Stuffed Crust Pepperoni Pizza

Savor the irresistible combo of gooey mozzarella stuffed crust zesty tomato sauce and generous pepperoni slices in this easy crowd pleasing classic. Preparing your own dough or using a store bought base you will roll fill and seal string cheese inside the edges for that extra cheesy bite. After topping with bold sauce and plenty of cheese bake until golden and bubbly. A brush of olive oil or butter enhances the crust while optional seasonings boost aroma. Fresh from the oven let it rest a few minutes before serving for the ultimate melty comfort straight from your kitchen. Skip the takeout menu and gather your loved ones around for a truly unforgettable homemade Stuffed Crust Pepperoni Pizza. Perfect for pizza night or to impress a crowd this recipe makes golden crust with melty cheese hiding in every bite zesty sauce and plenty of pepperoni on top. It is hands down the most requested dinner in my house and a joy to make from scratch

After making this stuffed crust pizza for my kids one Saturday I could not believe how quickly it disappeared To this day the sight of mozzarella peeking from the crust gets everyone crowding into the kitchen

Ingredients

• Pizza dough: use fresh or store bought for a chewy yet crisp base A dough that springs back to the touch is best
• Mozzarella string cheese sticks: create the gooey stuffed edge Choose full fat for best melt and stretch
• Pizza sauce: classic flavor foundation Look for one with no added sugar or use quality tomato sauce
• Shredded mozzarella cheese: this brings that signature pizza pull Always buy blocks and shred yourself for maximum melt
• Pepperoni slices: adds a salty spicy bite Pick naturally cured or slice your own for extra flavor
• Olive oil or melted butter: this makes your crust golden and rich Choose extra virgin oil or real butter for best taste
• Garlic powder: gives a savory aroma Go for fresh and pungent powder if possible
• Italian seasoning: a punch of herby flavor Use a mix with oregano basil and thyme for authenticity
• Grated Parmesan cheese: adds a bold savory finish Always grate fresh for that nutty tang

Step-by-Step Instructions

Prepare the Oven:

Heat your oven to four hundred twenty five degrees Place a pizza stone inside if you have one or lightly oil a baking sheet for easy release

Shape and Roll the Dough:

On a clean floured surface stretch your pizza dough into a twelve inch circle Make sure the edges are slightly thicker which helps with stuffing

Transfer and Add Cheese Sticks:

Lift the dough onto your baking sheet or pizza stone Arrange mozzarella sticks all along the edge leaving a one inch border

Form the Stuffed Crust:

Fold the outer edge of the dough over the cheese sticks Press and pinch tightly to completely seal the crust so the cheese does not leak out

Add Sauce and Toppings:

Spread your pizza sauce evenly over the center right up to the edge of the stuffed crust Layer on the shredded mozzarella and sprinkle the pepperoni evenly with a few tucked below the cheese for extra flavor

Finish the Crust:

Brush the stuffed edge with olive oil or melted butter and add a sprinkle of garlic powder Italian seasoning or Parmesan as you like

Bake and Rest:

Bake for fifteen to twenty minutes until the crust is deep golden and the cheese is bubbling Let your pizza rest five minutes before slicing so the cheese settles

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The mozzarella hidden inside the crust is always the first thing my family goes for Each bite reminds me of the excitement of sharing pizza night together and seeing the oozing cheese always feels like a little bit of magic

Storage Tips

Once cool place leftover pizza in an airtight container in the fridge where it stays fresh for up to three days For best texture reheat slices in a hot oven or toaster oven until the cheese is melty and the crust crisps up again Microwaving works too but might soften the crust

Ingredient Substitutions

You can swap string cheese out for blocks of mozzarella sliced into thick strips If pepperoni is not your favorite try crumbled cooked sausage or make it vegetarian with plenty of mushrooms and bell peppers No pizza sauce Use plain tomato sauce with a sprinkle of dried oregano and garlic powder in a pinch

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Serving Suggestions

Serve this pizza hot with extra Parmesan and fresh basil on top Pair with a crisp green salad or roasted vegetables for a complete meal Leftovers make a great packed lunch When cut into strips the stuffed crust works perfectly for dipping in extra sauce

A Bit of Pizza History

Stuffed crust pizza became popular in the nineties as a playful twist on pizzeria classics Though it started in chain restaurants making your own at home brings all that nostalgic joy with a personal touch It is a comfort food that keeps evolving but will always bring fun to the dinner table

Commonly Asked Questions

→ How do I make sure the cheese stays inside the crust?

Carefully press and pinch the dough over each mozzarella stick to fully seal the edge before baking. This keeps the cheese from oozing out as it heats up.

→ Can I use a different cheese inside the crust?

Absolutely! Cheddar, provolone, or a mix of your favorite melting cheeses add different flavors and textures to the stuffed edge.

→ What toppings work best besides pepperoni?

Try mushrooms, bell peppers, onions, olives, cooked sausage, or extra cheese. Customize based on what your family enjoys.

→ How should I reheat leftover slices?

Reheat in a hot oven or toaster oven to bring back crispness. The microwave works, but can make the crust softer.

→ Is it better to use homemade or store-bought dough?

Both options work well. Homemade dough offers extra flavor and freshness, while store-bought is quicker and convenient.

→ What's the secret to a crispy base?

Preheat a pizza stone for baking and avoid too much sauce in the center. This ensures a sturdy, crisp crust.