Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups (360 g) all-purpose flour
- 1 cup (240 g) warm water, 105–110°F (40–43°C)
- 2 tbsp olive oil, 2 tsp sugar, 1½ tsp instant yeast, 1½ tsp fine salt
- Optional: 1 tbsp nonfat dry milk
- 3/4 cup (180 g) passata or crushed tomatoes + 1 tbsp tomato paste
- 1 tsp sugar, 1/2 tsp salt, 1 tsp dried oregano, 1/2 tsp dried basil
- 1/4 tsp each garlic powder & onion powder, pinch red pepper flakes
- 1 tsp white vinegar, 1 tsp olive oil
- 10–12 low-moisture mozzarella string cheese sticks (or 300 g batons)
- 2 cups (200 g) shredded low-moisture mozzarella; 2 tbsp grated Parmesan
- 1–2 tbsp semolina/cornmeal for dusting; 2 tbsp melted butter or 1 tbsp olive oil for brushing
Do This
- 1) Preheat a stone/steel at 525°F (275°C) for 45–60 minutes; prep a peel with semolina or a parchment sheet.
- 2) Mix flour, yeast, sugar, salt; add warm water and oil. Knead 5–7 minutes until smooth. Rise covered until doubled, 60–90 minutes.
- 3) Stir sauce ingredients; rest 10 minutes.
- 4) Roll dough to a 15-inch circle. Arrange mozzarella batons 1 inch from the edge.
- 5) Lightly moisten the outer rim, fold dough over cheese, and pinch to seal the ring. Dock the center with a fork.
- 6) Spread 1/2 cup sauce; add 2 cups shredded mozzarella. Brush rim with butter/oil; sprinkle Parmesan.
- 7) Bake 10–12 minutes until the stuffed rim blisters and the cheese bubbles. Rest 2–3 minutes; slice and serve.
Why You’ll Love This Recipe
- That nostalgic stuffed-crust bite: blistered, buttery rim with a molten mozzarella ring.
- Lightly sweet, herbed red sauce that tastes like your favorite chain, but fresher.
- Foolproof sealing method for the cheese-filled edge—no leaks.
- Home-oven friendly with options for pizza stone, steel, or pan.
Grocery List
- Produce: Fresh basil (garnish, optional), parsley (optional for garlic butter)
- Dairy: Low-moisture mozzarella block or string cheese sticks, shredded low-moisture mozzarella, Parmesan, optional dry milk
- Pantry: All-purpose flour, instant yeast, olive oil, unsalted butter, passata or crushed tomatoes, tomato paste, sugar, fine sea salt, dried oregano, dried basil, garlic powder, onion powder, red pepper flakes, white vinegar, semolina or cornmeal
Full Ingredients
Dough
- 360 g (3 cups) all-purpose flour
- 240 g (1 cup) warm water, 105–110°F (40–43°C)
- 30 ml (2 tbsp) extra-virgin olive oil
- 5 g (1½ tsp) instant dry yeast
- 9 g (1½ tsp) fine sea salt
- 8 g (2 tsp) granulated sugar
- Optional: 8 g (1 tbsp) nonfat dry milk for a tender, chain-style chew
Lightly Sweet Herbed Sauce
- 180 g (3/4 cup) tomato passata or finely crushed tomatoes
- 15 g (1 tbsp) tomato paste
- 4 g (1 tsp) granulated sugar
- 3 g (1/2 tsp) fine sea salt, plus more to taste
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch red pepper flakes (optional)
- 5 ml (1 tsp) white vinegar
- 5 ml (1 tsp) extra-virgin olive oil
Cheese & Toppings
- 10–12 low-moisture mozzarella string cheese sticks, ends trimmed, or 300 g block low-moisture mozzarella cut into 1/2-by-4.5-inch batons
- 200 g (2 cups) shredded low-moisture mozzarella
- 10 g (2 tbsp) finely grated Parmesan
For Baking & Finishing
- 1–2 tbsp semolina or fine cornmeal (for dusting peel or pan)
- 2 tbsp unsalted butter, melted, mixed with 1/4 tsp garlic powder and 1 tsp minced parsley (or 1 tbsp olive oil)
- Fresh basil, torn (optional, for serving)
- Parchment sheet (optional but helpful)
Step-by-Step Instructions
Step 1: Preheat the oven and heat your stone or steel
Place a pizza stone or steel on the middle rack. Preheat the oven to 525°F (275°C) for 45–60 minutes. If using a perforated pizza pan (no stone), preheat to 500°F (260°C) and lightly oil the pan; no extended preheat needed. Prepare a pizza peel with a generous sprinkle of semolina or set a sheet of parchment on a rimless baking sheet for easy launching.
