Why did the filling leak?

If the filling leaks during baking, it means the crust wasn't sealed properly or the dough was rolled too thin. Ensure you pinch all seams firmly before baking.

How do I handle sticky dough?

If the dough is too sticky to work with after rising, add a small amount of extra bread flour to the work surface during rolling, but avoid adding too much, as it will make the crust dense.

Can I use dried herbs?

Yes, you can substitute dried herbs for fresh in the filling, but reduce the quantity significantly; use about 1/3 less dried herbs as they are more potent.

Ensure your yeast is fresh and your water temperature is correct. If the kitchen is cold, find a warm spot (like on top of a warm oven or near a window) to help it rise faster.

pizza dough recipe bread flour with irresistible garlic-herb mozzarella stuffed crust

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I truly believe that making homemade pizza from scratch is one of the most rewarding family-friendly meals you can cook together. The smell of the yeast activating and the dough rising is simply perfect. This easy pizza dough recipe bread flour delivers a chewy texture that holds up to toppings, avoiding a cracker-like finish.

The high protein content in the bread flour creates a robust structure, essential for a large pizza that can handle a savory garlic-herb stuffed crust. We’ve simplified this process for home bakers to ensure success every time, proving that homemade stuffed-crust pizza is entirely within reach.

Ingredients

300 ml (1 ¼ cups) Warm Water
Temperature matters here: aim for 38-43°C (100-110°F). If too hot, it kills the yeast; if too cold, the yeast won’t activate properly.
5 g (1 teaspoon) Granulated Sugar
This feeds the yeast and helps create a better rise and flavor. A small amount is all that’s needed for this initial activation. (If you prefer a no-sugar dough, you can omit this, but it may take longer to rise.)
7 g (2 ¼ teaspoons or 1 packet) Active Dry Yeast
This leavens the dough and provides the rise. Make sure it’s fresh; older yeast may not activate properly.
400 g (3 ¼ cups) Bread Flour, plus extra for dusting
The high protein content in bread flour develops strong gluten strands, essential for a chewy pizza crust that holds up to toppings. This specific pizza dough recipe bread flour avoids the common mistake of using all-purpose flour for best results.
8 g (1 ½ teaspoons) Fine Sea Salt
Salt controls the yeast activity and enhances flavor. Do not add salt directly to the yeast at first; add it with the dry flour.
30 ml (2 tablespoons) Olive Oil, plus more for bowl and drizzling
Adds flavor and helps prevent the dough from sticking, while also improving texture and keeping it soft. You’ll also need extra for coating the bowl during the rise.
150 g (1 ½ cups) Low-Moisture, Full-Fat Mozzarella Cheese (Grated)
Essential for the gooey stuffed crust. Ensure it’s low-moisture; fresh mozzarella contains too much water and can make the dough soggy. (You can also use a mixture of mozzarella and provolone for a more complex flavor.)
15 g (¼ cup) Fresh Parsley and 5 g (1 tablespoon) Fresh Oregano (Chopped)
Provides fresh, aromatic flavor to the stuffing. Fresh herbs are preferred for the filling, but you can substitute with 1 teaspoon each of dried parsley and oregano in a pinch.
1 large clove Garlic (Finely minced)
Adds a pungent, savory element to the stuffed crust. Using fresh garlic provides a much better flavor than pre-minced jarred garlic.
15 ml (1 tablespoon) Olive Oil for Filling
Used to bind the cheese and herbs in the filling and help keep it moist inside the crust.

