Andy Montoya
There are few things more satisfying than biting into a slice of pizza and getting a mouthful of melted cheese from the crust. Luckily, it's easy to make a stuffed crust pizza at home, and you can use store-bought or homemade dough. The key to a good stuffed crust is the cheese you use: string cheese is the perfect shape and texture for creating those melty pockets, but you can also use shredded mozzarella or cut fresh mozzarella into thin pieces. If you're feeling adventurous, you can even add herbs or experiment with different types of cheese, like cheddar, gouda, or parmesan.
| Characteristics | Values |
|---|---|
| Dough | Store-bought or homemade |
| Dough ingredients | Self-raising flour, cottage cheese, Greek yoghurt or plant-based yoghurt alternative, all-purpose flour, baking powder, rapid-rise yeast, sugar, salt, water, olive oil |
| Cheese | String cheese, mozzarella, cheddar, provolone, gouda, parmesan, gorgonzola, fontina, goat's cheese, gruyère |
| Other ingredients | Herbs, Italian seasoning, oregano, basil, tomatoes, marinara sauce, passata, tinned tomatoes, meat, vegetables, pepperoni, jalapeños, ham, chicken, peppers, mushrooms, olives |
| Baking temperature | 425°F, 450°F, 500°F |
| Baking time | 10 minutes, 18-24 minutes, 12-15 minutes, 20-25 minutes, 30 minutes |
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What You'll Learn
Using string cheese
String cheese is the perfect shape and size for creating a stuffed crust pizza. It has the ideal width, texture, and stringy consistency for a melty cheese pocket inside the pizza crust. It is also easy to work with and can be found in most grocery stores.
To make a cheese-stuffed crust pizza with string cheese, start by preheating your oven to 425°F-450°F (230°C). Then, prepare your pizza dough by lightly flouring your work surface and the dough itself. Next, stretch out the dough until it is thin and just barely fits on your pizza pan or stone, aiming for a diameter of around 12 inches. If the dough keeps shrinking, cover it lightly and let it rest for 5-10 minutes before trying again.
Once you have your dough ready, it's time to add the string cheese. Place the string cheese sticks in a circle, leaving a small gap of around 3/4 inch to 2 inches from the edge of the dough. If you want a neater-looking pizza, you can squeeze the string cheese sticks to bend them. Make sure the cheese sticks are close together and form a complete circle.
Now, carefully fold the edges of the dough over the string cheese, pinching and pressing down to seal it shut. Ensure that the cheese is completely enclosed by the dough to avoid any cheese melting out. Finally, add your desired toppings, sauces, and additional cheese.
Bake your pizza at 450°F (230°C) for 8-12 minutes, or until the crust is crispy and golden. For a crispier crust, consider using a pizza stone or steel, as they provide a hotter baking surface. Once the pizza is done, let it rest for a few minutes before slicing and serving. Enjoy your homemade cheese-stuffed crust pizza!
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Adding herbs to the cheese
There are many ways to add cheese to the inside of your pizza crust. One popular method is to use string cheese, which is the perfect shape, width, and texture for creating those melty cheese pockets inside the crust. You can also use shredded mozzarella or thin pieces of fresh mozzarella to line the edges of your crust.
Now, let's talk about adding herbs to the cheese. This is a great way to infuse flavour into your pizza crust and create a unique and tasty experience. Here are some tips and instructions for adding herbs to your cheese-filled pizza crust:
- Choose your herbs: You can select a variety of fresh herbs such as rosemary, oregano, basil, or parsley. You can use a single type of herb or create your own blend by mixing several herbs.
- Prepare the herbs: Finely chop or mince the herbs to ensure they mix well with the cheese and don't create large chunks in your crust. You want the herbs to be evenly distributed and provide flavour without overpowering the cheese.
- Combine herbs and cheese: In a small bowl, mix the chopped herbs with the shredded or grated cheese of your choice. You can use a single type of cheese or a combination, such as mozzarella, cheddar, Gruyère, or Parmesan. The herbs will stick to the cheese, making it easier to distribute them evenly in the crust.
- Add to the crust: Once you have prepared your pizza dough and created the pockets or lining for the cheese, carefully add the herb-cheese mixture. Ensure it is tucked tightly into the crust to avoid any leakage during baking.
- Seal and bake: Follow the instructions for your specific pizza recipe to seal the crust and prepare the pizza for baking. Typically, you will fold the edges of the crust over the cheese and herb mixture, pressing firmly to seal it shut. Then, bake your pizza according to the temperature and timing instructions for your chosen recipe.
- Enjoy the flavours: Once your pizza is baked to perfection, let it cool slightly, cut yourself a slice, and enjoy the explosion of flavours! The herbs will enhance the taste of the cheese and provide a delightful aroma, creating a unique and mouth-watering pizza experience.
By adding herbs to the cheese inside your pizza crust, you can elevate the flavours, aromas, and overall enjoyment of your homemade pizza. Experiment with different herb and cheese combinations to find your favourite pairings!
