When Patty Scheibmeir was working as a food scientist at Pizza Hut in the early 1990s, she came up with an innovation that would transform the industry: stuffed crust. By infusing dough with mozzarella, Scheibmeir made crusts more appealing to customers who used to just leave them on the plate.

DOUGH: ENRICHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST. CONTAINS 2% OR LESS OF: SALT, SOYBEAN OIL, VITAL WHEAT GLUTEN, SUGAR, ENZYMES, ASCORBIC ACID, SODIUM STEAROYL LACTYLATE.

Double layer of dough stuffed with pepperoni, mushrooms, sausage, mozzarella, ricotta cheese, and tomato sauce.

Chicago-style deep-dish pizza may be prepared in the deep-dish style and as a stuffed pizza. Chicago-style thin-crust pizza dough is rolled for a thinner crispier crust than other thin-crust styles.

The website reveals comprehensive proof of the real inventor of Stuffed Crust Pizza, Anthony "The Big Cheese" Mongiello (a highly esteemed figure in the food industry). In 1982, an 18-year-old Mongiello created a pizza pie with a hollow, swelled crust, filling it with delicious ingredients.

Oddly enough, Domino's, Pizza Hut's main competitor, has never introduced a stuffed crust pizza because of the way they make their dough, and that left Pizza Hut with a lead in the game. But that all changed once Little Caesars brought their stuffed crust on the market.

• Pan Pizza. Our Pan Pizza is America's favorite!
• Hand Tossed Pizza. Our Hand-Tossed is one-of-a-kind.
• Thin 'N Crispy. Our thinner crust baked perfectly so you can taste more of your favorite toppings.
• Original Stuffed Crust. The extra playful pizza you eat backwards!
• Skinny Slice.
• Bacon Cheese Stuffed Crust.
• Gluten Free.

Deep-dish pizzas have a crust that rises up to the sides of the pan. On the other hand, stuffed pizzas are even deeper than deep-dish pizzas. An additional layer of dough is used for covering the stuffed pizza. Another vital factor that differentiates stuffed pizza from its counterparts is the cheese.

If calories are your main concern, think twice about ordering a pizza with a stuffed crust. While it can be tempting, stuffed crust pizza may contain higher saturated fats and oils. However, there may be exceptions, especially if the stuffed variety only contains veggies or mushrooms.

Varieties

However, we know that the basic pizza form of seasoned flatbread can trace its history back to ancient Mediterranean civilizations. The Phoenicians and Greeks, as well as other cultures in the area, made flatbread from water and flour. They cooked this dough on a hot stone, then used herbs to add flavor.

The stuffed pizza was revolutionary because it had a completely different taste. For a lot of people, the crust was their favorite part. In addition, it was loaded with so many ingredients and they didn't skimp on the sauce which was delicious.

Pan pizza is a pizza baked in a deep dish pan or sheet pan. Turin-style pizza, Italian tomato pie, Sicilian pizza, Chicago-style pizza and Detroit-style pizza may be considered forms of pan pizza. Pan pizza also refers to the thick style popularized by Pizza Hut in the 1960s.

A thinner flatbread-style pizza made on a grill. Deep Dish - A Chicago style pizza made a in a deep dish pan. The crust gets it's flavor mostly from fat, usually oil or lard, as opposed to fermentation. Stuffed - Similar to Deep dish, but a top layer of dough is placed on the pizza, hence the term "stuffed".

So a stuffed crust - is a hand tossed dough - thats stretched an extra inch or so to wrap around string cheese. So the crust can get flaky, but cuz its over stretched - it likely will be thin/limp all over. A Pan crust - is a little larger/thicker set of dough(maybe a half ounce more).

Any pizza dough with a complex flavor has been slow-fermented. All this means is that the yeast it contains has had ample time to eat the simple sugars in the flour. The longer the yeast has had to feast – ideally 24 to 48 hours – the lighter and more flavorful the pizza dough will be.