust is going to be much thicker.

Add the roasted garlic cream cheese and tomato sauce. Stir gently.

Add the mozzarella, cook until melted.

Mix it all up and bake in your pizza stone in the oven for about 10-12 minutes. Take it out, give it a little pinch of salt, roll it up with a plastic pizza peel and cut it into slices. (Or grab a fork and cut it with a knife or pizza cutter).

Don’t forget to get a bite of crust or cheese! You just made the best stuffed crust pizza.

I recommend making your pizza mixture right on your stone or on your stovetop pizza oven.

If you cook your dough on the stone then you can get the crust very crusty and the cheese from the bottom so it’s stuffed.

To make your pizza on the stovetop

To make your pizza on the stovetop, preheat your stovetop over medium heat.

Place the pizza stone on the stovetop.

Mix the pizza sauce and tomato paste with 2/3 of the tomato paste from the jar.

Then pour the whole jar on top of the pizza stone or your pizza oven.

Sprinkle on the garlic cream cheese and fresh mozzarella.

If you don’t have fresh mozzarella then you can just use store bought.

Just toss it in a hot pan with olive oil and garlic powder.

Put the oven on 350. Cook for about 30 minutes.

The dough will probably have started to smell a little sour by then.

Allow it to cool for about 10 minutes. Slice and serve.

Leftovers or substitutions:

You can probably get away with using pre-made pizza crust from the grocery store or the bakery.

Then you can eat it as a stuffed pizza crust or just as a regular crust pizza.

You can use any kind of cheese and pepperoni you want, you could even get fancy and do something like bacon, mushrooms, sausage and peppers.

Just remember to use a cheese that doesn’t burn or get dark, like mozzarella or parmesan.

I prefer to use a pizza crust recipe so the cheese is well-spreadable. My favorite is from a can or jar, but most store bought pizza crusts are the same. You just have to get a good quality pizza crust recipe to make it.

I prefer good quality pizza crust because it tastes better and the crust actually will stick to your pizza (and not slide off when you go to eat it).

I think the best stuffed pizza is one you make yourself.

That way you get to really make it exactly how you want it and you get the best taste. You can use the best ingredients or make up a dough you like.

You can use homemade pizza sauce or store bought sauce, homemade sauce or store bought pizza sauce

Be the first to comment

Leave a Reply

Your email address will not be published.