Stuffed Crust Pepperoni Pizza (Printable Version)
# What You'll Need:
→ Crust and Stuffing
01 -
400 g fresh or store-bought pizza dough
02 -
8 mozzarella string cheese sticks, full fat
→ Sauce and Toppings
03 -
120 ml pizza sauce or high-quality tomato sauce
04 -
150 g mozzarella cheese, shredded
05 -
60 g pepperoni slices
→ Finishing Touches
06 -
1 tbsp extra virgin olive oil or melted butter
07 -
0.5 tsp garlic powder
08 -
0.5 tsp Italian seasoning (dried oregano, basil, thyme blend)
09 -
2 tbsp Parmesan cheese, freshly grated
# Step-by-Step Directions:
01 -
Set oven to 220°C and place a pizza stone inside, or lightly oil a baking sheet for baking.
02 -
On a lightly floured work surface, stretch pizza dough to a 30 cm round, making the edges slightly thicker.
03 -
Transfer dough to a prepared baking sheet or stone. Line the perimeter with mozzarella sticks, leaving a 2.5 cm border.
04 -
Fold dough edges over the mozzarella sticks and pinch firmly all around to tightly seal in the cheese.
05 -
Spread pizza sauce evenly over the surface up to the sealed crust. Distribute shredded mozzarella and arrange pepperoni slices, optionally tucking some under the cheese.
06 -
Brush crust with olive oil or butter. Sprinkle garlic powder, Italian seasoning, and grated Parmesan over the exposed crust as desired.
07 -
Bake for 15–20 minutes until crust is deep golden and the cheese is bubbling. Cool for 5 minutes prior to slicing for clean serving.
# Helpful Notes:
01 -
Let dough rest at room temperature for 30 minutes prior to stretching for optimal elasticity.
02 -
Stuffed crust provides a surprise melty cheese bite and keeps slices extra satisfying.
03 -
Allowing pizza to cool briefly before slicing ensures the cheese settles and avoids spillage.
04 -
Leftovers can be reheated in a hot oven for a crisp crust and gooey cheese.