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Pizza Hut Stuffed Crust Pizza

By Todd Wilbur

Score: 4.27. Votes: 11
In stock (9741 items available)
  • $0.79

Menu Description: "This unique thinner crust has a ring of cheese baked into the edge so you get cheese in the very last bite of every slice."

Brothers Dan and Frank Carney have their dear old mom to thank for helping them to become founders of the world's largest pizza chain. It was in 1958 that a family friend approached the two brothers with the idea of opening a pizza parlor, and it was the brothers' mom who lent them the $600 it took to purchase some second-hand equipment and to rent a small building. There, in the Carneys' hometown of Wichita, Kansas, the first Pizza Hut opened its doors. By 1966, there were 145 Pizza Hut restaurants doing a booming business around the country with the help of the promotional musical jingle. "Putt-Putt to Pizza Hut." Today the chain is made up of more than 10,000 restaurants, delivery-carry out units, and kiosks in all 50 states and 82 foreign countries.

Introduced in 1995, the Stuffed Crust Pizza, which includes sticks of mozzarella string cheese loaded into the dough before baking, increased business at Pizza Hut by 37 percent. Because the outer crust is filled with cheese, the chain designed a special dough formula that does not rise as high as the original. It's best to prepare your Top Secret Recipesversion of this delicious dough a day before you plan to cook your pizza so that the dough can rest to develop crust with a chewy bite just like the original.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 3/4 cup warm water (105 degrees to 115 degrees F)
  • 1 1/4 teaspoons yeast
  • 1 tablespoon sugar
  • 2 1/4 cups bread flour
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons olive oil
  • 1 15-ounce can tomato sauce
  • 1/4 cup water
  • 1 teaspoon sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 bay leaf
  • Dash onion powder
  • 1/2 teaspoon lemon juice
  • 8 1-ounce mozzarella string string cheese
  • 1 1/2 cups shredded mozzarella
Toppings (your choice of...)
  • pepperoni slices, chopped onion, sliced mushrooms, sliced black olives, sliced jalapenos (nacho slices), sliced green peppers, pineapple chunks, Italian sausage, sliced tomatoes, sliced ham, anchovies
  • Do This
    • Restaurant/Brand
      Pizza Hut
    • Instructions
      1. First prepare the dough for the crust. I suggest you prepare the crust one day prior to baking the pizza. To get the best dough you need to allow it to rise in your refrigerator overnight. This procedure will produce a great commercial-style crust. Combine the warm water, sugar, and yeast in a small bowl or measuring cup and stir until the yeast and sugar have dissolved. Let the mixture sit for about 5 minutes. Foam should begin building up on the surface. If it doesn't, either the water was too hot or the yeast was dead. Throw it out and start again.

      2. In a large bowl, sift together the flour and salt. Make a depression in the center of the flour and pour in the yeast mixture. Add the oil.

      3. Use the fork to stir the liquid in the center of the flour. Slowly draw in more flour, a little bit at a time, until you have to use your hands to completely combine all of the ingredients into a ball.

      4. Dust a clean, flat surface with flour, and with the heel of you hands, knead the dough on this surface until it seems to have a smooth, consistent texture. This should take around 10 minutes. Rub a light coating of oil on the dough, then put it into a tightly covered container in a warm place to rise for 2 hours or until it has doubled in size. When it has doubled in size, punch the dough down, put it back into the refrigerator overnight. If you don't have time for that, you can use the crust at this point. But without the long rest it just won't have the same texture as the original.

      5. You can prepare the pizza sauce ahead of time as well, storing it in the refrigerator until you are ready to make the pizza. Simply combine the tomato sauce, water, and sugar with the spices and lemon juice in a small saucepan over medium heat. Heat the sauce until it starts to bubble, then turn the heat down and simmer, covered, for 30 to 60 minutes until it reaches the thickness you like. When the sauce has cooled, store it in the refrigerator in a tightly sealed container.

      6. About an hour or so before you are ready to make your pizza, take the dough out of the refrigerator so that it will warm up to room temperature. Preheat the oven to 475 degrees F. Roll the dough out on a floured surface until it is 18 inches across. Put the dough on a pizza pan that has either been greased or has a sprinkling of cornmeal on it. This will prevent your pizza from sticking. Score the pizza dough several times with a fork so that it doesn't bubble up when baked.

      7. Place a ring of the string cheese sticks, end to end, around the edge of the dough, an inch from the edge.

      8. Use water on your fingertips or on a brush to moisten the outer edge of the dough, all of the way around so that it will stick when folded over. Fold the dough up and over the cheese and press it down onto itself, sealing it tightly. Form a nice, round crust as you seal the cheese inside. Lightly brush the top of the folded dough with olive oil all of the way around the edge.

      9. Now spread about a cup of the pizza sauce on the crust (you will likely have enough sauce left over for another pie later). As you spread the sauce onto the crust, be sure to spread sauce all of the way to the folded edge, enough to hide that seam you made when folding the crust over the cheese.

      10. Spread the toppings other than pepperoni, sausage, ham, and olives on the pizza sauce. Sprinkle the shredded mozzarella onto the sauce and any olives or meat toppings you wish on top of the cheese.

      11. Bake the pizza for 12 to 16 minutes or until the crust begins to turn dark brown and the cheese develops dark spots.

      12. Slice the pizza 4 times through the center, making 8 slices.
Average rating:

Score: 4.27. Votes: 11
Rating of votes (11)
6 customers
3 customers
1 customers
1 customers
0 customers
Hamdy Mohamed Hamdy
Feb 3, 2016, 22:00

This is so good better than pizza hut thanks

Apr 2, 2015, 21:00

Like the other few people that reviewed this. I also had the unfortunate experience of working at a Pizza Hut in my youth...I would highly recommend rolling your cheese sticks in salt...they wouldn't let us eat when I worked there so pretty much all of us at one time or another tried one of the cheese sticks and one thing I'l'll never forget is that the cheese sticks we used to put in the crust were way to salty to be eaten on their own.

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