Make Pizza Hut Stuffed Crust Pizza at home that tastes just like the original. A simple homemade dough is stuffed with string cheese, topped with classic supreme toppings, and baked into the indulgent stuffed crust pizza we all love. Follow the steps and tips below for a close copycat version.
A slightly sweet, thick tomato sauce works best on a stuffed crust pizza. Use a sweet marinara rather than a thin, watery sauce to match the flavor you expect from Pizza Hut. If you prefer a more robust sauce, try a thicker pizza sauce—both pair nicely with this dough and toppings.
Pizza Hut Background
My favorite Pizza Hut offering is the stuffed crust. Pizza Hut, founded in 1958 in Wichita, Kansas, popularized several styles of American-Italian pizza including pan pizza, Detroit-style deep dish, and, of course, the stuffed crust introduced in 1995. The concept stretches the dough larger to wrap around mozzarella string cheese placed along the edge, creating a cheesy border that’s part of the pizza experience.
Stuffed crust isn’t unique to Pizza Hut—several chains and frozen brands offer their own versions—but to me the classic Pizza Hut style is the benchmark. Instead of hunting deals or paying delivery fees, you can recreate this at home for less while controlling ingredients and quality.
Making Pizza Hut Stuffed Crust Pizza at Home
Recreating a true stuffed crust pizza took a few trials. I studied techniques used by professional kitchens and adapted the dough until it matched the flavor and texture I wanted. Key tools that help replicate the original are a docker wheel (to prevent large bubbles) and a perforated pizza pan for a crisp bottom and even bake.
How To Make Stuffed Crust Pizza
Start with this homemade pizza dough crafted for stuffed crust. While store-bought dough works in a pinch, I recommend making the dough a day ahead and refrigerating it to cold-proof. This overnight fermentation develops flavor, sweetness, and stretchiness in the dough—qualities that mimic Pizza Hut’s crust.
Use low-moisture part-skim mozzarella in a block for grating and soft string cheese sticks for the crust filling. Avoid pre-shredded blends that contain anti-caking agents, which can affect melt and texture. A thick, sweet marinara is important—thin sauces will make the pizza soggier and won’t deliver the classic profile.
Use a docker wheel (a small roller with pins) to pierce the center of the dough before baking; pizzerias use this to keep the center from puffing up. Brush the crust generously with a neutral oil before baking and again right after the pizza comes out of the oven to achieve the glossy, signature look.
FAQ
What is Stuffed Crust Pizza?
A stuffed crust pizza is made from a large round of dough stretched to about 16 inches, with string cheese placed along the outer edge and the dough folded and sealed over the cheese before baking. The center is typically pierced to prevent excessive rising and the crust is baked on a perforated pan for an even, crisp finish.
Ingredients:
For a classic supreme-style stuffed crust, omit heavier meats if you want a simpler shortcut and rely on pepperoni plus vegetables like mushrooms, green bell peppers, and red onion.
- Pizza Dough: dry active yeast, sugar, salt, dry milk (optional), water, oil, and bread flour.
- Tomato Sauce: a thick, sweet marinara.
- Mozzarella Cheese: low-moisture part-skim mozzarella block (grated) and soft string cheese sticks for the crust.
- Toppings: shredded mozzarella, pepperoni, sliced mushrooms, green bell peppers, and sliced purple onion.
- Oil: a neutral-flavored oil to grease the pan and brush the crust before and after baking.
How To Make Stuffed Crust Pizza Step-By-Step?
Overview of the process:
- Make the dough: mix yeast, warm water, sugar, salt, dry milk (if using), oil, and flour. Knead until smooth, form into a ball, and refrigerate overnight for best results.
- Let the dough rest at room temperature briefly, then roll into a 16″ circle. Transfer to a greased 16″ perforated pizza pan.
- Place 8 unwrapped string cheese sticks around the edge, leaving about a 1″ border. Fold the excess dough over the cheese and pinch to seal.
- Run a docker wheel across the center and toward the crust to prevent large air pockets.
- Spoon on marinara sauce and add grated mozzarella and toppings.
- Brush the crust with oil, bake on the bottom rack of a preheated 500°F oven for about 7–9 minutes until golden, then brush the crust again with additional oil and serve.
Chef’s Tip: Brushing the crust with oil immediately after baking gives the crust the glossy appearance associated with the restaurant version.
What Temperature To Bake Pizza?
Commercial ovens run very hot, so at home set your oven to its highest setting (ideally 500°F) and preheat thoroughly. High heat shortens bake time and produces a better crust without special equipment—though a perforated pan helps mimic the restaurant result.
What Oil To Use For Stuffed Crust Pizza?
