Friday Bakes in 3 Parts – Stuffed Crust Pizza

Since 1 pizza isn’t enough for my family and we like thick crust, I have taken to doubling our standard sourdough pizza crust recipe from King Arthur Flour.

Sourdough Pizza Crust

I have posted about pizza crust before, in this post. This time though, I decided to try making the crust into a cheese-stuffed crust. I also brushed the crust all over with  melted butter and roasted garlic powder. I was also more prepared this time and was able to make a kid-friendly pizza that disappeared and a supreme-style pizza for Josh and I to share.

The cheese-stuffed crust turned out good, but I didn’t seal the crust completely on the inside, so some of the cheese leaked out during the pre-bake. That was okay though. The melty cheese was covered up by all the toppings!

Hard salami instead of pepperoni, bacon, Italian sausage, some no-cook pizza sauce, and of course, lots of mozzarella and parmesan cheese. I am finding that I kind of like the rectangular shape for pizza.
Josh and I had a kind of healthy pizza. Well, not really, but it tasted good! Salami, Italian sausage, bacon, mushrooms, red bell pepper, red onion, a few bits of spicy chili peppers.

I was really happy with how my pizza crust turned out. We like a thicker, chewy crust, which is why I have to double the recipe.

To make the cheese-stuffed crust, I just sliced up some block mozzarella into rectangular blocks of cheese and rolled the edges of the pizza crust over them before the pre-bake. Next time, I will probably make the blocks a little bigger, maybe string cheese thickness. I also need to figure out how to seal the crust so that the cheese doesn’t leak out.

One nice thing about doing a cheese-stuffed crust is that it allowed me to actually define the edge of the pizza. Usually, my edges aren’t very clean.

The no-cook pizza sauce I used is from Fine Cooking. I halved the recipe for these two pizzas and had no sauce leftover to take up space in my fridge. My kids are more into the cheese and the toppings than the sauce so the fact that it didn’t cook on the stove is fine with me!


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Sourdough Pizza Crust – 3rd time!

I had two bowls of sourdough starter taking up space in my fridge, plus it is Friday! So what do I decide to make? Sourdough pizza crust using one bowl of sourdough starter!

Number one, I probably will not do this again when my oldest son has band practice (he plays the flute). It was at the wrong time of afternoon and I had to put off getting the crust into the pans because of it. Dinner ended up being at 6:30! That’s a little too late for us.

Number two, I don’t know why, but my family ate this crust up. There were no leftovers! The last time I made this crust there were leftovers.

I used the same recipe I did the last time: King Arthur Flour Sourdough Pizza Crust.

The things I changed:

  1. I used my own Pizza Dough seasoning.
  2. I doubled the recipe.

Pizza Dough seasoning

Pizza Dough Seasoning

Note: I used Penzey’s spices.

2 tsp grated Parmesan cheese

2 tsp Brady Street Cheese Sprinkle

1/4 Tbsp roasted garlic seasoning

1/4 Tbsp toasted granulated onion

1/4 Tbsp Tuscan Sunset


This is my happy sourdough starter. I had an extra bowl of it in the fridge for when I wanted to make pizza crust again. I have to double the recipe for the pizza crust to feed all of us and that takes 2 cups of starter. If I used my main starter for this, I would have no starter left!


Because of the larger amount of pizza dough, I wasn’t able to use my KitchenAid mixer to knead the dough for me. I ended up kneading the dough by hand for about 15 minutes. I’m still not sure that was long enough either! It probably could have used another 5-10 minutes. I got a good arm workout today.


My pizza dough proofed for a VERY long time. Probably too long! I just was not able to get the dough into the pan when I wanted to. I started the dough around 10 and had it in the bowl to rise by about 11. I was going to try and get the dough into the pan around 2:45 to 3 but that didn’t work out (band practice was at 2:15). I had to wait until almost 4 to prepare the pans.


One of the pans of pizza dough ready to be baked. I pre-baked the crust for 8 minutes at 450 degrees F after brushing it with olive oil.

pizzaslice pizzawhole

After the pre-bake, I put the toppings on: pizza sauce, bacon, salami, provolone, mozzarella, and purple kale. Yes, kale! The pizza needed some green (and some purple too!) and that was all the green I had in the fridge that would work.

My suspicions on why these pizzas disappeared and my last ones didn’t:

  1. Everything tastes better with bacon. This is a fact.
  2. The kale? No, that can’t be it.
  3. The pizza dough seasoning?

I think I might have gone overboard with the garlic. The roasted garlic seasoning I used is VERY strong. I probably could have used half what I did.

The crust didn’t rise in the pans as much as I would have liked, but that’s okay. Since there were no leftovers, I guess the crust was good!

I was REALLY surprised that there were no complaints about the kale. At least, no complaints that I heard. My youngest son did ask “what are these black things?” though. He did eat it even after picking it off. I actually liked the kale on the pizza. It provided some leafy crispiness.

My pizza must always have bacon on it from now on. Always.


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