Stuffed Crust Pepperoni Pizza

Stuffed crust pepperoni pizza is about as fun and satisfying as weeknight comfort food gets I started making this with my kids to turn regular pizza night into a special treat and once you taste that gooey cheesy baked-in crust you will never go back

I remember the pure delight on my daughter's face the first time she took a bite and actually found melted cheese in her slice’s rim Now she insists on helping roll and stuff the dough every time

Ingredients

• Pizza dough: The foundation for any great pizza Look for a dough with a slight spring when pressed to ensure freshness and a good rise
• Mozzarella string cheese: Simple and perfect for stuffing the crust Pull them apart for even cheese distribution if you like Try to choose whole milk mozzarella for ultimate meltiness
• Pizza sauce: Adds zippy tomato flavor Choose a sauce that is thick and not watery for best coverage
• Shredded mozzarella cheese: Melty topping for that classic cheesy pull Use freshly shredded cheese when possible for better flavor and melt
• Pepperoni slices: Brings iconic spicy flavor Layer evenly for good coverage Opt for beef or turkey to suit preferences and check for crisp edges if you love a little crunch
• Olive oil or melted butter: Brushed on the crust for golden flavor and sheen If possible use extra virgin for heightened richness
• Optional seasonings garlic powder Italian seasoning grated Parmesan: Sprinkled on the crust to boost flavor and create a craveable aroma Choose a fresh container of dried herbs or grind fresh Parmesan for best taste

Step-by-Step Instructions

Prepare the Oven:

Heat oven to 425 F Set a pizza stone inside to preheat if you want a crisp base Use a lightly greased baking sheet or pan if not using a stone

Shape and Transfer the Dough:

Roll dough on a floured surface to a 12 inch circle Make sure the thickness is even all around Gently transfer the shaped dough onto your prepared pan or hot stone This step lets your crust bake evenly and prevents sticking

Stuff the Crust:

Place mozzarella string cheese right at the edge of the dough leaving about one inch of border Carefully fold the dough up and over the cheese pinching just past the cheese to fully enclose it Be patient and work around the edge to ensure the cheese stays in place and every inch is sealed to trap melty goodness inside

Add the Sauce and Cheese:

Spoon pizza sauce in the center of the dough spreading gently almost to the stuffed edge Leave that beautiful crust exposed so it crisps Gently sprinkle all the shredded mozzarella over the sauce For even melting use your hand to distribute the cheese in a light even layer

Top with Pepperoni:

Lay down pepperoni slices in a circular pattern spacing them so each slice gets at least some pepperoni Try not to crowd all the slices in the middle

Season and Oil the Crust:

Brush the exposed stuffed crust ring with olive oil or melted butter Use a pastry brush to get right up to the edge and coat it fully Sprinkle on garlic powder Italian seasoning and a little Parmesan if using This ensures the crust turns deep golden and flavorful

Bake:

Place the pizza in your hot oven Keep it on the lowest rack if you like a crispy bottom Watch closely after 15 minutes Bake until the cheese bubbles and the crust is richly golden and crunchy underneath Usually 15 to 20 minutes but ovens may vary

Rest and Serve:

Once out of the oven let the pizza rest about 5 minutes This helps the cheese set so slices hold their shape Use a pizza wheel or large sharp knife to slice and lift each piece You want hot cheese to stay inside the rim

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I still remember my son sneaking string cheese from the counter when we first tried this recipe The stuffed crust was his idea and now it’s the weekly request

Storage Tips

After the pizza cools place slices in an airtight container or wrap tightly with foil Refrigerate for up to four days For longer storage freeze individual slices between pieces of parchment paper so they do not stick The pizza reheats best on a low oven rack or directly on the oven rack for a crisp base Microwaving works but the crust will soften a bit

Ingredient Substitutions

If you cannot find string cheese use blocks of mozzarella and cut into long thin strips Any melting cheese such as provolone Havarti or even mild cheddar will work for the crust Try turkey or plant based pepperoni for a different twist and homemade simple tomato sauce if a jar is not handy

Serving Suggestions

Pair your stuffed crust pizza with a simple green salad or cut fresh veggies for a lighter contrast Garlic knots or a bowl of marinara sauce are perfect for dipping the crust Wedges of pineapple or jars of roasted red peppers can be added right before baking for extra flavor

Cultural and Historical Context

Stuffed crust pizza shot to fame thanks to American pizza chains in the 1990s It is a playful upgrade to traditional pizza that caters to cheese lovers and families who enjoy pulling apart that gooey edge Now there are endless versions and homemade lets you tweak it exactly to your taste

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This pizza is a weekend tradition at our house and every time I make it I find a new little detail to tweak Whether experimenting with seasonings or involving kids in rolling the dough there is something about homemade stuffed crust that feels both nostalgic and fresh every time

Frequently Asked Questions

→ How do you get the crust to seal around the cheese?

After laying string cheese around the dough edge, fold the dough over and press firmly, pinching to close all gaps. A bit of water can help seal it tight.

→ Can different cheeses be used for stuffing?

Yes, try cheddar, Monterey jack, or provolone for unique flavor profiles and textures in the crust.

→ What helps the crust become golden and flavorful?

Brushing olive oil or melted butter onto the edge before baking, optionally sprinkled with seasonings, gives color and depth of taste.

→ How do you keep the crust from getting soggy?

Bake at a high temperature and avoid overloading with sauce. Preheating a pizza stone also yields a crisper base.

→ Is pre-cooked pepperoni better?

Standard pepperoni works well, but blotting excess oil from sliced pepperoni prevents overly greasy results after baking.