Barnaby’s Pizza Recipe: Copycat Cheese-Stuffed Crust Magic

This copycat recipe recreates the magic of Barnaby’s famous cheese-stuffed crust pizza at home. The secret lies in the precise layering of mozzarella sticks inside the dough, creating that signature gooey surprise with every bite.

I’ve tested this method in my Boston kitchen, ensuring it works even in small spaces. The key is rolling the dough thin enough to encase the cheese without tearing, then sealing it tightly to prevent leaks during baking.

You’ll achieve a golden, crisp crust with a melty cheese center that pulls apart beautifully. The result is restaurant-quality pizza with that nostalgic Barnaby’s touch—crisp on the outside, irresistibly cheesy inside.

Perfect for family nights or impressing guests. This version stays true to the original while being simple to recreate.

Ingredients for Barnaby’s Pizza

Everything you need to recreate that famous cheese-stuffed crust at home.

The mozzarella sticks are non-negotiable for that signature pull. Sargento or Frigo work perfectly—skip the fresh mozzarella, it’s too wet. Low-moisture shredded is best for topping too. For the dough, King Arthur Flour is my go-to (the bagged stuff at Shaw’s or Stop & Shop), but any all-purpose works. The yeast? Check the date—old yeast kills the rise every time.

No string cheese? Cut mozzarella blocks into sticks—same effect, just freeze them 10 minutes first so they’re easier to handle. Pizza sauce from a jar is totally fine (Rao’s is my favorite), but make sure it’s thick, not watery. Swap pepperoni for sausage, mushrooms, or peppers—whatever you like. The garlic powder can be fresh minced if you’re feeling fancy (about 3 cloves).

Dough can be made a day ahead—just let it cold-ferment in the fridge for richer flavor. Baked pizza keeps 2-3 days in the fridge, but honestly it’s best fresh. Freeze leftover dough balls for up to 3 months (thaw overnight before using).

Step-by-Step Instructions for Cheese-Stuffed Crust Pizza

Here’s how to recreate that restaurant magic right in your own kitchen.

Step 1: Prepare and Proof the Dough

In a large bowl, whisk together the 3.5 cups All-Purpose Flour, 2.25 tsp Instant Yeast, 1 tbsp Granulated Sugar, and 1.5 tsp Salt. The sugar feeds the yeast while the salt adds flavor and controls the rise.

Create a well in the center and add the 1.25 cups Warm Water and 2 tbsp Olive Oil. Mix with a wooden spoon until a shaggy dough forms. Turn it out onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours until doubled in size. You’ll know it’s ready when it springs back slowly when poked.

Step 2: Shape the Crust and Add the Cheese Surprise

Punch down the risen dough and divide it into 4 equal portions (one for each serving). Roll out one portion into a 12-inch circle on a surface dusted with 0.25 cup Cornmeal—this gives that signature crispy bottom.

Cut the 8 pieces Mozzarella String Cheese into 2-inch segments and arrange them around the edge of the dough, leaving a ½-inch border. Fold the dough edge over the string cheese, pinching tightly to seal completely. This creates that legendary stuffed crust.

Step 3: Add Sauce, Cheese, and Toppings

Spread ½ cup of the 1.5 cups Pizza Sauce evenly over the dough, leaving the stuffed crust untouched. Sprinkle ½ cup of the 2 cups Mozzarella Cheese over the sauce, then add your 3 oz Pepperoni slices if using.

Finish with the remaining 1 cup Mozzarella Cheese, then dust with 0.5 cup Shredded Parmesan Cheese, 1 tsp Dried Oregano, and 1 tsp Garlic Powder. These seasonings enhance the classic pizza flavor.

Step 4: Bake to Perfection

Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside. Transfer your pizza to the hot stone and bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly.

Let it rest for 2-3 minutes before slicing—this allows the cheese in the crust to set slightly so it doesn’t all ooze out when you cut into it. The string cheese should be fully melted but still hold its shape when you pull apart a slice.

Flavor Customization for This Recipe

Cheesy Upgrade

Swap the mozzarella string cheese for cheddar sticks for a sharper, more pronounced flavor. I found Sargento Sharp Cheddar at my local Shaw’s works perfectly. The tang pairs beautifully with the marinara. 🧀

Spicy Kick

Add ½ tsp red pepper flakes to your pizza sauce or sprinkle crushed chili oil over the finished pizza. For real heat lovers, layer pepperoni and jalapeños under the cheese. My Irish-Italian family can’t get enough of this version.

Veggie Delight

Skip the meat and load up with bell peppers, mushrooms, and red onions. Sauté them first to remove excess moisture. I love adding spinach right after baking so it stays fresh and vibrant.

Breakfast Twist

Turn this into a breakfast pizza by swapping marinara for alfredo sauce and topping with scrambled eggs, crispy bacon, and shredded cheddar. The stuffed crust still works—just add 1 extra minute to baking time. 💡

Gourmet Touch

Upgrade with fresh basil leaves after baking, a drizzle of balsamic glaze, and sun-dried tomatoes. These small additions make it feel restaurant-fancy without complicating the process.

Kid-Friendly Version

Make it fun for kids by using mini pepperoni and pineapple chunks. Cut the pizza into small squares instead of slices. The stuffed crust becomes their favorite part—like a hidden treasure in every bite. ✨

Frequently Asked Questions