Upper Crust Stuffed Pizza Recipe
A deep, stuffed-style pizza loaded with cheese and your favorite toppings, baked between layers of our house-made dough and finished golden brown topped with garlic oil and parsley!
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Ingredients
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Dough (house-made, double layer)
Filling
Finish & Garnish
Method
Dough (house-made, double layer)
- 1
Activate yeast and make dough
In a bowl, combine warm water (110–115°F / 43–46°C), sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a large mixing bowl or stand mixer, combine bread flour and salt. Add yeast mixture and 2 tablespoons olive oil. Mix with dough hook on low-medium until a shaggy dough forms, then knead 6–8 minutes until smooth and elastic. If dough is too dry, add up to 2 additional tablespoons warm water; if too sticky, add up to 2 tablespoons flour.
- 2
First rise
Shape dough into a ball, lightly oil it with remaining 1 tablespoon olive oil, place in a bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.
- 3
Divide and rest
Punch down the dough and divide into two portions: about 60% for the bottom crust and 40% for the top crust (for a deep stuffed pizza). Shape each into a ball, lightly flour, cover and let rest 20 minutes to relax the gluten for easier stretching.
Filling
- 4
- 5
Assemble cheese mixture
In a bowl combine ricotta, 1/2 cup of grated Parmesan, dried oregano, crushed red pepper flakes and black pepper. Stir until uniform. Reserve the shredded mozzarella and remaining Parmesan for layering and topping.
- 6
- 7
Layer the filling
Spread a thin layer (about 1/2 cup) of pizza sauce over the bottom dough to act as a moisture barrier. Add a layer of shredded mozzarella (about 2 cups). Spoon the ricotta mixture in even dollops over the cheese so it covers the surface. Add remaining toppings (about 2–3 cups), distributing evenly. Spoon remaining sauce in ribboned amounts over the toppings (do not overload with sauce). Top with another 2–3 cups shredded mozzarella and the remaining 1/2 cup Parmesan to create a thick cheese layer.
- 8
Seal with top crust
Take the smaller dough ball and roll or stretch into a circle large enough to cover the pan with a 1-inch overhang. Gently place it over the filled crust and tuck the edges under the bottom rim, pinching to seal. Trim any excess dough. Use a fork or your fingers to crimp and create a tight seal to prevent leakage. Cut 4–6 small steam vents in the center to allow steam to escape during baking.
Finish & Garnish
- 9
Egg wash and bake
Beat the egg with 1 teaspoon water (optional) and brush the top crust lightly for a glossy finish, or brush with melted butter/olive oil for richer flavor. Sprinkle coarse salt lightly over the crust. Place the pan on the middle rack and bake in the preheated 475°F (245°C) oven for 20 minutes, then reduce the oven temperature to 425°F (220°C) and bake an additional 20–25 minutes until the crust is deep golden brown and internal cheese is bubbly. Total bake time ~40–45 minutes (depending on pan and oven).
- 10
Garlic oil and rest
While pizza bakes or right after, warm the 3 tablespoons melted butter or olive oil with minced garlic for 1 minute to infuse (do not burn). When the pizza is done, remove from oven and immediately brush the entire top crust with the garlic oil. Sprinkle chopped fresh parsley over the top.
- 11
Cool and serve
Allow the stuffed pizza to rest 10–15 minutes to let cheeses set, making slicing easier. Use a sharp knife or pizza knife to cut into 8–10 generous slices. Serve warm.