Stuffed Crust Pepperoni Pizza (Print Version)
# Ingredients:
→ Dough and Crust
01 -
450 g pizza dough (homemade or store-bought)
02 -
8 mozzarella string cheese sticks
→ Toppings
03 -
120 ml pizza sauce
04 -
200 g shredded mozzarella cheese
05 -
60 g pepperoni slices
→ Finishings
06 -
15 ml olive oil or melted butter
07 -
2.5 ml garlic powder (optional)
08 -
2.5 ml Italian seasoning (optional)
09 -
10 g grated Parmesan cheese (optional)
# Instructions:
01 -
Preheat oven to 220°C. If using a pizza stone, place it in the oven. Otherwise, lightly oil a baking pan.
02 -
On a lightly floured surface, roll out the pizza dough into a 30 cm circle, leaving a slightly thicker edge for stuffing.
03 -
Transfer the rolled dough to your prepared baking sheet or pizza stone. Arrange mozzarella string cheese around the edge, leaving a 2.5 cm border.
04 -
Fold the dough over the cheese sticks and pinch firmly to seal all around the edge. Press gently to ensure the seal is secure.
05 -
Spread pizza sauce evenly over the center, stopping just before the stuffed crust. Sprinkle shredded mozzarella generously over the sauce.
06 -
Arrange pepperoni slices evenly on top of the cheese. Optionally, tuck a few slices beneath the cheese for added flavour.
07 -
Brush the outer crust with olive oil or melted butter. Optionally, sprinkle with garlic powder, Italian seasoning, and Parmesan cheese.
08 -
Bake for 15–20 minutes, or until the crust is golden brown and the cheese is bubbling.
09 -
Allow the pizza to rest for 5 minutes before slicing and serving.
# Notes:
01 -
Allow dough to reach room temperature for easier rolling and shaping.
02 -
Ensure the stuffed crust is securely sealed to prevent cheese leakage while baking.
03 -
For varied flavour, substitute different cheeses such as cheddar or provolone in the crust.
04 -
To make vegetarian, omit pepperoni and use vegetables like mushrooms, onions, peppers, and olives.
05 -
If pizza sauce is unavailable, substitute with marinara or tomato sauce blended with herbs.
06 -
Store leftovers in an airtight container under refrigeration up to 3 days; reheat in the oven for optimal texture.
07 -
A preheated pizza stone yields the crispiest crust.