Stuffed Crust Pizza

Name: Stuffed Crust Pizza
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: American
Ingredients: 325g (1 cup 7 tbsp) warm water (110ºF); 5g (1 1/2 tsp) Caputo Dry Yeast; 500g (3 1/4 cup) Antimo Caputo “00” Pizza Flour; 10g (1 tbsp) Jacobsen Kosher Sea Salt; 2 tbsp extra virgin olive oil; 1 clove garlic, minced; 1 tsp Cattleman’s Grill Italiano Seasoning; 1 can Ciao San Marzano Tomatoes, crushed by hand; 1 tbsp pesto; 12 each (12 oz) mozzarella cheese sticks (think string cheese); 16 each (2 oz) large thin sandwich style pepperonis; 8 oz low-moisture mozzarella cheese, grated; 48 each (3 oz) small cup pepperonis; 8 oz low-moisture mozzarella cheese, grated; 48 each (3 oz) small cup pepperonis; Pepperoncinis, to taste; 2 tbsp unsalted butter; 2 tbsp Reida Farm Kansas Wildflower Honey; Urban Slicer Mojo White Seasoning

May 07, 2024 • Tom Jackson

Immerse yourself in the ultimate comfort food experience with this Wood-Fired Pepperoni Stuffed Crust Pizza recipe. Savor the taste of nostalgia but leveled up in your own backyard. Crafted with precision and passion, the dough is lovingly prepared using premium ingredients, ensuring a perfect balance of texture and flavor in every bite. The secret lies in the meticulous process of layering and assembling the pizza, from the delicate stretch of the dough to the decadent stuffing of mozzarella cheese sticks around the crust. Topped with a rich homemade sauce bursting with the vibrant essence of San Marzano tomatoes and a medley of savory seasonings, this pizza promises to tantalize your taste buds and transport you to a realm of culinary bliss. Finished with a drizzle of honey-infused butter and a sprinkling of zesty Urban Slicer Mojo White Seasoning, each slice is a symphony of taste sensations that will leave you craving for more.

Stuffed Crust Pizza

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

8

Prep Time

2 hours

Cook Time

10 minutes

Calories

711

Prepare to embark on a flavor-packed journey with our mouthwatering Stuffed Crust Pizza recipe, guaranteed to delight pizza lovers everywhere. Begin by crafting the perfect pizza dough: a blend of warm water, Caputo Dry Yeast, Antimo Caputo “00” Pizza Flour, and Jacobsen Kosher Sea Salt, resulting in a pillowy base with a satisfying chew. Meanwhile, whip up a tantalizing pizza sauce, blending extra virgin olive oil, minced garlic, Cattleman’s Grill Italiano Seasoning, hand-crushed Ciao San Marzano Tomatoes, and a touch of pesto for a burst of herbal freshness. Assemble your masterpiece by stretching the dough thin and encasing a decadent surprise within—mozzarella cheese sticks lining the crust's perimeter. Douse the dough with the vibrant sauce, then layer with large thin slices of pepperoni, a generous sprinkling of low-moisture mozzarella, and a cascade of small pepperoni cups for an extra kick. Brush the crust with a tantalizing mixture of unsalted butter and Reida Farm Kansas Wildflower Honey, enhancing its golden hue and adding a hint of sweetness. Sprinkle with Urban Slicer Mojo White Seasoning for a zesty finish. Slide the pizza into your preheated Yoder Smokers YS640s Pellet Grill turned Wood Fired Oven, spinning it every few minutes until the crust is golden and the toppings are bubbling with flavor. Complete this culinary masterpiece by topping with sliced pepperoncinis, adding a tangy kick that elevates each bite to new heights of deliciousness. Get ready to savor every cheesy, pepperoni-packed bite of this Stuffed Crust Pizza—truly a symphony of flavors that will leave you craving more.

Ingredients

Pizza Dough

325g (1 cup 7 tbsp) warm water (110ºF)
5g (1 1/2 tsp) Caputo Dry Yeast
500g (3 1/4 cup) Antimo Caputo “00” Pizza Flour
10g (1 tbsp) Jacobsen Kosher Sea Salt

Pizza Sauce

2 tbsp extra virgin olive oil
1 clove garlic, minced
1 tsp Cattleman’s Grill Italiano Seasoning
1 can Ciao San Marzano Tomatoes, crushed by hand
1 tbsp pesto

Pizza Toppings

12 each (12 oz) mozzarella cheese sticks (think string cheese)
16 each (2 oz) large thin sandwich style pepperonis
8 oz low-moisture mozzarella cheese, grated
48 each (3 oz) small cup pepperonis
8 oz low-moisture mozzarella cheese, grated
48 each (3 oz) small cup pepperonis
Pepperoncinis, to taste

For The Crust

2 tbsp unsalted butter
2 tbsp Reida Farm Kansas Wildflower Honey
Urban Slicer Mojo White Seasoning

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Directions

To make the dough:

Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Stir and let sit for 5 minutes. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low (2nd gear on the KitchenAid) until a ball is formed, about 1 minutes. Once all ingredients are incorporated and a ball is formed mix 8 minutes. Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size. Turn out onto a floured surface and divide into 2 equal portions. Roll each half into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use. On a floured work surface, stretch the dough thin.
Preheat your Yoder Smokers YS640s Pellet Grill to 500ºF, with the Yoder Smokers Wood Fired Oven installed.

To make the sauce:

Drain canned whole tomatoes in a strainer. Place the tomatoes in the blender. Add pesto, extra virgin olive oil, Cattleman’s Grill Italiano Seasoning and garlic. Blend until smooth.
Slide the pizza dough onto a well-floured pizza peel.
Roll the dough out with a rolling pin. Divide cheese sticks in half and position around the perimeter of the dough.
Wet the edge of the pizza dough, brushing with water. Roll the dough over the cheese sticks and press to stick the dough to itself, enclosing the cheese.
Add about one half cup of pizza sauce to the dough and spread evenly.
Cover the sauce with about 8 large thin slices of pepperoni.
Cover the pepperoni with about one cup of low moisture mozzarella.
Top the mozzarella with small pepperoni cups.
Melt the butter and honey together. Brush the mixture onto the top of the crust, takin care to not let it drip onto the peel, which would cause the pizza to stick.
Sprinkle the Urban Slicer Mojo White Seasoning over the crust and toppings.
Turn the grill temp down to 450ºF. Launch the pizza into the wood fired oven.
Spin every couple of minutes until browned on top and bottom, about 9 minutes. Top the pizza with optional sliced pepperoncinis.

Recipe Note

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Recipe Highlights and Insights:

Stuffed crust pizza, a beloved culinary innovation, emerged in the United States during the 1990s. Widely credited to Pizza Hut, which introduced it in 1995, the concept revolutionized traditional pizza offerings by encasing a ring of mozzarella cheese within the crust. This inventive twist not only transformed the texture and flavor profile of the pizza but also captured the imagination of pizza enthusiasts worldwide. The idea quickly gained popularity, inspiring numerous imitations and variations across the pizza industry. Over the years, stuffed crust pizza has become a staple in pizzerias globally, offering a delightful fusion of gooey cheese-filled crust and savory toppings, ensuring its enduring status as a cherished classic in the realm of pizza creations.