Stuffed Crust Pepperoni Pizza

This stuffed crust pepperoni pizza transforms pizza night into something truly special with its cheese-filled border that oozes melted mozzarella with every bite. I started making this version after my kids became obsessed with stuffed crust pizza from restaurants, and honestly, the homemade version beats anything you can order. The combination of crispy golden crust hiding molten cheese, tangy pizza sauce, and perfectly spiced pepperoni creates a meal that brings everyone running to the kitchen.

I discovered this technique during a particularly busy week when I wanted to make pizza night extra special without spending hours in the kitchen. The first time I pulled this golden beauty from the oven, my family's faces lit up when they bit into that first cheesy crust. Now it's become our signature weekend dinner, and I've perfected every detail to ensure it turns out perfectly every time.

Ingredients

• 1 lb pizza dough: Store-bought works beautifully, but homemade gives you complete control over texture and flavor
• 6 to 8 mozzarella string cheese sticks: These create the perfect stuffed crust since they're already the right size and melt evenly
• 1/2 cup pizza sauce: Choose a quality sauce or make your own with crushed tomatoes, garlic, and Italian herbs
• 2 cups shredded mozzarella cheese: Fresh mozzarella can be used but drain it well to prevent soggy pizza
• 20 to 25 pepperoni slices: Beef or turkey both work well; look for pepperoni that cups slightly when cooked for better texture
• 2 tablespoons olive oil or melted butter: This creates the golden, flavorful crust that makes all the difference
• Garlic powder: Optional but highly recommended for extra flavor in the crust
• Italian seasoning: Adds aromatic herbs that complement the cheese and pepperoni perfectly
• Grated Parmesan: Optional finishing touch that adds sharp, nutty flavor to the crust

Step-by-Step Instructions

Prepare the Oven and Surface:

Preheat your oven to 425°F, which is the perfect temperature for achieving a golden crust while ensuring the cheese melts completely. If you have a pizza stone, place it in the oven during preheating to create an extra crispy bottom crust. Lightly grease a pizza pan or baking sheet with olive oil or cooking spray if you're not using a stone.

Roll and Shape the Dough:

On a lightly floured surface, roll the pizza dough into a 12-inch circle, working from the center outward to maintain even thickness. The dough should be about 1/4 inch thick throughout. If the dough springs back, let it rest for 5 minutes before continuing. Transfer the rolled dough carefully to your prepared pan or directly onto the hot pizza stone using a pizza peel.

Create the Stuffed Crust:

Arrange the mozzarella string cheese sticks around the entire perimeter of the dough, placing them about 1 inch from the edge. The cheese sticks should form a complete circle with no gaps. Carefully fold the outer edge of the dough over the cheese sticks, pinching and pressing firmly to seal the seam. This creates a pocket that will hold the melted cheese as it bakes.

Add the Sauce and Toppings:

Spread the pizza sauce evenly over the center portion of the dough using the back of a spoon, leaving the stuffed crust border completely uncovered. The sauce should reach just to where the stuffed crust begins. Sprinkle the shredded mozzarella cheese generously over the sauce, making sure to distribute it evenly. Arrange the pepperoni slices across the cheese, spacing them evenly so every slice gets a good amount.

Season and Prepare for Baking:

Brush the stuffed crust with olive oil or melted butter, making sure to coat the entire border. This will create a beautiful golden color and add flavor. Sprinkle the crust with garlic powder and Italian seasoning if using, and add a light dusting of grated Parmesan for extra richness.

Bake to Perfection:

Place the pizza in the preheated oven and bake for 15 to 20 minutes, watching carefully during the last few minutes. The crust should turn golden brown and the cheese should be bubbly and starting to brown in spots. The stuffed crust will puff up slightly as the cheese inside melts.

Cool and Serve:

Remove the pizza from the oven and let it cool for 5 minutes before slicing. This resting time allows the cheese to set slightly, making it easier to cut clean slices. Use a sharp pizza cutter or knife to slice, and serve immediately while the cheese is still warm and stretchy.

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Storage and Reheating

Store leftover pizza in the refrigerator for up to 3 days, wrapped in aluminum foil or stored in airtight containers. For the best results, reheat slices in a 350°F oven for 8 to 10 minutes until the cheese is melted and the crust is crispy again. Avoid microwaving as it will make the crust soggy and the cheese rubbery.

Ingredient Substitutions

Feel free to experiment with different cheeses for the stuffed crust. Cheddar sticks work wonderfully for a sharper flavor, while provolone adds a mild, smoky taste. For the toppings, try turkey pepperoni for a leaner option, or swap pepperoni entirely for Italian sausage, mushrooms, or bell peppers. Whole wheat pizza dough can be substituted for a healthier option.

Serving Suggestions

This pizza pairs beautifully with a simple green salad dressed with balsamic vinaigrette to cut through the richness. For entertaining, consider making two pizzas with different toppings to please various tastes. A side of garlic bread or breadsticks complements the meal nicely, though the stuffed crust is quite filling on its own.

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Cultural Background

Stuffed crust pizza became popular in the 1990s when Pizza Hut introduced it as a marketing innovation. The concept of hiding cheese inside bread dates back much further in Italian cuisine, with dishes like calzones and stromboli serving as inspiration. This homemade version captures that same indulgent experience while allowing you to control the quality of ingredients.

Recipe FAQs

→ How do I keep the cheese from leaking out of the crust?

Be sure to fold the dough securely over the cheese sticks and press the edges firmly to seal completely.

→ Can I use different cheeses in the crust?

Yes, provolone or cheddar sticks can be used for variation, but mozzarella gives the best melt and stretch.

→ Is it necessary to preheat a pizza stone?

Preheating the stone helps achieve a crispier crust, but it's optional if you're using a baking sheet.

→ Can I make this pizza ahead of time?

You can assemble the pizza ahead and refrigerate it for a few hours. Bake it just before serving for best results.

→ How should I store and reheat leftovers?

Store slices in the fridge for up to 3 days or freeze them. Reheat in the oven to keep the crust crisp.