Step 2: Make the dough
In a large bowl or stand mixer, combine flour, sugar, salt, and instant yeast. Add warm water and olive oil. Mix until a shaggy dough forms, then knead until smooth and elastic—about 5–7 minutes in a mixer (8–10 minutes by hand). The dough should be soft and slightly tacky but not sticky.
Lightly oil a bowl, add the dough, cover, and let rise at warm room temperature until doubled, 60–90 minutes. Tip: Ideal dough temperature after kneading is around 75–80°F (24–27°C).
Step 3: Stir the lightly sweet herbed sauce
Combine passata, tomato paste, sugar, salt, oregano, basil, garlic powder, onion powder, red pepper flakes (if using), white vinegar, and olive oil. Taste and adjust salt or sugar. Let it sit 10 minutes so the dried herbs hydrate. You’ll use about 1/2 cup; the rest keeps for another pie.
Step 4: Prepare the mozzarella batons for the stuffed ring
If using string cheese, trim any uneven ends and keep them cold; cold sticks seal better. If using a block, cut batons roughly 1/2 inch thick and 4–4.5 inches long. Pat dry with a paper towel so moisture doesn’t weaken the dough seam.
Step 5: Shape the base and wrap the stuffed crust
Turn the dough onto a lightly floured counter. Press into a 10-inch disk, then roll to a 15-inch circle (this gives you an extra 1 inch all around for wrapping). Transfer to a semolina-dusted peel or parchment. Arrange mozzarella batons in a tight circle 1 inch in from the edge.
Lightly brush or mist the bare outer 1 inch of dough with water. Lift that rim up and over the cheese, stretching gently. Pinch the overlapping dough firmly onto the base to seal all the way around. Press the seam down with fingertips to lock it. Dock the center area (not the stuffed rim) with a fork to prevent big bubbles. Brush the sealed ring with a little melted butter or oil.
Step 6: Sauce and cheese the pizza
Spread 1/2 cup sauce over the center, stopping about 1/2 inch before the stuffed rim. Sprinkle the shredded low-moisture mozzarella evenly over the sauced area. Dust the rim with grated Parmesan for that chain-style finish.
Step 7: Bake until the rim blisters and the cheese bubbles
Slide the pizza onto the preheated stone/steel. Bake 10–12 minutes, rotating once after 6–7 minutes, until the bottom is crisp, the center cheese is browned in spots, and the stuffed rim is deeply golden with small blisters. For extra color, broil for 30–60 seconds at the end—watch closely.
Pan method: Bake on the lower-middle rack at 500°F (260°C) for 12–15 minutes.
Step 8: Finish, slice, and serve
Brush the hot rim with the remaining garlic butter or a touch of olive oil. Let the pizza rest 2–3 minutes so the molten cheese ring settles. Sprinkle with fresh basil if you like. Slice into 8 wedges and enjoy that stretchy, cheesy edge.
Pro Tips
- Roll to 15 inches for a 14-inch pizza—this extra dough is your insurance for a fully wrapped cheese ring with no leaks.
- Keep the stuffing cheese cold and dry; moisture or warmth can cause the seam to open.
- Seal twice: pinch the fold to the base, then press the seam down to the deck—this creates a mechanical lock.
- Use parchment if launching makes you nervous; slide parchment onto the stone, then pull it out after 3–4 minutes for maximum crisping.
- Less is more with sauce: about 1/2 cup keeps the center from getting soggy and lets the crust puff dramatically.
Variations
- Pepperoni-Stuffed Rim: Tuck a few halved pepperoni slices under or alongside the cheese batons for a surprise bite.
- Three-Cheese Ring: Combine mozzarella with mild provolone and a little low-moisture cheddar for the ring (keep total around 300 g).
- Buttery Pan-Style: Build in a 14-inch oiled perforated pan or cast-iron skillet; the oil fries the bottom for a Pizza Hut–style crisp edge.
Storage & Make-Ahead
Dough can be made up to 72 hours ahead: knead, then refrigerate in an oiled, covered container; let warm 60 minutes before shaping. Sauce keeps 7 days in the fridge or 3 months in the freezer. Leftover pizza: cool completely, refrigerate up to 3 days. Reheat on a preheated sheet pan or skillet at 425°F (220°C) for 6–8 minutes until the crust re-crisps and the ring remelts (air fryer 375°F/190°C for 5–7 minutes works great). Avoid microwaving, which softens the crust.
Nutrition (per serving)
Approximate for 1 of 8 slices: 420 kcal; 20 g fat; 38 g carbohydrates; 17 g protein; 2 g fiber; 900 mg sodium. Values will vary with toppings and exact cheeses.