Soybean oil is commonly used commercially because it’s neutral and odorless. Sunflower or other mild oils work well at home. Use oil for greasing the pan, brushing the crust before baking, and finishing the crust after baking.
How To Seal A Stuffed Crust Pizza?
Key tips to prevent leaking:
- Stretch the dough to the full 16-inch diameter; smaller sizes produce a thicker center and less flexible edges.
- Place string cheese along the edge leaving a 1-inch border, fold the excess dough over the cheese and pinch firmly to seal.
- Use a docker wheel to pierce the center and press the seam together so the cheese stays enclosed during baking.
- Bake on a well-greased perforated pan to replicate the original finish.
Can You Freeze Pizza Dough?
Yes. To freeze uncooked dough, shape it into a ball, flash-freeze on parchment, then transfer to a freezer bag. Use within a month. If freezing, you may want to increase yeast slightly in the original dough since freezing can reduce yeast activity. Thaw completely before using.
Storing Leftovers?
Reheat leftover pizza using one of these methods for best texture:
- Bake in a 350°F oven for 7–8 minutes until crisp.
- Microwave in 30-second intervals until hot (quicker, but softer crust).
- Heat in a covered skillet until warmed through for a crisp bottom.
Troubleshooting Yeast:
To check yeast is active, dissolve it in warm water with a pinch of sugar—if it foams within a few minutes it’s good. Use water around 95–100°F for activation. If baking immediately rather than refrigerating, add an extra teaspoon of yeast. Avoid hot water that can kill yeast.
What To Serve With Stuffed Crust Pizza?
A crisp leafy salad pairs nicely to balance the richness of the pizza. Breaded or sauced sides also complement a meal built around stuffed crust pizza.
Who Has Stuffed Crust Pizza?
Several chains offer stuffed crust variations, and some frozen brands sell stuffed crust options. Offerings vary by region and time.
Who invented Stuffed Crust Pizza?
Pizza Hut popularized the stuffed crust when it launched the product in 1995. The idea is widely associated with the company and has since inspired other versions.
Stuffed Crust Pizza Tips:
- Stretch the dough to a 16-inch circle and leave a 1-inch border to wrap over eight string cheese pieces placed around the edge.
- Use a docker wheel to pierce the center and help seal the crust seam.
- Brush the crust with oil before and after baking for the classic finish.
- Choose a sweet, thick marinara instead of a watery sauce.
- Pick a low-moisture mozzarella block rather than fresh ball mozzarella for the best melt in a stuffed crust.
Equipment to Make Stuffed Crust Pizza:
- 16-inch perforated pizza pan for even baking and a crisp bottom.
- Docker wheel to prevent large bubbles and help seal the crust.
- Pastry brush to apply oil to the crust before and after baking.
How To Make Pizza Hut Stuffed Crust Pizza:
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Pizza Hut Stuffed Crust Pizza
Equipment
- 16-inch perforated pizza pan
- Docker wheel
- Pastry brush
Ingredients
Pizza Dough:
- 2/3 cup warm water
- 1 tsp dry active yeast
- 2 Tbsp sugar
- 1 1/2 tsp salt
- 1 Tbsp dry milk (optional)
- 1 Tbsp oil
- 2 cups bread flour
Toppings:
- 8 string cheeses (unwrapped)
- 1/2 cup marinara sauce (thick, sweet)
- 2 cups shredded low-moisture mozzarella
- 2 oz pepperoni
- 2 oz purple onion, sliced
- 2 oz mushrooms, sliced
- 2 oz green bell peppers, sliced
Instructions
Directions:
- Make the dough: Combine warm water, yeast, sugar, salt, dry milk (if using), oil, and flour in a mixer. Knead on low for about 5 minutes. Shape into a ball, place in a greased bag, and refrigerate overnight.
- Assemble: Remove dough and let rest briefly at room temperature. Roll out to a 16-inch circle and transfer to a greased perforated pizza pan. Place the string cheeses around the edge, leaving a 1-inch border. Fold the dough over the string cheese and pinch to seal.
- Run a docker wheel across the center and toward the crust to prevent large bubbles and help seal the seam.
- Spread marinara sauce over the pizza, add shredded mozzarella and your toppings.
- Brush the crust with cooking oil and bake on the bottom rack of a preheated 500°F oven for 7–9 minutes or until golden and cooked through.
- Brush the crust with additional oil right out of the oven and serve hot.
Notes
- Using a docker wheel and perforated pan helps replicate the restaurant texture and prevents the dough from puffing irregularly.
- Brush the crust both before and after baking for the classic glossy finish.
Nutrition (per serving)
Calories: 390 kcal • Carbs: 31 g • Protein: 18 g • Fat: 21 g