Mazzio's - Cheese Stuffed Crust Pizza Recipe

Activate and combine

In a large mixing bowl or the bowl of a stand mixer, combine warm water (1 1/2 cups), sugar (1 tbsp) and instant dry yeast (2 tsp). Stir and let sit 3–5 minutes until foamy. Add olive oil (2 tbsp).

Mix dry and wet

Add 4 cups all-purpose flour and 2 tsp salt to the mixer bowl. If using a stand mixer, attach the dough hook and mix on low until ingredients come together, about 2–3 minutes. If mixing by hand, stir with a wooden spoon until a shaggy dough forms.

Knead

Knead the dough until smooth and elastic, about 6–8 minutes in a stand mixer on medium speed or 8–10 minutes by hand on a lightly floured surface. If dough is sticky, add flour 1 tbsp at a time, up to 2 tbsp; dough should be slightly tacky but manageable.

First rise

Lightly oil a large bowl and place the dough ball inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours (depending on room temperature).

Divide and bench rest

Punch down the risen dough and transfer to a lightly floured surface. Divide into two equal pieces for two 12–14 inch pizzas or four equal pieces for smaller pies. Shape each piece into a tight ball, cover loosely with plastic wrap or a damp towel and rest for 15–20 minutes to relax the gluten for easier stretching.

Prepare cheese

If using string cheese sticks, cut each stick in half lengthwise (or use 8 oz total of low-moisture mozzarella cut into 1/2" strips). Keep cheese cold until ready to assemble to help it retain shape during shaping.

Roll/Stretch dough and form lip

On a work surface dusted with semolina or flour, press or roll one dough ball into a rough 12–13 inch circle, leaving the center slightly thinner than the outer edge. Using the heel of your hand or a rolling pin, create a 1"–1.25" outer ring (lip) by compressing and slightly stretching the outer edge — this will be the pocket for the cheese.

Place cheese and seal

Lay cheese sticks (or strips) evenly around the outer ring, about 1/2" from the edge, leaving small gaps so crust seals fully. Fold the outer edge over the cheese and press the seam firmly to seal; then crimp or pinch the dough from the top and bottom, rolling the sealed edge under slightly to make a neat stuffed rim. Ensure the seam is well sealed so cheese does not leak during baking. Lightly dust the bottom of the dough with cornmeal or semolina to prevent sticking.

Optional egg wash

If desired, lightly brush the stuffed rim with the optional egg wash for a glossy, golden crust. Avoid brushing near the seam if egg wash could prevent a proper seal.

Final stretch and topping prep

After forming the stuffed rim, gently stretch or press the inner portion of the dough to its final size (about 12"–13"), leaving the stuffed rim intact. Transfer the pizza to a peel or baking sheet dusted with semolina or cornmeal to prevent sticking. At this stage the base is ready for sauce, cheese (additional), and toppings per Mazzio's specifications.

Bake guidance

Preheat oven to 475–500°F (245–260°C). If using a pizza stone, heat stone for at least 30 minutes. Bake the assembled pizza until crust is golden and cheese in the stuffed rim is melted, about 10–14 minutes depending on oven and thickness. Rotate once midway for even browning. If the rim is browning too quickly before interior cooks, tent loosely with foil.

Rest and serve

Remove pizza from oven and let rest 2–3 minutes to allow cheese in the rim to settle. Slice and serve hot so the stuffed crust presents melted cheese when cut.