Double Decker Stuffed Pizza

There is nothing quite like sinking your fork into a Double Decker Stuffed Pizza brimming with layers of gooey cheese, juicy sausage, sautéed mushrooms, and a tangy tomato sauce. With its golden crust and generous fillings, this pizza is the ultimate comfort dish for family gatherings or weekend treats. Whether you stick with classic pepperoni and peppers or pile on your own favorites, the result is always a showstopper.

I remember unveiling this pizza for the first time at a family movie night and the look of pure joy on everyone’s faces made it an instant keeper. The best part is customizing it with whatever you have on hand.

Ingredients

• Pizza dough: fresh or store bought use a high quality dough for the best chew and rise
• Italian sausage: adds savory depth use a good quality bulk sausage with herbs for extra flavor
• Mushrooms: bring earthiness fresh button or cremini mushrooms work best
• Bell pepper: provides sweetness and color pick a firm and brightly colored pepper
• Pepperoni: adds a classic spicy kick look for sliced pepperoni at the deli counter
• Mozzarella cheese: melts into creamy perfection freshly shredded makes a difference
• Marinara sauce: ties everything together choose a thick vibrant sauce or make your own for richer flavor
• Cornmeal: helps prevent sticking and gives the crust a satisfying crunch
• Olive oil: creates a golden top crust plus flavor
• Garlic powder: adds a hit of aroma and warmth
• Nonstick spray or butter: keeps the pizza from sticking to the pan choose unsalted butter for a richer taste

Step-by-Step Instructions

Prepare the Pan:

Lightly coat the inside of a springform pan with nonstick spray or butter, then dust thoroughly with cornmeal by tilting the pan to get an even layer all around. This step makes the pizza easy to release and adds crunch to the crust.

Brown the Sausage:

In a large skillet over high heat, fully cook the sausage while breaking it up with a spatula. Drain away excess juices throughout the process to ensure the sausage browns nicely instead of steaming. Transfer cooked sausage to a colander set over a bowl and let it drain to avoid a soggy filling.

Sauté Vegetables:

Using the same pan, cook mushrooms until they release steam. Once sweating, toss in the chopped bell pepper. Cook together for several more minutes until tender and fragrant. Drain this mixture with the sausage to remove any lingering moisture.

Shape and Parbake the Bottom Crust:

Take about two thirds of your pizza dough and stretch it out into a generous circle just larger than the pan. Press into the base and sides, firmly pressing to adhere and extend it over the rim if possible. Bake this crust alone for a brief four minutes to prevent sogginess and help set the structure.

Layer the Fillings:

Spread half of the marinara sauce over the parbaked crust. Scatter a third of the mozzarella, followed by all the cooked sausage, mushrooms, and peppers. Add another layer of cheese, then arrange pepperoni slices evenly over everything. This layering helps the cheese melt evenly between fillings.

Top with Second Dough Layer:

Roll out the remaining dough into a circle just large enough to cover the pizza. Gently lay over the filling and pinch the edges to seal with the bottom crust, making a raised border. Use a sharp knife to cut several vents in the top. Brush the crust with olive oil and dust the edges with garlic powder for a fragrant finish.

Final Toppings and Bake:

Spoon the remaining marinara evenly across the top, scatter with the last bit of mozzarella, and bake at 425F for about twenty minutes. Watch for deep golden color and listen for the hollow sound when the crust is tapped. Rest the pizza for at least ten minutes before removing from the pan and slicing.

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My favorite part is the combination of garlic infused crust edges and the layer of melted mozzarella inside. One snowy Saturday, I let my kids choose the toppings and laughed for hours as we debated which combination was best. It is made for making memories.

Storage Tips

Leftover double decker pizza keeps well in the fridge for up to three days. Wrap slices tightly or tuck them in an airtight container. Reheat in a hot oven on a baking sheet for best flavor and to restore crispness. Avoid microwaving unless you are in a rush as it will soften the crust.

Ingredient Substitutions

You can swap sausage for cooked ground beef or keep it vegetarian with roasted vegetables and extra cheese. Choose any combination of peppers, onions, olives, or even spinach to make your own signature pizza. If you prefer, replace marinara with a homemade tomato sauce spiked with herbs or even pesto for a twist.

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Serving Suggestions

Serve generous wedges with a sharp green salad and a side of ranch or blue cheese dressing. For parties, cut the pizza into smaller squares so everyone can sample the layers. If you like a spicy kick, offer crushed red pepper or drizzle of hot honey over the top before serving.

Frequently Asked Questions

→ How do I prevent a soggy crust?

Pre-bake the bottom layer of dough for a few minutes before adding fillings. Make sure to drain all cooked toppings well to remove excess liquid.

→ What toppings can I use?

Sauteed mushrooms, bell peppers, sausage, and pepperoni work great, but feel free to use your favorites such as onions, olives, or cooked chicken.

→ How do I seal the top crust?

After placing the upper dough layer, press and fold the edges into the pre-baked bottom to form a tight seal before baking.

→ Can I use store-bought dough?

Yes, store-bought pizza dough works well. Just follow the same baking instructions for the best texture.

→ How do I know when the pizza is done?

The crust should be golden and sound hollow when tapped gently. Let it rest before slicing for the best results.