Double Crust Stuffed Pizza: The Ultimate Comfort Food Recipe

Are you ready to take your pizza game to the next level? Forget ordering takeout – we’re diving headfirst into the delicious world of Double Crust Stuffed Pizza! This isn’t your average pizza; it’s a culinary masterpiece featuring layers of flavor, textures, and cheesy goodness that will impress your family and friends. This recipe might seem a little daunting at first, but trust me, with a little patience and these detailed instructions, you’ll be enjoying a slice of pizza heaven in no time. Get ready to roll up your sleeves and prepare for the ultimate comfort food experience!

## Why Double Crust Stuffed Pizza?

Let’s be honest, regular pizza is fantastic. But sometimes, you crave something *more*. Something substantial, something overflowing with delicious fillings, and something that offers that satisfying *oomph* with every bite. That’s where the double crust stuffed pizza shines. It’s essentially two pizzas in one, with a layer of your favorite fillings sandwiched in between. The result? A truly unforgettable pizza experience that will leave you wanting more. It’s a guaranteed crowd-pleaser, perfect for gatherings, movie nights, or simply when you want to treat yourself.

## Ingredients:

To make this delectable creation, you’ll need the following ingredients. I’ve broken them down into categories for ease:

**For the Dough:**

* 2 ½ cups (300g) all-purpose flour, plus more for dusting
* 1 teaspoon (5g) instant yeast
* 1 teaspoon (6g) salt
* 1 cup (240ml) warm water (around 105-115°F or 40-46°C)
* 2 tablespoons (30ml) olive oil, plus more for drizzling
* 1 teaspoon sugar (optional, but helps activate the yeast)

**For the Filling (adjust to your preference! This is just a suggestion):**

* 1 pound (450g) Italian sausage, cooked and crumbled
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 1 onion, diced
* 1 (15 ounce) can pizza sauce (approx. 425g)
* 1 teaspoon Italian seasoning
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* Salt and pepper to taste
* 1 ½ cups (approx. 170g) shredded mozzarella cheese
* ½ cup (approx. 50g) shredded provolone cheese
* ½ cup (approx. 120g) ricotta cheese
* ¼ cup (approx. 60g) grated Parmesan cheese
* Optional: sliced pepperoni, mushrooms, olives, spinach, cooked bacon.

**For the Top Crust:**

* 1 cup (approx. 113g) shredded mozzarella cheese
* 2 tablespoons (30ml) olive oil, for brushing
* Optional: Italian seasoning, garlic powder, Parmesan cheese for sprinkling

## Equipment:

* Large mixing bowl
* Measuring cups and spoons
* Baking sheet or pizza stone
* Rolling pin
* Pizza cutter or sharp knife
* 9-inch or 10-inch springform pan (highly recommended)
* Frying pan or skillet for cooking sausage and vegetables

## Step-by-Step Instructions:

Now, let’s get cooking! Follow these detailed instructions to create your masterpiece:

**Part 1: Making the Dough**

1. **Activate the Yeast (Optional but Recommended):** In a small bowl, combine warm water and sugar (if using). Sprinkle the instant yeast over the water and let it sit for 5-10 minutes, until it becomes foamy. This indicates that the yeast is active and ready to use. If it doesn’t foam, your yeast might be old, and you’ll need to get fresh yeast.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, salt. If you didn’t activate the yeast separately, add the instant yeast here too.
3. **Add Wet Ingredients:** Make a well in the center of the dry ingredients. Pour in the olive oil and the warm water (or the yeast mixture if you activated it).
4. **Mix the Dough:** Using a wooden spoon or your hands, gradually incorporate the dry ingredients into the wet ingredients until a shaggy dough forms.
5. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little flour, one tablespoon at a time, until it becomes manageable. If you are using a stand mixer with a dough hook attachment, knead on medium-low speed for about 5 minutes.
6. **First Rise:** Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This rise is crucial for developing the flavor and texture of the dough. You can tell it is ready if you poke it gently and the indentation remains. A longer, slower rise in the refrigerator (overnight) will result in even more flavor.

**Part 2: Preparing the Filling**

1. **Cook the Sausage:** In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until it is browned and cooked through. Drain any excess grease. Set aside.
2. **Sauté the Vegetables:** In the same skillet, add the diced bell peppers and onion. Sauté until they are softened, about 5-7 minutes. If you’re adding mushrooms or other vegetables, add them at this stage as well.
3. **Combine the Filling:** In a large bowl, combine the cooked sausage, sautéed vegetables, pizza sauce, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix well to combine all the flavors.
4. **Prepare the Cheese Mixture:** In a separate bowl, combine the mozzarella cheese, provolone cheese, ricotta cheese, and Parmesan cheese. Mix well. This cheese mixture will create the gooey, cheesy center of your stuffed pizza.

