Copycat Shake Pizza Cheese Stuffed Crust Recipe – Gooey, Cheesy, and Crowd-Pleasing

If you love a crispy, golden pizza with a cheesy surprise in every bite, this copycat Shake Pizza cheese stuffed crust recipe will hit the spot. It’s simple enough for a weeknight and special enough for a weekend pizza night. The crust turns out tender inside, slightly crisp outside, and wrapped with melty cheese that pulls in long, satisfying strands.

You’ll get a playful, pizzeria-style experience at home without complicated steps. Grab your favorite sauce and toppings, and let’s make a pizza that everyone will want seconds of.

What Makes This Recipe So Good

• Cheesy edge-to-edge crust: The stuffed crust adds extra flavor and texture to every slice, making the crust the best part.
• Simple dough, big payoff: A straightforward pizza dough delivers a chewy, bakery-style base without special equipment.
• Balanced flavors: Mild mozzarella in the crust and a bold, zesty sauce on top keep the pizza flavorful without being heavy.
• Customizable: Works with your favorite toppings, whether you love classic pepperoni or a veggie-packed pie.
• Oven-friendly method: You don’t need a stone to get good results—though a preheated sheet pan works wonders.

What You’ll Need

• For the dough:
  • 2 1/4 cups all-purpose flour (plus extra for dusting)
  • 1 packet (2 1/4 tsp) instant or rapid-rise yeast
  • 1 tsp sugar
  • 1 tsp fine sea salt
  • 3/4 cup warm water (about 110°F/43°C)
  • 1 1/2 tbsp olive oil (plus a little for the bowl and brushing)
• For the stuffed crust:
  • 10–12 mozzarella string cheese sticks, unwrapped
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Italian seasoning (or oregano + basil)
  • Pinch of red pepper flakes (optional)
• For the pizza:
  • 3/4 cup pizza sauce or marinara
  • 2 cups shredded low-moisture mozzarella
  • 1/4 cup grated Parmesan
  • Your favorite toppings (pepperoni, mushrooms, onions, bell peppers, olives, etc.)
  • Cornmeal or extra flour for dusting the pan

Instructions

1. Make the dough. In a large bowl, whisk flour, yeast, sugar, and salt. Add warm water and olive oil. Stir with a spatula until a shaggy dough forms. Knead on a lightly floured surface for 5–7 minutes, until smooth and elastic. If using a stand mixer, mix with a dough hook for 4–5 minutes.
2. Let it rise. Lightly oil a bowl, place the dough inside, and cover with a towel or plastic wrap.Let rise in a warm spot until doubled, about 45–60 minutes. If your kitchen is cool, preheat your oven for 1 minute, then turn it off and let the dough rise inside the slightly warm oven.
3. Preheat your oven and pan. Place a pizza stone or an upside-down sheet pan in the oven and preheat to 475°F (245°C) for at least 20 minutes. A hot surface helps a crisp bottom.
4. Prepare the cheese and seasoning oil. Unwrap the string cheeses.In a small bowl, mix olive oil with garlic powder, Italian seasoning, and red pepper flakes.
5. Shape the dough. Punch down the risen dough and roll it into a 14–15 inch circle on a lightly floured surface. Aim for an even thickness with a slightly wider edge to accommodate the cheese.
6. Set up the crust ring. Transfer the dough to a piece of parchment paper dusted with cornmeal. Arrange the string cheeses end-to-end around the outer edge, about 1 inch in from the rim.Fold the dough over the cheese and press to seal firmly. Pinch as needed so no cheese is exposed.
7. Brush and dock. Brush the stuffed rim with the seasoned oil. Use a fork to dock the center of the dough a few times to prevent bubbling.
8. Add toppings. Spread pizza sauce evenly over the center, leaving the stuffed crust visible.Sprinkle on the shredded mozzarella and Parmesan. Add your toppings—don’t overload; a light layer cooks more evenly.
9. Bake. Slide the parchment with the pizza onto the preheated stone or sheet pan. Bake for 12–15 minutes, until the cheese is bubbly and the crust is golden.If needed, broil for 1–2 minutes at the end for extra browning, watching closely.
10. Rest and slice. Let the pizza rest 3–5 minutes. Slice and serve while the crust is still gooey and stretchy.

