Pizza Dough (Optional Stuffed Crusts!)

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“Thank you again, Sara's Secrets! I got this recipe and idea for stuffed crust from Sara Moulton's show on the food network. Made it last week---yielded four little pizzas. I topped two with lots of spinach and fresh thinly sliced seeded roma tomatoes, and the others I made with stuffed crusts and topped with zucchini and tomatoes and cheese. You can also use this dough as a calzone or focaccia dough. You could easily make a batch of this and then freeze it and pull it out whenever you want!”
1hr 40mins
2-4 crusts

Ingredients Nutrition


  1. In a bowl, combine warm water, yeast, and sugar.
  2. Stir to combine.
  3. In the food processor, combine flour and salt and pulse.
  4. Add the yeast mixture, cold water, and oil.
  5. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough.
  6. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth.
  7. Allow dough to rest for 2 to 3 minutes.
  8. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.
  9. Punch down and divide dough into 2-4 pieces.
  10. At this point, you may wrap the dough in plastic and either freeze it for up to 3 weeks or wrap it up and refrigerate it for 3-4 days.
  11. Shape dough, let rise for another 30 minutes, and top with desired toppings.
  12. Bake at 500 degrees for 10-15 minutes.
  13. Optional stuffed crust instructions: Roll out pizza.
  14. Pipe ricotta around the edge of the round and fold the edges over.
  15. Or, cut mozzarella into logs and place on the edges of the round and fold over the edges.
  16. Be sure to make slits in the tops of edges with a knife so the crusts don't explode.
  17. Top with desired toppings and bake as above.

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