Stuffed Crust Pizza Recipe

I’ve tried a lot of homemade pizza recipes over the years, but this easy stuffed crust pizza recipe completely changed our family’s Friday night routine. The ultimate comfort food has to be a homemade pizza with a perfectly crispy crust and a gooey, cheesy center, and this recipe takes that up a level by stuffing the crust with a creamy, smoky roasted red pepper ricotta blend. This specific stuffed crust pizza recipe is a family favorite because it feels gourmet without taking up the whole evening. It’s easier than you think to achieve that perfect golden, puffy crust at home, and this recipe delivers on a show-stopping result perfect for family gatherings or game day. Get ready for the ultimate in cheesy, savory comfort food, featuring a secret ingredient that elevates the whole pie.

Ingredients

• All-Purpose Flour: 300g (2 ½ cups) plus extra for dusting. This provides the primary structure for a soft, chewy pizza crust. Use a high-quality all-purpose flour for a reliable texture, and measure carefully using the spoon-and-level method or a kitchen scale for best results. For a sturdier crust, you can substitute 50g of the all-purpose flour with semolina flour.
• Instant Dry Yeast: 5g (1 ½ teaspoons). This leavening agent creates the light and airy texture in the crust when activated by warm water and sugar. Ensure your yeast is fresh by checking the expiration date; old yeast will result in a flat, dense crust. Store unused yeast in an airtight container in the freezer for maximum longevity.
• Granulated Sugar: 5g (1 teaspoon). The sugar acts as food for the yeast, helping to activate it and encourage a quick rise. It also contributes to the browning of the crust during baking. A pinch more sugar can be used for a slightly sweeter crust, though this amount is balanced for savory applications.
• Fine Sea Salt: 5g (1 teaspoon). Salt is crucial for controlling the yeast activity and adding flavor to the dough. Do not let the salt come into direct contact with the yeast initially, as it can kill the yeast and prevent proper rising. Use fine sea salt for easy dissolution; kosher salt can be used if measured by weight, not volume.
• Olive Oil: 20ml (1 ½ tablespoons) plus more for bowl. The fat in the olive oil adds richness, flavor, and tenderness to the pizza dough, making it easier to handle and contributing to a softer texture. Use good quality extra virgin olive oil for a better flavor profile. A small amount of additional oil is used to grease the bowl for the initial rise, preventing the dough from sticking.
• Warm Water: 180ml (¾ cup). The water activates the yeast and binds the flour together. The ideal temperature range is 40-45°C (105-115°F) for instant dry yeast; water that is too hot will kill the yeast, and water that is too cold will not activate it. Use filtered water for the best results and a clean flavor profile.
• Full-Fat Ricotta Cheese: 200g (¾ cup + 2 tablespoons). This forms the creamy base for both the filling and the sauce. Full-fat ricotta provides the best texture and prevents the filling from becoming watery; avoid low-fat versions for this recipe. Drain excess liquid from the ricotta before use, especially if using store-bought fresh ricotta, to ensure a thick filling consistency.
• Roasted Red Pepper: 150g (1 medium). The key flavor component, adding sweetness and a vibrant color to the ricotta sauce. Jarred roasted red peppers are perfectly acceptable for convenience, but make sure to drain them thoroughly and pat them dry to remove excess moisture. If roasting fresh, peel and remove all seeds after roasting for a smooth texture.
• Garlic Clove: 1 clove, minced. Adds a savory aroma and depth to the filling/sauce mixture. Use fresh garlic for the most robust flavor, avoiding powdered garlic if possible for this recipe. Mince finely to distribute the flavor evenly in the food processor.
• Smoked Paprika: 5g (1 teaspoon). This spice provides a crucial smoky flavor that complements the roasted red pepper. Be sure to use smoked paprika (pimentón ahumado) and not sweet paprika, as the smoky element is key here. Start with a small amount and adjust to taste for desired smokiness.
• Low-Moisture Mozzarella Cheese: 200g (1 ¾ cups) shredded. This is the classic pizza cheese for a perfect melt. Low-moisture mozzarella melts smoothly without releasing excess water, preventing a soggy pizza base. Avoid using fresh mozzarella (buffalo mozzarella), which contains too much water for this application.
• Fresh Basil Leaves: For garnish. Adds a fresh, peppery note that balances the rich, savory flavors. Tear or chop just before serving to maximize flavor and appearance. Alternatively, use fresh oregano or parsley for a different fresh herbal note.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here’s how to make this delicious stuffed crust pizza recipe from scratch. The process involves a few steps to prepare the dough and filling, but it’s simple enough for a weeknight family dinner.

