Stuffed Crust Pizza Lava Ring with Garlic Herb Butter Step-by-step instructions

Before you start

Before starting, take the pizza dough out of the refrigerator and let it come to room temperature for about 30 minutes. This makes it easier to stretch and shape. Preheat the oven to 475°F (245°C) and line a baking sheet with parchment paper.

Have all your ingredients and equipment ready: the dough, mozzarella sticks, marinara, ramekin, and garlic herb butter. If using a pizza stone, place it in the oven while it preheats.

Instructions

Assemble the Ring

1. 1Shape the Dough Ring
   On a lightly floured surface, roll or stretch the pizza dough into a large rectangle, about 1/4-inch thick. Place a ramekin in the center and press it down gently to mark the circle. Cut the dough around the ramekin with a sharp knife, leaving a 1-inch border beyond the ramekin’s edge. Remove the ramekin and set the dough ring aside.
   Look for The dough is an even ring, about 1/4-inch thick, with no thin spots that could tear.
   Tip If the dough springs back, let it rest for 5 minutes before rolling again.
2. 2Wrap the Mozzarella Sticks
   Place the mozzarella sticks end-to-end around the outer edge of the dough ring, pressing them gently into the dough. Fold the outer edge of the dough over each mozzarella stick and press to seal, completely enclosing the cheese. Repeat until all twelve sticks are wrapped in a continuous ring.
   Look for Each mozzarella stick is fully enclosed by dough, with no cheese exposed.
   Tip Pinch the dough firmly to prevent the cheese from leaking during baking.
3. 3Set the Marinara Center
   Place the ramekin back in the center of the dough ring. Pour the marinara sauce into the ramekin, filling it to about 1/2 inch from the top. The ring should sit snugly around the ramekin, holding it in place.
   Look for The ramekin is stable and the sauce fills the center without spilling over.
   Tip Use a ramekin that fits comfortably within the dough ring, leaving room for the cheese border.

At this stage, the dough is shaped into a ring and the mozzarella sticks are wrapped inside, forming a continuous border. The ramekin sits in the center, filled with marinara.

The dough should feel smooth and elastic, with no tears. The cheese is completely enclosed, and the ring holds its shape when lifted. The marinara is level and not spilling over the ramekin’s edge.

Bake to Golden

4. 4Bake the Ring
   Preheat the oven to 475°F (245°C). Transfer the assembled ring on a parchment-lined baking sheet to the oven. Bake for 15 minutes, until the crust is deep golden brown and the cheese has melted and blistered in spots.
   Look for The crust is puffed and golden, with visible cheese blisters on the surface.
   Tip Bake on a preheated pizza stone for an extra-crisp bottom if you have one.

The ring emerges from the oven with a deep golden-brown crust, puffed and blistered in spots. The cheese has melted and bubbled, creating a slightly craggy surface. The aroma is warm and yeasty, with a hint of garlic if you brushed it early. The marinara in the center is bubbling gently. The crust should feel firm and crisp when tapped.

Finish and Serve

5. 5Brush with Garlic Herb Butter
   Remove the ring from the oven and immediately brush the hot crust with the melted garlic herb butter. Let it sit for 2 minutes before serving, so the butter soaks into the crust and the cheese sets slightly.
   Look for The butter sizzles on contact and the crust glistens.
   Tip Brush generously while the crust is hot to get a rich, garlicky finish.
6. 6Pull, Dip, and Serve
   Serve the ring warm, with the marinara in the center for dipping. Pull the cheesy pieces apart from the ring, dunk them into the sauce, and enjoy while the cheese is still stretchy.
   Look for The crust pulls apart with a long cheese stretch.
   Tip Have extra marinara on hand if you like more sauce for dipping.

After brushing with garlic herb butter, the crust glistens and the butter soaks into the warm surface. The ring is fragrant with garlic and herbs. When you pull a piece from the ring, the cheese stretches in long strands. The marinara is warm and ready for dipping. The crust is crisp on the outside and chewy inside, with a molten cheese core.

Common mistakes

One common mistake is not sealing the dough around the mozzarella sticks, which causes the cheese to leak out during baking. Press the dough firmly and pinch the edges to create a tight seal.

Another issue is overfilling the ramekin with marinara, which can bubble over and make the crust soggy. Leave at least 1/2 inch of space at the top. Also, avoid using cold dough, as it will shrink and tear when stretched. Let the dough come to room temperature for easier handling.

How to tell it’s done

The ring is done when the crust is deep golden brown and puffed, with visible cheese blisters on the surface. The internal temperature of the dough should be at least 200°F (93°C) to ensure it’s fully baked.

If you have an instant-read thermometer, insert it into the thickest part of the crust; it should read at least 200°F. The cheese inside should be fully melted and stretchy, not runny. Let the ring rest for 2 minutes before serving to allow the cheese to set slightly.