Sheet-Pan Stuffed-Crust Pizza with Smoked Sausage
A homemade stuffed-crust pizza featuring a two-stage fermented dough with a sealed mozzarella and creamy cheese filling around the edges. The focaccia-style crust bakes in two phases: first to set the base, then finished with tomato sauce, fresh mozzarella, and smoked spicy sausage. This version prioritizes the crispy, cheese-filled border as the star, making it ideal for casual family dinners or entertaining. The extended fermentation develops flavor complexity while remaining approachable for home bakers.
Ingredients
- 10 tbsp warm water
- ⅛ oz dry yeast powder
- 4 tablespoon wheat flour
- 1 ¾ cups semolina flourall-purpose wheat floursame weightgrain
vegetarian acceptable
- 1 ¾ cups wheat flour
- 10 tbsp water
- 1 pinch salt
- ½ teaspoon honey
- 1 tablespoon olive oil
- 7 oz tomato paste
- ½ teaspoon salt
- ½ teaspoon oregano
- 1 teaspoon olive oil
- 3 tablespoon water
- 1 cups shredded mozzarella cheese
- ½ cups creamy cheese spreadricotta cheesesame weightdairy
neutral
- 2 ¾ cups shredded mozzarella cheese
- 1 whole smoked spicy sausage, sliced into roundsItalian sausage or pepperonisame weightmeat
neutral
- oregano, to taste(optional)
Instructions
- 1
Combine warm water, yeast, and wheat flour in a bowl; mix thoroughly.
- 2
Cover with plastic wrap and ferment for 10 minutes.
- 3
In another bowl, combine semolina flour and wheat flour; mix well.
- 4
Add fermented mixture and water to dry ingredients; mix thoroughly.
- 5
Add salt, honey, and olive oil; knead by hand for a few minutes.
- 6
Transfer to floured surface and knead for another 10 minutes.
- 7
Place dough in oiled bowl, cover with plastic wrap, and let rise for 2 hours.
- 8
In a bowl, combine tomato paste, salt, oregano, and olive oil; mix well.
- 9
Add water and mix again; set aside.
- 10
After rising, transfer dough to floured surface and stretch by hand into an oval shape, keeping thickness even.
- 11
Arrange shredded mozzarella around dough edges about one finger width from the crust.
- 12
Distribute creamy cheese spread evenly over the mozzarella.
- 13
Fold over dough edges by hand, pressing firmly to seal filling inside.
- 14
Transfer to oiled square baking pan and spread tomato sauce evenly over center.
- 15
Bake at 350°F for 15 minutes.
- 16
Remove from oven, top with shredded mozzarella, sliced smoked sausage, and oregano.
- 17
Bake at 350°F for about 20 minutes until crust is golden and cheese is melted.
Tips
Ensure dough ferments fully for 2 hours in a warm location; under-fermented dough yields dense crust. Watch rise progress rather than timing alone.
Stretch dough gently to avoid tearing; if it resists, let it rest 5 minutes before continuing. Uniform thickness prevents uneven baking.
Oven temperature and rack position affect final baking time; start checking at 15 minutes into second bake. Golden edges and melted cheese indicate doneness.
Good to Know
Cooled pizza keeps in airtight container in refrigerator for up to 4 days. Reheat in 160°C oven for 8-10 minutes. Do not freeze raw dough after fermentation; freeze baked pizza instead for up to 2 months.
Prepare dough and ferment completely, then freeze unbaked pizza on parchment for up to 1 month. Bake from frozen, adding 10-15 minutes to total baking time.
Slice and serve warm. Pairs well with simple green salad, garlic bread, or cold beverages. Slice into 8-12 portions depending on appetite and occasion.
Common Mistakes
Knead for insufficient time to avoid weak gluten structure and dense crumb; minimum 10 minutes on floured surface develops proper texture.
Seal filling edges poorly to avoid cheese leaking during bake; press firmly and ensure overlap is complete.
Skip or shorten fermentation to avoid flat crust and weak flavor; 2-hour rise is non-negotiable for depth.
Substitutions
Dairy-Free Swaps
General Alternatives
neutral
vegetarian acceptable
FAQ
Can I use instant yeast instead of dry yeast powder?
Yes, instant yeast works directly in the dough without the 10-minute fermentation step. Use the same 5g amount. Reduce initial fermentation time to 5 minutes if you prefer, then proceed with bulk fermentation.
What if my dough doesn't rise fully in 2 hours?
Fermentation time varies by room temperature. If dough hasn't doubled after 2 hours, let it rise longer in a warmer location. Warm (not hot) environments accelerate rise. Dough is ready when it springs back slowly when poked.
How long can I keep baked pizza and can I freeze it?
Refrigerate cooled pizza up to 4 days in airtight container. Freeze baked pizza for up to 2 months wrapped in foil and plastic. Reheat frozen pizza at 160°C for 15-20 minutes until warm throughout.