1. Prepare the Dough: In a large mixing bowl, whisk together the flour, instant dry yeast, sugar, and fine sea salt until well combined. Add the 20 ml (1 ½ tablespoons) of olive oil and the warm water; mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 7-10 minutes, or until the dough is smooth, elastic, and pulls away from the surface easily.
2. First Rise: Lightly oil a clean bowl with extra olive oil, place the kneaded dough inside, turning it over to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel and place in a warm spot in your kitchen to rise. Let rise for 1 to 1.5 hours, or until the dough has doubled in size.
3. Make the Roasted Red Pepper Ricotta Filling & Sauce: While the dough rises, prepare the filling and sauce base. In a food processor, combine the full-fat ricotta cheese, roasted red pepper, minced garlic, 15 ml (1 tablespoon) olive oil, smoked paprika, 2 g (½ teaspoon) fine sea salt, and black pepper. Process the mixture until it is completely smooth and creamy, scraping down the sides as necessary. Transfer half of the mixture to a separate small bowl and set aside; this thicker portion will be used for stuffing the crust, while the remaining half will serve as the pizza base sauce for this high-protein meal.
4. Preheat Oven & Prep Pizza Stone/Steel: Preheat your oven to 230°C (450°F) for at least 30 minutes with a pizza stone or baking steel placed on the middle rack. This lengthy preheat ensures the stone or steel reaches an adequate temperature for a crispy crust. If you don’t have a stone, preheat a heavy baking sheet for 10-15 minutes instead.
5. Shape the Dough and Stuff the Crust: Once the dough has doubled, gently punch it down and transfer it to a lightly floured surface. Roll or stretch the dough into a large circle, approximately 30-35 cm (12-14 inches) in diameter. Transfer the shaped dough to a piece of parchment paper or a lightly floured pizza peel. Spoon the reserved Roasted Red Pepper Ricotta Filling (the thicker portion) in a ring around the edge of the dough, leaving about 2.5 cm (1 inch) of space from the very edge.
6. Fold and Seal the Crust: Carefully fold the outer 2.5 cm (1 inch) edge of the dough over the line of ricotta filling, pressing firmly to seal the edge and create the stuffed crust. Use your fingers to crimp or press down firmly along the seam to prevent the filling from leaking out during baking. Ensure the crust is sealed completely around the entire circumference.
7. Assemble the Pizza: Spread the remaining half of the Roasted Red Pepper Ricotta Sauce evenly over the base of the pizza, leaving the stuffed crust clear. Sprinkle the shredded low-moisture mozzarella cheese evenly over the sauce.
8. Bake the Pizza: Carefully slide the pizza (on its parchment paper or directly from the peel) onto the preheated pizza stone or baking sheet. Bake for 12-18 minutes, or until the crust is golden brown, the cheese is bubbly and slightly caramelized, and the stuffed crust has puffed up significantly. If the crust browns too quickly, move the pizza to a lower rack for the remaining baking time.
9. Serve & Garnish: Carefully remove the hot pizza from the oven and transfer it to a cutting board. Let the pizza rest for 2-3 minutes before slicing to allow the cheese and filling to set slightly. Finish by scattering the fresh basil leaves over the top and serve immediately. I always make sure to prep this a few hours early on a Saturday, so when my daughter gets home from soccer, we can just pop it right in the oven for a quick family dinner.

