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I’ve been making bold, comfort-food pizzas for years, and this Triple Decker Cheeseburger Pizza with Stuffed Crust is one of my favorite weeknight splurges. It builds a juicy cheeseburger into a layered pizza with a melty, cheese-stuffed rim — decadent, fun, and totally shareable. If you like stuffed-crust ideas, check out this stuffed-crust pepperoni pizza example to see similar techniques in action: stuffed-crust pepperoni pizza example.

Why Make This Recipe

Incredible flavor: you get seasoned ground beef, melty cheddar, and tangy pizza sauce in every layered bite.
Crowd-pleaser: the triple layers and stuffed rim make it a dramatic dish for game day or family dinners.
Practical: you can cook most toppings ahead (brown the beef, shred cheese), then assemble and bake quickly.
Fun technique practice: great for improving dough handling and stuffing crust skills.
Personal insight: I love how the stuffed rim keeps the cheeseburger juices in the pizza — it feels like a hybrid that satisfies both burger and pizza cravings. See another take on stuffed crust pizzas like this classic stuffed-crust pepperoni recipe for inspiration: classic stuffed-crust pepperoni.

Recipe Overview

Prep time: 25 minutes (plus 1 hour dough rise if making dough from scratch)
Cook time: 15–18 minutes at 475°F (245°C) for the assembled pizza; plus 5–7 minutes for pre-baking layers
Total time: ~1 hour 45 minutes (with dough rise) or 45 minutes if using store-bought dough
Servings: 6–8 slices (feeds 3–4 people)
Difficulty: Medium (requires layering and a stuffed-crust seal)
Cooking method: oven-baked on a pizza stone or steel at high heat; pan-sauté ground beef to 160°F (71°C) before layering

My Experience Making This Recipe

I tested this recipe three times, adjusting layer thickness and pre-bake times to avoid a soggy middle. The breakthrough was a quick partial bake of each dough layer so the middle didn’t undercook while the top finished browning. Using a pizza stone improved bottom crispness every time.

How to Make Triple Decker Cheeseburger Pizza with Stuffed Crust

Start with two or three stretched dough rounds (about 10–12 inches each). Brown 1 lb (450 g) ground beef in a skillet, seasoning with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp onion powder, and 1 tsp Worcestershire; cook to 160°F (71°C) and drain. Partially bake the first dough round (par-bake) at 475°F (245°C) for 4–5 minutes on a pizza stone. Add a layer of sauce, shredded cheddar (1–1½ cups), and some beef, then top with the second par-baked dough. Repeat layers, finish with sauce and mozzarella (1½–2 cups), then form the outer crust by placing stick cheese or thin provolone strips around the edge and folding/sealing the dough over them to create the stuffed rim. Bake until the cheese is melted and crust is golden, about 12–15 minutes.

For filling techniques and similar stuffed ideas, I often reference ricotta and stuffed techniques when shaping pockets: creamy ricotta-stuffed technique.

Expert Tips for Success

Use a pizza stone or steel and preheat it at 500°F (260°C) for 45 minutes to ensure a crisp bottom. A cast-iron pizza pan is a good backup.
Par-bake dough layers 4–6 minutes so the center doesn’t become doughy when you build multiple tiers.
Seal the stuffed crust firmly: pinch the dough over the cheese, then brush a little water and press with a fork to prevent leaks.
Keep meat dry: drain excess fat and blot beef with paper towels so the layers don’t get greasy. Low-moisture cheddar and whole-milk mozzarella give the best melt. For alternative stuffed-crust inspirations and cheese ideas, try this creamy stuffed peppers concept: creamy stuffed peppers idea.
Use an instant-read thermometer: check the internal pizza center — the ground beef should be at 160°F (71°C) and the cheese should be bubbling.

