I tried making another stuffed crust pizza. I rolled the crust out into a rectangle a few inches larger than the pan. We had picked up a block of mozzarella that’s not the soft, watery fresh mozzarella. We cut it into rectangular prism and lined the inside of the pan rim with cheese. This worked a lot better than shredded cheese. I then folded the excess crust over the cheese and pressed the edge together to seal it up.

Topped with tomato sauce, cheese, and way too much pepperoni. Baked at 550F for about 14 minutes

The crust was cheesy, but it was still too much bread. I’m thinking the crust would be rolled out to the pan size and then cut laterally with a bread lame. Then the crust wouldn’t be doubly thick.

But I’ve also thought it would make sense to add sauce to the cheese inside the crust. But … that’s kind of silly. It’s a pizza roll surrounding a pizza. A lot of effort without any real benefit. Pizza is cheesy and doughy already. I think that’s the end of the stuffed crust experiment. But, if we do it one more time, I’m trying the lame.