Stuffed Pizza Recipe

Activate yeast

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar. Sprinkle the active dry yeast over the water and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine bread flour and salt. Make a well and add the foamy yeast mixture and olive oil. Mix on low speed until a shaggy dough forms, then increase speed and knead about 6–8 minutes until smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead the same amount of time.

First rise

Form dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare cheese blend

While dough rises, combine shredded mozzarella, ricotta, grated parmesan, sliced basil, kosher salt, and black pepper in a bowl. Toss gently to distribute evenly. Keep refrigerated until ready to assemble. Taste a small pinch to adjust salt/pepper if desired.

Prepare sauce

If your pizza sauce is cold, warm it slightly in a small saucepan or microwave so it spreads easily. Stir in dried oregano and red pepper flakes (if using). Set aside.

Preheat oven

Place an oven rack in the lower third of the oven and preheat to 475°F (245°C). If using a pizza stone, preheat the stone inside the oven. Lightly dust your pizza pan with cornmeal or semolina.

Shape bottom crust

Punch down the risen dough and divide in half. Reserve one half for the top layer and roll or stretch the other half into a 12–14 inch circle about 1/4 inch thick. Transfer it to the prepared pan, letting a small amount of dough hang over the edge to help seal later.

Add cheese layer

Spread about two-thirds of the cheese mixture evenly over the bottom crust, leaving a 1/2 inch border. Press the cheese gently so it sits compactly; this helps keep it from shifting when the top crust is added. Reserve the remaining cheese mixture for the top layer.

Add sauce

Spoon the warmed pizza sauce over the cheese layer in an even layer, leaving the same 1/2 inch border clear. Do not overload with sauce to avoid a soggy middle.

Top crust & seal

Roll out the reserved dough half into a similar-sized circle. Drape it over the sauce and stretch it to meet the bottom crust edge. Fold the bottom crust edge up and over the top crust, pinching firmly all the way around to seal the edges. Trim any excess dough. Optionally crimp the edge with your fingers or a fork for a tighter seal.

Finish & vent

If desired, whisk the egg and brush a thin egg wash over the top crust to encourage browning. Use a sharp knife to cut 4–6 small vents in the top so steam can escape. Brush the top lightly with 1 tablespoon olive oil and sprinkle the remaining parmesan (if desired) and a pinch more dried oregano.

Bake

Place the pizza in the preheated oven on the lower rack (or onto the stone). Bake 18–25 minutes until the crust is deep golden brown and internal cheese is bubbling. Rotate the pan halfway through baking for even color.

Rest & serve

Remove the pizza from the oven and let rest 8–10 minutes to allow the cheese to set slightly (this makes slicing easier). Transfer to a cutting board, slice into 8 generous slices, and serve. Offer extra pizza sauce or red pepper flakes at the table.

If using cornmeal or semolina to dust the pan, sprinkle it before placing the bottom crust. Use a deep-dish or high-sided pan for a taller stuffed pizza. Clean and refrigerate any leftover cheese mixture and dough promptly.