Perfect Friday or date night dinner, this homemade stuffed crust pizza recipe is just a few simple ingredients and made entirely from scratch. Easy pizza crust topped with oozy cheese and pepperoni but the real fun is the cheesy stuffed crust.
Ingredients
FOR THE PIZZA BASE (Makes 2 x 10-12 inch bases)
- 260 g bread flour (notes, 2 cups / 9.1oz)
- 1 ½ teaspoons instant or rapid rise yeast
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 teaspoons olive oil
- ¾ cup + 1 tablespoon warm water (not hot)
FOR THE PIZZA SAUCE
- ⅓ cup tomato paste
- ⅓ cup tomato passata (notes)
- 1 clove garlic, crushed
- 1 tablespoon chopped fresh basil (notes)
- 1 ½ teaspoons dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
FOR THE TOPPINGS (for 2 pizzas) - you can add any of your favourite toppings or these below
- 500 g mozzarella
- 1 tablespoon olive oil
- 24 slices pepperoni
- ⅓ cup finely grated parmesan
- Fresh basil to serve
- Chili flakes to serve optional
For best results, always weigh ingredients where a weight is provided
Equipment
- stand mixer
- pizza tray, large skillet or pizza stone
- Dough scraper
- silicone bowl scraper
Instructions
- FOR THE PIZZA BASEIn the bowl of a stand mixer with dough hook attached, combine the dough ingredients in this order - flour, yeast, sugar - give a quick stir - then salt, olive oil, warm water.
- Mix on low-medium speed for 7-8 minutes until smooth and elastic. See notes for kneading by hand.
- Lightly oil a bowl and place the dough inside, flipping until it's lightly oiled all over. Cover with plastic wrap and sit in a warm place until it has doubled in size - see notes.
- While the dough is rising, prepare your toppings.
- FOR THE PIZZA SAUCE:Mix together the tomato paste, tomato passata, garlic, basil, oregano, salt and pepper in a small bowl.
- Cut 300g of mozzarella into 1cm batons and grate the remaining mozzarella.
- MAKING THE PIZZA:After the dough has risen, remove the plastic wrap and gently turn it out onto a lightly floured surface. Cut the dough into 2 pieces, shape each into a ball and cover with a dry tea towel. Allow them to sit for another 15 minutes to prove.
- Preheat oven to 230C (210C fan forced) / 450F.
- On a lightly floured surface, roll and gently stretch each ball of dough out into a circle roughly 10 inches in diameter and 5mm thick.
- Transfer to pizza trays or a large skillet.
- Lay the mozzarella batons around the edge of each pizza about 1 inch in from the edge.
- Fold the dough over the mozzarella sticks and press it down into the dough on the other side to seal.
- Lightly brush each base with olive oil.
- Spread half the sauce over each (or to taste), scatter over shredded mozzarella and parmesan, followed by pepperoni slices.
- Bake for 12-15 minutes until the crust is crispy and golden.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Bread flour works best but you can substitute plain or all-purpose flour.
- Tomato passata is also known as tomato puree or sugo and in some places, tomato sauce (not the ketchup style tomato sauce).
- You can use dried basil instead of fresh in a pinch, but cut the amount in half.
- It's best to use block style or shrink wrapped mozzarella, not fresh mozzarella that is stored in water or whey.
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