How to Store

• Refrigerate: Cool completely, then store slices in an airtight container for up to 4 days.
• Reheat: Use a skillet over medium heat for 3–5 minutes, covered, to crisp the bottom and melt the cheese. Or reheat in a 375°F oven for 8–10 minutes.The microwave works, but the crust will soften.
• Freeze: Wrap slices tightly in foil or plastic, then place in a freezer bag for up to 2 months. Reheat from frozen at 375°F for 12–15 minutes.
• Dough ahead: The dough can be refrigerated for up to 24 hours after the first rise. Bring to room temperature before shaping.

Health Benefits

• Protein from cheese: Mozzarella and Parmesan add protein, which helps with satiety and muscle repair.
• Tomato sauce perks: Tomato-based sauce provides lycopene and vitamin C, supporting heart and immune health.
• Customizable toppings: Add fiber and micronutrients by topping with mushrooms, spinach, peppers, or onions.
• Portion control: The rich stuffed crust makes smaller portions satisfying, especially when paired with a salad.
• Better oils: Using olive oil in the dough and finish adds heart-friendly monounsaturated fats.

Common Mistakes to Avoid

• Not sealing the crust well: If gaps remain, cheese will leak onto the pan. Press and pinch firmly all around the rim.
• Overloading toppings: Too much moisture leads to a soggy center. Keep toppings light and well-distributed.
• Skipping the preheat: A hot stone or pan is key to a crisp base. Give the oven time to fully heat.
• Using fresh mozzarella in the crust: Low-moisture string cheese is best for clean melt and minimal leakage.
• Rolling the dough too thin: Ultra-thin dough can tear when wrapping the cheese.Aim for a moderate thickness.

Variations You Can Try

• Garlic herb crust: Add grated garlic and chopped parsley to the oil for brushing. Finish with a sprinkle of flaky salt.
• Stuffed crust blend: Wrap the string cheese with thin slices of provolone or sprinkle shredded cheddar for a sharper bite.
• Spicy pepperoni: Add pepperoni and a drizzle of hot honey after baking for sweet heat.
• Veggie deluxe: Top with sautéed mushrooms, onions, bell peppers, and spinach. Keep moisture in check by pre-cooking.
• BBQ chicken: Swap the sauce for BBQ sauce, and use cooked chicken, red onion, and cilantro.
• Whole wheat crust: Replace 1 cup of all-purpose flour with whole wheat flour and add 1 extra tablespoon of water if needed.

FAQ

Can I use store-bought dough?

Yes.

Choose a 1-pound ball of fresh pizza dough, let it come to room temperature, and proceed with shaping and stuffing the crust as directed.

What if I don’t have string cheese?

Use low-moisture mozzarella cut into rods about the size of string cheese. Avoid fresh mozzarella, which holds more water and can leak.

How do I prevent soggy pizza?

Preheat your stone or pan thoroughly, dock the center, and use a light hand with sauce and toppings. Pre-cook watery vegetables like mushrooms or spinach.

Do I need a pizza stone?

No, but it helps.

A preheated, upside-down sheet pan gives similar results. Parchment makes transferring easy and prevents sticking.

Can I make this gluten-free?

Use a reliable gluten-free pizza dough mix and follow the package directions. Handle gently, as gluten-free doughs can be more delicate when sealing the crust.

How do I get a golden, glossy crust?

Brush the stuffed rim with seasoned oil before baking and again right when it comes out of the oven.

A quick broil at the end adds extra color.

In Conclusion

This copycat Shake Pizza cheese stuffed crust recipe delivers that nostalgic, pizzeria-style bite with a gooey, cheesy rim and a crisp, tender base. The method is straightforward, the ingredients are easy to find, and the results are consistently satisfying. Keep your toppings balanced, seal the crust well, and trust a hot oven for the best texture.

Whether it’s a family night or a casual hangout, this stuffed crust pizza is a guaranteed crowd-pleaser. Serve hot, slice generously, and enjoy the cheese pull.