Make Pizza Hut Stuffed Crust at Home: Copycat Recipe

A stuffed crust pizza is made from a large ball of dough stretched to about 16″ and lined with string cheese around the edge. The dough is folded over and sealed to encase the cheese, then topped and baked.

Pizza makers often use a docker wheel to pierce the dough and prevent uneven rising. At home, bake on a perforated pizza pan and brush the crust with a neutral oil for an authentic finish.

Stuffed crust is great with supreme toppings. If you prefer a shortcut, simplify the meat to pepperoni and keep the vegetables: mushrooms, green bell peppers, and red onion work well.

• Pizza Dough: dry active yeast, sugar, salt, dry milk (optional), water, oil, and bread flour.
• Tomato Sauce: thick, slightly sweet marinara.
• Mozzarella Cheese: low-moisture part-skim block mozzarella, grated; string cheese for the crust.
• Toppings: mozzarella, pepperoni, mushrooms, green peppers, and red onion are classic.
• Oil: a mild flavored oil to grease the pan and brush the crust before and after baking.

Follow these summarized steps; full photos and details are provided in the recipe section below.

1. Make the dough: combine yeast, sugar, salt, dry milk (if using), water, and oil, then add flour and knead for a few minutes. Shape into a ball, place in a greased bag, and refrigerate overnight.
2. Remove dough from the fridge and let it rest briefly. Roll out to a 16″ circle and transfer to a greased 16″ perforated pan.
3. Place eight unwrapped string cheeses around the edge, leaving a 1″ border. Fold the dough over each stick and pinch to seal.
4. Dock the center dough with a docker wheel to release air pockets.
5. Spread sauce, add grated mozzarella and toppings.
6. Brush the crust with oil and bake at 500°F for about 7–9 minutes until golden. Brush crust again with oil after baking.

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

Most commercial ovens run above 500°F. At home, preheat your oven to its highest setting (at least 500°F) and bake the pizza on the bottom rack to mimic the fast, hot bake of a pizzeria. Using a perforated pan improves air circulation and crust crispness.

Soybean oil is commonly used in commercial kitchens because it’s neutral. Sunflower or other neutral oils work well too. Use oil to grease the pan, brush the crust before baking, and drizzle after baking for shine.

To prevent cheese from leaking:

• Stretch the dough to a full 16-inch circle so the crust remains thin.
• Place the 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 dough and press down the seam where you sealed the cheese.
• Bake on a greased perforated pan to help the bottom cook evenly.

Yes. Freeze uncooked dough for up to a month. Increase yeast slightly if you plan to freeze because freezing can reduce yeast activity. Flash-freeze dough balls on parchment, transfer to a freezer bag, and thaw completely before using.

Reheat leftover pizza using one of these methods:

• Bake: 350°F for 7–8 minutes until crisp.
• Microwave: heat in 30-second intervals until hot.
• Skillet: cover and heat in a preheated skillet until warmed through.

To test yeast, dissolve it with a little warm water and sugar. If it foams, it’s active. Use water around 95–100°F to activate yeast. Do not use hot water that can kill the yeast. If you won’t refrigerate the dough and plan to bake immediately, increase yeast by about 1 teaspoon.

Stuffed crust pizza pairs well with a simple leafy salad to add freshness. Other sides like wings or pasta also work if you want a heartier meal.

Chains offering stuffed crust include Pizza Hut, Papa John’s, and Little Caesars. Several frozen brands sell stuffed crust products as well.

Pizza Hut introduced its stuffed crust pizza on March 25, 1995. The idea was developed to make the crust more appealing by enclosing cheese in the rim.