Stuffed Crust Pizza

5 from 38 votes

Stuffed crust pizza using my easy pizza dough recipe.

Course any meal, dinner, entree, lunch, Main Course

Cuisine American, Italian

Keyword pizza, pizza dough

Prep Time 15

Cook Time 29

Servings servings

Calories 145kcal

Author Paula

Sprinkle yeast in 1 and 1/2 cup warm water (between 110 and 120°F). In a mixing bowl, combine flour and salt. With dough hook attachment, drizzle in oil until combined with flour and salt. Add sugar. With the mixer on low, pour in water/yeast mixture and mix until just combined.
Coat a separate mixing bowl lightly with oil. Pour dough into an oiled bowl and cover the bowl tightly with plastic wrap. Let it rise for 30 minutes on the countertop if you plan to use it immediately. Or, (the beauty of this recipe!) refrigerate it for up to 3 days. If refrigerated for later use, take it out of the refrigerator 20 to 30 minutes before you plan to cook it.
Half the dough then roll one ball of dough into a 10 or 12-inch circle. Place the string cheese 1-inch from the edge. Fold the dough over the cheese and press to seal it.
Continue with the toppings of your choice.
Bake in a 450°F oven until the crust is brown and the cheese is melted.
The other beautiful thing about this recipe is you can use it for breadsticks, pizza, calzones, etc. The dough will make one large pizza, two 10-inch pizzas with a thick crust, and 2 batches of breadsticks or cheese sticks in 8 x 11-inch pan. You can use half the crust and store the remaining in the fridge for up to 3 days.
Yield: (2) 10-12 inch pizza