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Prebaking the crust
Preparing the Dough:
Start by preparing the pizza dough. You can use a store-bought dough or make your own from scratch. If you're making your own dough, combine flour, yeast, and salt in a large bowl. You can also add sugar and olive oil to this mixture. Gradually add water to form a soft dough. If using active dry yeast, ensure the water is warm (around 120°-130°F) to activate the yeast.
Rolling and Shaping:
Let the dough rest for a few minutes, then turn it out onto a lightly floured surface. Roll the dough into a circle, oval, or rectangle, aiming for a thickness of about 1/4 to 1/2 inch. The size of the dough will depend on your desired pizza size and the number of servings. Remember that the dough will expand during baking, so don't make it too thin.
Adding Cheese:
Before shaping the dough, add your chosen cheese to the edges of the dough circle. String cheese, mozzarella, cheddar, provolone, gouda, or a combination of these cheeses are excellent options. You can use shredded, sliced, or stick cheese, depending on your preference. Create a narrow pile of cheese or cut thin pieces to line the edges. You can also add herbs and spices to the cheese for extra flavour.
Folding and Sealing:
Once the cheese is in place, carefully fold the edges of the dough over the cheese. Press down firmly to seal the cheese inside the crust. Make sure there are no gaps, as the cheese may melt out during baking. You can use a fork to press and seal the edges further.
Prebaking:
Place the prepared crust on a greased pizza pan or a baking sheet. Prick the dough thoroughly with a fork to prevent air bubbles from forming during baking. Preheat your oven to a temperature between 400°F and 450°F, depending on your oven's performance and the desired crust texture. Bake the crust for 10 to 15 minutes, keeping a close eye on it to avoid over-baking.
Once the crust is prebaked, you can add your favourite toppings and bake the pizza according to your recipe. Enjoy the cheesy goodness!
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Using a two-ingredient dough
To make a two-ingredient pizza dough, you will need Greek yoghurt and flour. The ratio should be 1/2 cup of yoghurt to 1 and 1/4 cups of flour. You can add garlic powder and sea salt to the flour before mixing in the yoghurt for extra flavour. Mix the ingredients together in a bowl until a dough is formed, adding extra flour if the mixture is too sticky.
Once your dough is formed, transfer it to a work surface floured with self-rising flour. Using your fingers, press dents into the surface of the dough to prevent bubbling. You can then add your cheese. String cheese is recommended as it is the perfect shape, width, and texture for creating those melty cheese pockets inside the pizza crust. However, you can also use mozzarella or cut fresh mozzarella into thin pieces to line around the edges. Fold the edges of the dough over the cheese and press down firmly to seal shut. Make sure the cheese is tucked into the crust super tight, otherwise, it will melt out onto the pizza.
Preheat your oven to 500 degrees F (260 degrees C). Brush the dough with olive oil and add your favourite toppings. Bake the pizza for 10-15 minutes, or until the crust is golden brown.
This dough can also be made with cottage cheese instead of Greek yoghurt.
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Choosing the right cheese
String cheese is often recommended as the ideal choice for stuffed crust pizza due to its shape, width, and texture. It is easy to work with and creates those desirable, gooey cheese pockets inside the pizza crust. You can use full-fat mozzarella string cheese, tearing it into 8 to 10 pieces and placing them around the edge of the pizza with minimal gaps.
If string cheese is not available or not to your taste, shredded mozzarella or fresh mozzarella cut into thin pieces can be used instead. Mozzarella is a classic pizza cheese, and its mild flavour can be balanced with a stronger cheese underneath the crust, such as Parmesan, Cheddar, or Gruyère. These harder cheeses can add a bold, smoky flavour and a crunchy texture to the crust.
For a more complex flavour profile, you could try a combination of cheeses. Fontina and Cheddar work well together, with Fontina melting smoothly and providing a subtle flavour that allows the Cheddar to shine. For a garnish, freshly grated Parmesan can add a salty, savoury note, or you could use Pecorino Romano as a substitute.
Remember, the key to a successful stuffed crust pizza is to ensure your cheese is fully enclosed within the crust to create those delicious, cheesy pockets.
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Frequently asked questions
String cheese is the best option for stuffed crust pizza due to its shape, width, and texture, which create melty cheese pockets inside the pizza crust. However, shredded mozzarella or thin pieces of fresh mozzarella can also be used.
You will need flour, sugar, salt, yeast, water, and olive oil. You can also add in Italian seasoning such as oregano and basil.
First, roll out your dough and place string cheese around the edge of the pan. Then, fold the dough over the cheese and press down to seal shut. Make sure there are no gaps, or the cheese will melt out of the crust.
Prebaking the crust before adding toppings ensures that the cheese inside will melt completely. Bake the crust at 425°F for 10 minutes, then add your toppings and bake at 400°F for 20-25 minutes or until the crust is golden brown and the cheese is bubbly.
Yes, you can add a thin layer of grated Parmesan or another cheese of your choice to the bottom of the pizza pan before placing the dough on top. This will add flavor and a crispy, crunchy texture to the finished pizza.