Tips for a Better Stuffed Crust

A great homemade stuffed crust pizza recipe depends on a few small details. These tips ensure your crust is perfectly puffed and sealed, preventing leaks during baking.

• Don’t Overfill: A common mistake is adding too much filling inside the crust. Use a consistent ring of filling about 1 inch wide and leave enough dough around the edge to fully cover it without stretching it thin.
• Ensure a Tight Seal: The most important step to avoid leakage is pressing firmly along the seam where the dough folds over. You can lightly dampen the dough edge with water before sealing to help it adhere.
• The Right Cheese for Stuffing: While this recipe uses a ricotta filling, if you are using a solid cheese (like mozzarella sticks), use low-moisture varieties. Fresh mozzarella releases too much liquid and can make the crust soggy or leak.

Make-Ahead and Freezing Notes

This stuffed crust pizza recipe is surprisingly flexible for busy home cooks. You can prepare elements in advance or freeze the whole pizza for later.

• Make-Ahead Dough: Prepare the dough as instructed in step 1, but instead of letting it rise at room temperature for 1 hour, place the oiled bowl in the refrigerator for a slow cold ferment. This develops flavor and can be done up to 3 days in advance.
• Freezing Assembled Pizza: To freeze a completely assembled pizza before baking, place it on a baking sheet lined with parchment paper in the freezer until solid. Once frozen, transfer the pizza (without the baking sheet) to a large freezer bag or wrap tightly in plastic wrap and foil.
• Baking from Frozen: Bake a frozen pizza at the recommended temperature for 5-10 minutes longer than the instructions suggest. There is no need to thaw completely first; simply transfer directly to the preheated stone.

FAQs

Can I use store-bought pizza dough for this recipe?

Yes, you absolutely can! To save time, purchase a high-quality fresh dough ball from your local grocery store or bakery. Make sure the dough is at room temperature before shaping for best results; a cold dough will be much harder to stretch and seal properly when making this stuffed crust pizza recipe.

What other fillings work well for stuffed crust pizza?

If you want to customize beyond the ricotta filling, try pepperoni and mozzarella, or a spinach and artichoke dip filling. String cheese sticks are also a popular and quick option for an easy cheese crust. For high-protein snacks, I sometimes use leftover grilled chicken mixed with a little sauce.

Why did my crust deflate in the oven?

This can happen if the dough was over-proofed before baking or if the oven temperature was too high, causing a sudden shock that releases the gases too quickly. Ensure your yeast is fresh and follow the rise times closely. If the dough seems very light and airy before baking, reduce the baking time slightly.

Can I use fresh mozzarella instead of low-moisture?

Fresh mozzarella contains significantly more water than low-moisture mozzarella. It will release moisture during baking and can result in a soggy crust and a watery pizza surface. Stick to low-moisture for best results. If you must use fresh mozzarella, blot it thoroughly with a paper towel first and use less cheese.

How long can I store leftover stuffed crust pizza?

Leftovers are great for high-protein snacks or quick lunches. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 180°C (350°F) oven for about 10 minutes to maintain crispiness, or microwave for 1 minute for a quick meal. Freezing leftovers is also possible; wrap individual slices in plastic and foil, then reheat in the oven from frozen.

How do I get a crispy bottom on the pizza?

The best way to achieve a crispy bottom on this stuffed crust pizza recipe is by using a preheated pizza stone or baking steel. The stone retains high heat and transfers it immediately to the bottom of the pizza, creating a crispy base. Preheating the stone for at least 30 minutes is critical. If you don’t have a stone, a preheated baking sheet also works well.

Conclusion

This easy homemade stuffed crust pizza recipe with roasted red pepper ricotta is the perfect way to elevate family pizza night and makes for a fantastic quick meal prep option for busy weeknights. Pin this recipe for your next family movie night or game day so you don’t forget to make this ultimate comfort food.

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