**Part 3: Assembling the Pizza**

1. **Preheat Oven:** Preheat your oven to 400°F (200°C). If you’re using a pizza stone, place it in the oven while it preheats. This will help create a crispy crust.
2. **Divide the Dough:** Punch down the risen dough to release the air. Divide the dough in half. One half will be the bottom crust, and the other half will be the top crust. It’s better to have slightly more dough for the bottom crust.
3. **Roll Out the Bottom Crust:** On a lightly floured surface, roll out the larger portion of dough into a circle that is slightly larger than your springform pan. The dough should be about ¼ inch thick.
4. **Line the Pan:** Carefully transfer the rolled-out dough to the springform pan. Press the dough into the bottom and up the sides of the pan, ensuring that it covers the entire surface. Trim any excess dough that hangs over the edge of the pan. (Some people prefer to leave it hanging, then fold it over the top crust; the choice is yours.)
5. **Layer the Cheese:** Sprinkle half of the cheese mixture evenly over the bottom crust. This layer of cheese will help prevent the sauce from making the crust soggy.
6. **Add the Filling:** Spread the sausage and vegetable mixture evenly over the cheese layer.
7. **Top with Cheese:** Sprinkle the remaining cheese mixture over the filling. Make sure the filling is completely covered with cheese. This cheesy layer will help hold everything together and create a melty, gooey center.
8. **Roll Out the Top Crust:** On a lightly floured surface, roll out the remaining dough into a circle that is slightly smaller than the diameter of your springform pan. The dough should be about ¼ inch thick.
9. **Cover the Filling:** Carefully transfer the rolled-out dough to the springform pan, placing it over the cheese-covered filling. Gently press the edges of the top crust to the bottom crust, sealing the edges. You can crimp the edges with a fork to create a decorative border, if desired. This step is crucial for preventing the filling from leaking out during baking.
10. **Vent the Crust:** Use a sharp knife or fork to poke several holes in the top crust. This will allow steam to escape during baking and prevent the crust from puffing up too much.
11. **Brush with Olive Oil:** Brush the top crust with olive oil. This will give the crust a beautiful golden-brown color and a slightly crispy texture. Sprinkle with Italian seasoning, garlic powder and/or Parmesan cheese if desired.
12. **Top with Additional Cheese:** Sprinkle one cup of mozzarella cheese over the olive oil. This is optional, but it adds extra cheesiness and a beautiful melted cheese topping.

**Part 4: Baking the Pizza**

1. **Bake:** Place the springform pan in the preheated oven. Bake for 35-45 minutes, or until the crust is golden brown and the cheese is melted and bubbly. The baking time may vary depending on your oven, so keep a close eye on the pizza.
2. **Rest:** Remove the pizza from the oven and let it cool in the pan for 10-15 minutes. This will allow the filling to set slightly and make it easier to slice.
3. **Release and Serve:** Carefully release the sides of the springform pan. Transfer the pizza to a cutting board. Slice and serve hot!

## Tips and Variations:

* **Dough Variations:** Feel free to use your favorite pizza dough recipe or a store-bought pizza dough. If using store-bought dough, make sure to let it come to room temperature before rolling it out.
* **Filling Variations:** The possibilities are endless! Try using different types of meats, vegetables, or cheeses. Consider adding cooked chicken, ground beef, ham, pineapple, spinach, artichoke hearts, feta cheese, or goat cheese. Get creative and experiment with your favorite flavors!
* **Spice it Up:** Add a pinch of red pepper flakes to the filling for a little heat.
* **Garlic Infusion:** Infuse the olive oil with garlic by heating it gently with minced garlic before brushing it on the crust.
* **Make it Vegetarian:** Omit the sausage and use a variety of vegetables, such as mushrooms, bell peppers, onions, olives, and spinach.
* **Make it Gluten-Free:** Use gluten-free pizza dough and ensure that all of your fillings are gluten-free.
* **Pre-made Crusts:** If you are really short on time, you can use pre-made pizza crusts, but the result will be significantly different.
* **Make-Ahead Tip:** You can prepare the filling and dough ahead of time. Store the filling in the refrigerator for up to 2 days. The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Let the dough come to room temperature before rolling it out.
* **Freezing Instructions:** Let the baked pizza cool completely. Wrap tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To reheat, thaw completely and bake in a preheated oven at 350°F (175°C) until heated through.

## Serving Suggestions:

* Serve with a side salad for a complete meal.
* Offer a variety of dipping sauces, such as marinara sauce, ranch dressing, or garlic butter.
* Pair with your favorite beverage, such as beer, wine, or soda.
* This pizza is perfect for parties, gatherings, or a cozy night in.

## Nutritional Information (Approximate):

*Please note that the following nutritional information is an estimate and can vary based on specific ingredients and portion sizes.*

* Calories: 400-600 per slice
* Fat: 20-35g per slice
* Carbohydrates: 30-50g per slice
* Protein: 20-30g per slice

## Conclusion:

Congratulations! You’ve successfully created a Double Crust Stuffed Pizza! This recipe might take some effort, but the end result is well worth it. Enjoy this delicious and satisfying meal with your loved ones. Don’t be afraid to experiment with different fillings and flavors to create your own signature stuffed pizza. Happy baking!