Delicious Stuffed Crust Sourdough Pizza | Your New Homemade Favorite

There’s just something about stuffed crust pizza that makes it irresistible. The gooey, cheesy edges paired with a perfectly crisp crust—it’s comfort food at its finest. But when you make it with sourdough, you take that familiar favorite to the next level. A stuffed crust sourdough pizza not only tastes incredible, but it’s also easier to digest, more nutrient-dense, and free from unnecessary additives you’d find in takeout or frozen pizza.

Whether you’re making pizza night a family tradition or just want to try something new with your sourdough starter, this recipe will become one of your most-requested meals.

Why Make Stuffed Crust Sourdough Pizza?

Most pizza doughs rely on commercial yeast, which can be quick but often lacks depth of flavor. With sourdough, you get:

• Better Digestibility – The natural fermentation helps break down gluten and phytic acid, making it gentler on your gut.
• Richer Flavor – Sourdough adds a subtle tang that pairs perfectly with gooey cheese and your favorite toppings.
• Nutrient Boost – The fermentation process unlocks more vitamins and minerals in the grains.
• Cleaner Ingredients – No additives, conditioners, or inflammatory oils—just wholesome, real food.

When you combine these benefits with the fun of a stuffed crust, you get a stuffed crust sourdough pizza that’s both nourishing and indulgent.

How to Get A Perfect Stuffed Crust

Stuffed crust sounds fancy, but it’s actually very simple to make. You’ll roll out your dough slightly larger than your pan, place a line of string cheese around the edges, and fold the dough over to seal. Mozzarella string cheese works great for an easy option, but you can also use shredded mozzarella or even experiment with cheeses like provolone or cheddar.

A few tips for success:

• Seal Well – Make sure to press the edges firmly so the cheese doesn’t leak out during baking.
• Brush With Butter for Crispness – If you like a crispier crust, brush melted butter on the crust before baking.
• Use a Pizza Stone or Steel – This helps mimic a pizzeria-style crust with that irresistible chewy-but-crisp bite.

Family-Friendly Pizza Night

One of my favorite things about homemade pizza night is how customizable it is. I’m looking forward to having my kids help stretch the dough, sprinkle on cheese, or choose toppings. And because you’re starting with a nutrient-rich sourdough base, you can feel good about making it a weekly tradition.

Plus, who doesn’t love pulling apart a slice of pizza with melty cheese oozing from the crust? It’s an instant crowd-pleaser.

Frequently Asked Questions About Stuffed Crust Sourdough Pizza

Can I make sourdough pizza crust ahead of time?
Yes! You can prepare the dough the night before and keep it in the fridge until you’re ready to assemble. Adding a longer fermentation time will make this stuffed crust sourdough pizza even easier to digest and give it a deeper flavor.

Does sourdough crust freeze well?
Absolutely. You can freeze baked pizza or freeze the dough itself. Just let the dough thaw in the fridge overnight before using.

What if I don’t have string cheese?
No problem! Just roll up shredded mozzarella or your favorite cheese blend—it may ooze a little more, but it’s delicious.

How to Make Stuffed Crust Sourdough Pizza

Make the Dough

• Combine all dough ingredients in a large bowl. Stir with a wooden spoon until no dry flour remains.
• Cover and let the dough rest for 45 minutes.

Stretch & Fold (3 Rounds)

• First set: Perform a stretch and fold, then cover and rest for 30 minutes.
• Second set: Repeat the stretch and fold, rest another 30 minutes.
• Third set: Do the final stretch and fold. Cover and let the dough rise at room temperature for 6–8 hours, or until it has doubled in size.

Preheat Oven

• When the dough is ready, preheat your oven to 375°F (190°C).

Divide the Dough

• Lightly flour your counter and divide the dough into two equal pieces.
• You can freeze one half for another night, or make two pizzas at once.
• Note: This recipe makes one stuffed crust pizza. If making two, double the amount of cheese you use for the crust.

Shape the Dough Ball

• Take one piece of dough and gently roll and tuck the edges under.
• Pull the dough ball toward you so the bottom lightly drags on the counter, creating a smooth, round base.
• Let rest for 5 minutes.

Form the Pizza Base

• Roll or stretch the dough into a circle slightly larger than your desired pizza size.
• The dough should be thin but not tearing.
• If the dough resists stretching, let it rest for 5 minutes and try again.

Prepare the Pan

• Sprinkle cornmeal on your baking pan or pizza stone.
• Place your stretched dough round on top.

Stuff the Crust

• Lay mozzarella sticks (or cheese of choice) around the edge of the dough, leaving about 1–2 fingers’ width between the cheese and the edge.
• Fold the outer edge of the dough over the cheese and press firmly to seal.
• Use your fingers to pinch the dough around the cheese so it won’t leak while baking.

Add Toppings

• Spread sauce, add toppings, and finish with cheese.
• (Optional) Brush the crust with garlic butter for extra flavor.

Bake

• Bake the pizza for 20–30 minutes, until the crust is golden and the cheese on top is bubbly and slightly browned.

Rest & Slice

Remove from the oven and let the pizza rest for 5 minutes before slicing. This makes it easier to cut and keeps the cheese in place.

More Sourdough Recipes You’ll Love

• My Sourdough Sandwich Bread
• My Favorite Beginner’s Sourdough Bread Recipe by Farmhouse on Boone
• My Favorite Sourdough Cracker Recipe by Little Spoon Farm

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