How to Make Pizza Hut Stuffed Crust Pizza at Home

A stuffed crust pizza uses a large round of dough stretched to about 16 inches, with string cheese placed along the outer edge. The dough is folded over and sealed so the crust encloses the cheese, then the pizza is topped and baked.

Professional kitchens often use a docker wheel to pierce the dough and prevent excessive rising. At home, a perforated pizza pan and neutral oil will help you mimic the original result.

Stuffed crust is delicious with a supreme topping mix, but you can tailor toppings to taste. A typical set of ingredients includes:

• Pizza dough — made with active dry yeast, sugar, salt, dry milk (optional as a dough enhancer), water, oil, and bread flour.
• Tomato sauce — a thick, sweet marinara works best.
• Mozzarella cheese — low-moisture part-skim block mozzarella, grated.
• String cheese — 8 unwrapped string cheese sticks for stuffing the rim.
• Toppings — pepperoni, mushrooms, green bell peppers, and purple onion are classic choices for a supreme-style pie.
• Oil — a neutral oil for greasing the pan and brushing the crust before and after baking.

Overview of the process:

1. Make the pizza dough by combining warm water, yeast, sugar, salt, dry milk, oil, and flour. Knead until smooth, shape into a ball, place in a greased bag, and refrigerate overnight.
2. Remove the dough and let it rest 5 minutes at room temperature. Roll to a 16″ circle and transfer to a greased 16″ perforated pan.
3. Place 8 string cheese pieces around the edge, leaving a 1-inch border. Fold the dough over the cheese and pinch to seal.
4. Dock the center of the pizza with a docker wheel to prevent large bubbles.
5. Spread a thick marinara sauce, add grated mozzarella and toppings.
6. Brush the crust with oil and bake at 500°F on the bottom rack for about 7–9 minutes, until golden. Brush additional oil on the crust right out of the oven.

Chef’s Tip: Brushing oil after baking gives the crust the glossy, signature look.

Commercial ovens run hot, so preheat your home oven to its highest setting—ideally at least 500°F. High heat shortens bake time and gives a better crust without special equipment. Use a perforated pan for best results.

Soybean oil is commonly used in commercial kitchens because it’s neutral and odorless. Sunflower or other mild-flavored oils work well at home. Use oil for greasing the pan, brushing the crust before baking, and brushing again after baking.

Sealing tips:

• Stretch the dough to 16 inches so the edge is wide enough to fold over the string cheese without making the center too thick.
• Place the string cheese pieces evenly with a 1-inch border. Fold the excess dough over and pinch firmly to seal.
• Dock the center with a docker wheel; this also helps press the seam closed.
• Bake on a well-greased perforated pan to encourage even baking and a crisp underside.

You can freeze raw pizza dough. Consider increasing yeast slightly if freezing, as freezing can reduce yeast activity. Freeze within a month. To freeze: place dough balls on parchment, flash-freeze, then transfer to freezer bags. Thaw completely before using.

Reheat leftover slices using one of these methods:

• Bake at 350°F for 7–8 minutes until crisp.
• Microwave on high in 30-second intervals until heated.
• Cover and reheat in a preheated skillet until hot.

To check yeast: dissolve it in warm water with a pinch of sugar. If it foams, it’s active. Use water around 95–100°F for activation. If not refrigerating and baking immediately, increase the yeast by 1 teaspoon. Avoid hot water, which kills yeast.

Serve with a leafy green salad or simple sides to balance the meal. A crisp salad adds freshness and complements the rich pizza.

Major chains offering stuffed crust include Pizza Hut, Papa John’s, and Little Caesars, and several frozen brands offer stuffed crust varieties. Domino’s currently does not list a stuffed crust pizza but does offer cheesy bread options.

Pizza Hut launched its commercial stuffed crust pizza on March 25, 1995. The concept was developed to make the crust more appealing; Pizza Hut popularized the version that became widely known.

Pizza Hut Stuffed Crust Pizza

Make Pizza Hut Stuffed Crust Pizza at home: a homemade dough wrapped around string cheese, topped with supreme ingredients, and baked to a golden finish.

Equipment

• 16-inch perforated pizza pan
• Docker wheel
• Pastry brush

Ingredients

Pizza Dough:

• 2/3 cup warm water
• 1 tsp active dry yeast
• 2 Tbsp sugar
• 1 1/2 tsp salt
• 1 Tbsp dry milk (optional)
• 1 Tbsp oil
• 2 cups flour

Toppings:

• 8 string cheeses, unwrapped
• 1/2 cup marinara sauce
• 2 cups grated low-moisture mozzarella
• 2 oz pepperoni
• 2 oz purple onion, sliced
• 2 oz mushrooms, sliced
• 2 oz green bell peppers, sliced

Directions

1. Make the dough: Combine warm water, yeast, sugar, salt, dry milk, oil, and flour in a mixer bowl. Knead on low for about 5 minutes until smooth. Shape into a ball, place in a greased bag, and refrigerate overnight.
2. Assemble the pizza: Let dough rest 5 minutes at room temperature. Roll to a 16-inch circle and transfer to a greased perforated pan. Place string cheeses around the edge, leaving a 1-inch border, then fold the dough over and pinch to seal.
3. Run a docker wheel over the center area to dock the dough and reach the crust.
4. Spread marinara sauce over the center, sprinkle grated mozzarella, and add toppings.
5. Brush the crust with oil and bake on the bottom rack of a preheated 500°F oven for 7–9 minutes or until golden.
6. Brush the crust again with oil immediately after baking and serve hot.

Notes

• Use a docker wheel and a perforated pan for best results.
• Cold proofing the dough overnight produces a sweeter, softer crust.

Nutrition (per serving)

Calories: 390 kcal | Carbs: 31 g | Protein: 18 g | Fat: 21 g