Stuffed Crust Pepperoni Pizza

This Stuffed Crust Pepperoni Pizza brings cheesy comfort to your table with a buttery golden edge filled with gooey mozzarella and every bite layered with zesty sauce and crisp pepperoni. It is easy enough for a weeknight and special enough for family movie nights or impressing friends who might otherwise swear by delivery.

I remember the first time my niece helped roll the crust she could not stop grinning as the string cheese disappeared into the dough This recipe quickly became a family must at our Sunday dinners

Ingredients

• Pizza dough: Use homemade or grab store bought for convenience Look for dough that feels soft and elastic not sticky or dry

• Mozzarella string cheese sticks: These melt smoothly and fit perfectly in the crust Choose whole milk if you love a rich flavor

• Pizza sauce: Try a garlicky jarred variety or make your own If buying check for brands with no added sugar

• Shredded mozzarella cheese: Go for low moisture pre shredded for even melting If you like a stretchier cheese look for blocks and shred it yourself

• Pepperoni slices: Beef or turkey both work Check deli counters for thick cut slices with a little spice

• Olive oil or melted butter: Adds golden color and a bit of shine Pick extra virgin oil for a bolder taste

• Optional seasonings: Garlic powder Italian seasoning or grated Parmesan make finishing touches more flavorful I always use a sprinkle of Parmesan for a nutty finish

Step-by-Step Instructions

Prepare the Oven:

Set your oven to four hundred twenty five degrees and slide in your pizza stone if using Lightly oil a pan if you do not have a stone This ensures the crust cooks evenly and does not stick

Shape the Dough:

On a lightly floured counter roll out the pizza dough until it is a twelve inch circle The slightly thick edge helps with stuffing Transfer to your baking tray or stone

Stuff the Crust:

Arrange the mozzarella sticks end to end around the edge of the dough leaving about an inch border Wrap the dough over the cheese then pinch it tightly so the cheese is completely enclosed Gently press to seal so no cheese leaks out

Sauce and Cheese Layer:

Spread pizza sauce over the center in an even layer stopping at the stuffed edge Heap on the shredded mozzarella so it covers the sauce completely

Top with Pepperoni:

Space your pepperoni slices evenly so each bite gets plenty I like to tuck a few slices under the cheese too for extra flavor

Finish and Bake:

Brush the outer edge with olive oil or butter This helps brown the crust Add any seasonings now so they stick as it bakes Slide the pizza into the oven and bake for fifteen to twenty minutes until the crust turns golden and the cheese bubbles

Rest and Slice:

Let the pizza sit five minutes when it comes out This helps the cheese inside settle so you get a clean slice Cut into wedges and serve steaming hot

Save

The smell of fresh pizza baking always pulls my family from every corner of the house My favorite part is opening the oven and seeing the cheese oozing from the crust when I slice it I will never forget my brother’s face the first time he saw homemade stuffed crust he thought I was a pizza wizard

Storage tips

Keep extra slices in an airtight container in the fridge for up to three days For longer storage freeze each slice separately so you can grab just what you need Reheat in the oven or toaster oven at three hundred fifty degrees until the cheese is melty and the crust re crisped This keeps the crust from getting soggy which happens if you microwave

Ingredient substitutions

Try swapping out string cheese for block mozzarella cut into sticks or even cheddar for a more tangy crust For a vegetarian option just leave out the pepperoni and add lots of veggies like mushrooms onions or bell peppers If you do not have pizza sauce use marinara or blend a can of tomato sauce with oregano and garlic

Serving suggestions

Serve with a green salad if you want to make it a meal or pair with roasted veggies as a hearty side We love eating slices with a side of warm marinara for dipping the stuffed crust Make a pizza night spread with garlic knots or a big fruit salad for dessert

Save

Cultural and historical context

Stuffed crust pizza was first made famous in the nineties by big pizza chains but the idea of filling crust with cheese goes back centuries in Italian baking traditions Homemade versions let you play with flavors using local cheeses or seasonal toppings I think homemade always tastes richer because you get to pick every flavor yourself

Recipe FAQs

→ How can I prevent mozzarella from leaking out of the crust?

Seal the dough tightly around the cheese sticks, pinching the edges to fully enclose them before baking. This helps contain all the melted cheese.

→ Can I use homemade dough for this style?

Absolutely! Both homemade and store-bought pizza dough work well. Homemade allows you to personalize texture and flavor.

→ What are some suggested toppings beyond pepperoni?

Try bell peppers, mushrooms, olives, onions, or a sprinkle of Parmesan. Mix and match for your favorite combination.

→ How do I achieve a crispy crust?

Preheat a pizza stone thoroughly and bake the pizza directly on it. Brushing the dough edge with oil also adds crispiness.

→ How do I store leftovers and reheat them?

Store slices in the fridge up to 3 days or freeze for longer storage. Reheat in a hot oven for best results and texture.