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Stuffed crust pepperoni pizza has always been the go-to comfort food for my family movie nights. Between the gooey cheese-filled crust and the irresistible combo of melty mozzarella and spicy pepperoni, this pizza makes everyone happy. Making it at home feels like a fun kitchen project and tastes even better than takeout.
The first time I made this pizza, my kids could not believe we made stuffed crust at home. Now it is a regular dinner request on Fridays and always disappears within minutes.
Ingredients
- Pizza dough: Essential for the base choose fresh or good-quality store-bought for best results. Look for dough that springs back when pressed
- Mozzarella string cheese: Forms the cheesy stuffed crust I prefer low-moisture sticks for maximum melt without leaks
- Pizza sauce: Brings tangy flavor use a thicker style to avoid sogginess and check the ingredient list for real tomatoes
- Shredded mozzarella cheese: Melts evenly try pre-shredded for convenience but fresh-grated melts best
- Pepperoni: Spicy and savory use classic beef or lighter turkey slices buy from the deli counter for fresher taste
- Olive oil or melted butter: Moistens and flavors the crust I favor extra virgin olive oil for its richer taste
- Optional seasonings: Garlic powder Italian seasoning or grated Parmesan enhance the crust go with freshly grated Parmesan if possible
Step-by-Step Instructions
- Make the Pizza Base:
- Roll your pizza dough into a twelve inch circle on a lightly floured surface and transfer it to your greased pizza pan or preheated stone. Work slowly to keep the dough thickness even and do not stretch it too thin around the edges.
- Stuff the Crust:
- Line mozzarella string cheese sticks along the border of the dough leaving about one inch of space at the edges. Carefully fold the edge of the dough over the cheese pressing the dough to seal the cheese inside so it does not ooze.
- Spread the Sauce:
- Evenly spoon pizza sauce over the center part of the dough stopping before you reach the stuffed crust edge. A thicker sauce layer in the middle prevents sogginess but don’t drench the dough.
- Add the Cheese and Pepperoni:
- Generously sprinkle shredded mozzarella over the sauced area then space pepperoni slices over the cheese. Aim for even coverage so each bite is balanced.
- Season and Glaze:
- Brush the exposed stuffed crust with olive oil or melted butter. Sprinkle your choice of garlic powder Italian seasoning or Parmesan over the crust for extra flavor and color.
- Bake to Perfection:
- Place your pizza in the oven at four hundred twenty five degrees Fahrenheit and bake for fifteen to twenty minutes. The crust should turn golden and the cheese will bubble and brown slightly. Rotate the pan halfway for even baking.
- Rest and Slice:
- Allow the baked pizza to cool on the pan for about five minutes. This helps the cheese set and makes slicing easier. Use a sharp pizza cutter and serve slices while warm and melty.
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The mozzarella string cheese in the crust is my personal favorite part I love watching everyone discover that stretchy bite hidden inside the golden edge. My youngest still calls it the magic surprise crust and it always gets smiles around our table.
Storage Tips
Keep leftover pizza wrapped tightly in foil or in an airtight container in the fridge for up to three days. For crisp results reheat slices in a hot oven or toaster oven instead of the microwave. You can also freeze single slices in sealed bags for up to two months a quick meal for busy days.
Ingredient Substitutions
If you are out of string cheese use blocks of mozzarella cut into long sticks. For a lighter version swap traditional pepperoni for turkey slices or try veggie pepperoni. You can also sub in your favorite marinara if pizza sauce is not on hand just avoid watery varieties.
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Serving Suggestions
This pizza pairs perfectly with a fresh green salad or roasted vegetables for a balanced dinner. Cut into smaller rectangles for party snacks or game day. For a real pizzeria experience dust the crust with extra Parmesan or serve with a side of warm marinara for dipping.
Cultural Context
Stuffed crust pizza was first popularized in the nineties as a fun twist on classic pizza. Now it is loved worldwide for its combination of textures and flavors. Making it from scratch at home gives you creative control and makes for a fun interactive meal that brings everyone to the table with anticipation.
Recipe FAQs
- → How do you achieve a perfect stuffed crust?
Arrange mozzarella string cheese along the dough edge, fold, and press to seal before baking for a gooey, golden crust.
- → Can I use different cheeses for the crust?
Yes, try cheddar or provolone for variation, but string mozzarella ensures best melt and shape retention.
- → What are the best additional toppings?
Bell peppers, olives, mushrooms, or onions add extra flavor and texture on top of the pepperoni and cheese.
- → How should leftovers be stored?
Keep slices refrigerated up to 3 days or freeze for 2 months. Reheat in the oven for the best crust texture.
- → Can I make the dough in advance?
Prepare dough ahead and refrigerate overnight or let it come to room temperature before using for easier handling.