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homemade sourdough stuffed crust pizza
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Stuffed Crust Sourdough Pizza

A cheesy, golden crust with the tangy flavor of sourdough—easy, delicious, and family-approved.
Prep Time 8 hours
Cook Time 20 minutes
Servings 6 slices

Ingredients

Sourdough Pizza Crust

  • 100 grams sourdough discard (or unfed starter) or 50g of active sourdough starter
  • 325 grams filtered water room temperature
  • 30 grams olive oil
  • 450 grams all-purpose flour
  • 50 grams bread flour or whole wheat flour
  • 10 grams fine mineral salt or sea salt

Stuffed Crust

  • 1 Tbsp cornmeal
  • 7 mozzarella cheese sticks unwrapped
  • 1 Tbsp butter melted
  • 1 tsp garlic powder

Topppings

  • pizza sauce
  • cheese
  • your choice of topping

Instructions

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.
  • In a small bowl, melt the butter and mix in the garlic powder.
  • Using a pastry brush, add the melted butter to the crust.

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.