Instructions

Activate the Yeast: In a large mixing bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy, indicating the yeast is active and ready to use. If the mixture doesn’t foam after 10 minutes, your water was likely too cold or hot, or the yeast is old; discard and start over.
Combine and Knead the Dough: In a separate large bowl, whisk together the bread flour and fine sea salt to evenly distribute the salt. Pour the activated yeast mixture and 30 ml (2 tablespoons) olive oil into the dry ingredients and mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10-12 minutes by hand, or 5-7 minutes with a stand mixer fitted with a dough hook, until the dough is smooth, elastic, and springs back when lightly pressed.
First Rise (Bulk Fermentation): Lightly oil a clean large bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. A warm oven (turned off) or a sunny spot in the kitchen works perfectly; cold temperatures will significantly lengthen the rise time for this pizza dough recipe bread flour.
Prepare the Stuffed Crust Filling: While the dough is rising, prepare the stuffed crust filling. In a small bowl, combine the grated mozzarella cheese, 10 g (2 tablespoons) of the finely chopped fresh parsley, fresh oregano, minced garlic, and 15 ml (1 tablespoon) olive oil. Mix well to combine all ingredients thoroughly so the flavor is evenly distributed.
Shape and Fill the Pizza Dough: Once the dough has doubled, gently punch it down to release the air and transfer it to a lightly floured surface. Gently roll out this pizza dough recipe bread flour into a large circle, approximately 30-35 cm (12-14 inches) in diameter. If making two smaller pizzas, divide the dough in half before rolling. Carefully spoon the mozzarella filling mixture in a continuous ring around the outer edge of the dough, about 2-3 cm (1 inch) in from the perimeter. I often make two smaller pizzas to let the kids customize their own toppings.
Seal the Crust and Prepare for Baking: Fold the edge of the dough over the filling, gently pressing down and sealing it firmly to create a plump, cheese-filled crust. Pinch any seams to ensure the filling is completely enclosed; check for any thin spots that might tear during baking. Carefully transfer the dough to a parchment-lined pizza peel or baking sheet.
Bake the Pizza: Preheat your oven to 230-250°C (450-480°F) with a pizza stone or steel inside, if using, for maximum heat. Add your desired pizza sauce and toppings to the center of the pizza, being careful not to overload the crust. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly caramelized.
Finish and Serve: Remove the pizza from the oven and let it cool on a wire rack for 2-3 minutes before slicing to allow the cheese in the crust to set slightly. Finish with a generous sprinkle of the remaining fresh, vibrant green chopped parsley and a final delicate drizzle of extra virgin olive oil over the crust. Serve hot, showcasing the thick, golden-brown stuffed crust as you slice.

The Benefit of Using Bread Flour for Pizza Dough

Bread flour is essential to this pizza dough recipe for creating a superior homemade crust. The high protein content in bread flour (12-14%) creates strong gluten strands when kneaded, which is vital for a thick, chewy crust that can support toppings. The result is a lighter, chewier interior and a crispy exterior, much better than using all-purpose flour for this type of pizza. For this stuffed crust recipe, using bread flour prevents the dough from tearing during stretching and sealing.

Troubleshooting Your Stuffed Crust Pizza

This section addresses common issues in home baking.

Why did the filling leak? If the filling leaks during baking, it means the crust wasn’t sealed properly or the dough was rolled too thin. Ensure you pinch all seams firmly before baking.
How do I handle sticky dough? If the dough is too sticky to work with after rising, add a small amount of extra bread flour to the work surface during rolling, but avoid adding too much, as it will make the crust dense.
Can I use dried herbs? Yes, you can substitute dried herbs for fresh in the filling, but reduce the quantity significantly; use about 1/3 less dried herbs as they are more potent.
My dough won’t rise. Ensure your yeast is fresh and your water temperature is correct. If the kitchen is cold, find a warm spot (like on top of a warm oven or near a window) to help it rise faster.

FAQs

Can I make this pizza dough ahead of time?

Yes, once the dough completes its initial rise, you can store it in the refrigerator for up to 3 days. Let it sit at room temperature for 30 minutes before shaping.

Can I freeze the dough?

Yes, after the first rise, punch down the dough, form it into a disk, and wrap it tightly in plastic wrap before freezing for up to 3 months. Thaw overnight in the refrigerator.

Do I need a pizza stone for this recipe?

While a pizza stone or steel helps achieve a crispier bottom crust, it’s not strictly necessary. You can bake this pizza successfully on a preheated baking sheet. When I make this for a quick weeknight dinner, I just use a regular sheet pan and crank up the heat.

What are the best toppings for a stuffed crust pizza?

Stick to lighter toppings to avoid overwhelming the cheese filling. Classic options like pepperoni, mushrooms, and simple tomato sauce work well.

How do I reheat leftover stuffed crust pizza?

The best method for reheating is in the oven at 180°C (350°F) for 5-10 minutes. The microwave will soften the crust too much.

Can I adjust the amount of filling?

Yes, but avoid overloading the crust with filling, as it can make it difficult to seal and may lead to leakage during baking.

Conclusion

This easy pizza dough recipe with bread flour provides a chewy, satisfying foundation for your next family dinner. The garlic-herb stuffed crust elevates this simple meal into something truly special, making it a reliable choice for easy dinner ideas. Save this recipe for future meal prep and share it with friends who love homemade pizza.