How to Make Your Own Stuffed-Crust Pizza
Pizza Hut Stuffed-Crust Pizza at Home
Growing up, one of my favorite fast food indulgences was stuffed-crust pizza from Pizza Hut. For me, the crust is one of the best parts of the pizza and stuffing it with cheese just made it that much more enjoyable. I would actually get mad and almost incredulous at a perfect piece of crust that was wastefully tossed aside as though it wasn’t edible, but rather was only attached to the pizza to assist you in eating the portion with the sauce and toppings. The stuffed-crust pizza almost seemed to be a response to all those crust-discarders, reminding them that hey, the crust is actually an edible, not to mention delicious part of the pizza.
Recreating this classic in your own kitchen is not as daunting – or complicated – as it may seem. You can actually make your own stuffed-crust pizza at home. All you need is some pizza dough, some string cheese, and a pizza stone. Don’t expect an exact replica, but what you’ll get is a much healthier, more satisfying meal – not to mention the bragging rights of saying you actually made your own stuffed-crust pizza.
You can really go all out and make the pizza dough yourself - it usually involves very simple ingredients like flour, yeast, water, oil, etc. (If you choose this route, I've provided some kneading tips below.) Or you can simply get some pizza dough at the grocery store. Once you have your dough all set, simply follow the quick instructions to make your stuffed-crust pizza.
Try this recipe.
Simple Steps to Making Your Own Stuffed-Crust Pizza
- To knead your dough: Lightly sprinkle the countertop with flour. Stretch it into a log, fold one side in, then the other, and press the middle with your palm. Rotate the dough and repeat. Continue doing this until the dough is moderately stiff and no longer sticky. (Wear some gloves if you don’t want to get dough all over your hands.)
- Use your fingers to spread the dough a little bit into a round flat disc shape and then use a rolling pin to roll it into a bigger circle (roll from the center of the dough). While you want the dough to be fairly thin, you don’t want to be able to see the countertop through it.
- Transfer the dough to a pizza stone. An easy way to do this is to sprinkle the dough with flour, place the rolling pin at one edge, and then roll it to the other edge, wrapping the dough around the pin as you go. Trim any excess that hangs off the edges of the pizza stone after you’ve transferred it.
- Place string cheese sticks around the edge of the dough (I used seven) and wrap the dough over the top of them. It’s okay if it doesn’t look perfect.
- Preheat your oven to 375˚ and place the pizza stone on top of the stove and cover it with wax paper. Let the dough rise for about 20 minutes – until it starts to get a little puffy.
- Bake the dough for about 12 minutes and then remove it from the oven to add any toppings you want (I like chicken, tomato sauce, parmesan cheese, and oregano). Then put it back in the oven for another 15 – 20 minutes or until the cheese melts and the crust is a nice golden brown.
- Remove from the oven and enjoy.