How to Serve Triple Decker Cheeseburger Pizza with Stuffed Crust

Slice with a sharp pizza wheel and serve on a warm cutting board for easier portioning.
Offer condiments on the side: pickles, shredded lettuce, diced tomatoes, ketchup, and mustard for cheeseburger vibes.
Pair with a simple green salad or crispy fries to balance richness.
Serve hot so the stuffed crust stays melty; for parties, keep pizza in a 200°F (95°C) oven to maintain warmth without overcooking.

Storage and Reheating Guide

Refrigerator: store slices in an airtight container for up to 3 days. Let cool to room temp (no more than 2 hours) before refrigerating.
Freezing: flash-freeze slices on a tray for 1–2 hours, then wrap individual slices in foil and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat in oven: preheat to 375°F (190°C), place pizza on a baking sheet or stone, cover loosely with foil, and heat 10–15 minutes until warmed through. Remove foil for the last 3–4 minutes to re-crisp the crust.
Quick stovetop method: reheat a slice in a nonstick skillet over medium-low with a lid for 4–6 minutes to refresh the bottom crispness and melt the cheese.

Recipe Variations

Gluten-free: use a 10–12 inch gluten-free pizza dough (store-bought or make with a blend of rice/starch flours) and pre-bake slightly longer to firm the layers.
Dairy-free: use dairy-free shreddable cheddar and mozzarella alternatives and stuff the crust with vegan mozzarella sticks or a dairy-free string cheese.
Vegetarian: replace beef with sautéed mushrooms, lentils, or crumbled tempeh seasoned with the same burger spices. For a stuffed, hearty vegetarian option, try crunchy Doritos-style fillings inspired by creative pizza rolls: Doritos pizza rolls inspiration.
BBQ cheeseburger: swap tomato sauce for a tangy BBQ sauce and add caramelized onions for a sweeter layer.

Nutritional Highlights

This is a protein-forward, high-calorie comfort dish — expect around 600–900 kcal per large slice depending on layer thickness and cheese amount.
Good source of protein from 1 lb (450 g) ground beef and cheese; also high in saturated fat and sodium.
Allergens: contains gluten (wheat), dairy (cheese), and may contain soy depending on processed ingredients. Adjust portion sizes and sides (salad, veggies) if serving children or those watching calories.

Troubleshooting Common Issues

Soggy middle: par-bake each dough layer 4–6 minutes and don’t over-sauce the inner layers. Use low-moisture cheese for less water release.
Cheese leaking from crust: pinch and seal the dough over the filling, brush with water, and press with a fork; bake seam-side down on a preheated stone.
Undercooked dough after baking: increase oven temp to 500°F (260°C) and finish on a preheated stone or use a broiler for 30–60 seconds to brown the top (watch carefully).

Frequently Asked Questions

Q: Can I make this pizza with pre-cooked frozen beef patties?
A: Yes. Crumble or thinly slice frozen patties, then warm and drain before layering. Make sure the beef reaches 160°F (71°C) and blot excess grease to avoid soggy layers.

Q: How can I ensure the stuffed crust doesn’t burst open in the oven?
A: Use room-temperature cheese (not ice-cold), pinch a 1/2–1 inch overlap when folding dough, and press firmly. A small egg wash (1 beaten egg + 1 tsp water) brushed on the seam helps seal and browns it.

Q: Is it safe to stack many layers of dough and toppings?
A: Yes, if you par-bake layers and keep toppings reasonably thin. Thick layers trap steam; thinner, evenly-distributed toppings cook more reliably and reduce sogginess.

Q: Can I make this ahead for a party and finish it later?
A: You can assemble and hold in the fridge for up to 3 hours before baking. If fully assembled and baked ahead, reheat in a 375°F (190°C) oven until warmed through. For best texture, par-bake layers and assemble just before final bake.

Conclusion

If you enjoy exploring stuffed-crust and creative pizza builds, check out the menu ideas at the Antioch Pizza Shop to see professional stuffed-crust variations and inspiration: Menu – Antioch Pizza Shop.