Pin it
This stuffed crust pepperoni pizza is my family’s answer to pizza night when we crave gooey cheese and that pizzeria crisp you only get from a great homemade crust. The cheesy ring around the edge makes every bite extra special and the best part is you can load it up just how you like it.
The first time I stuffed a pizza crust at home my kids were amazed and now it is a must for Friday nights. It is a fun way to shake up regular pizza and honestly the stuffed crust turns out even more satisfying at home.
Ingredients
- All-purpose flour: gives you just the right balance for a chewy and crisp pizza base sift before measuring for accuracy
- Sugar: feeds the yeast and helps the crust brown nicely use regular granulated sugar for best texture
- Instant yeast: saves time and rises quickly check the expiration date for fresh rise
- Salt: is essential for flavor in both the dough and the finalized pizza use a fine-grain kosher salt
- Warm water: helps activate the yeast make sure it is just warm to the touch not hot so you do not cook the yeast
- Olive oil: adds tenderness and helps the crust achieve that golden bottom opt for extra virgin if possible
- Mozzarella string cheese: is perfect for a stuffed crust with the right stretch look for ones that say whole milk for best melt
- Optional garlic butter for brushing: adds flavor and makes your crust extra savory
- Pizza sauce: is the heart of the topping layer you can use homemade or try to find a jar with minimal added sugar and robust tomato flavor
- Shredded mozzarella: provides melt and cheese pull quality pick up a block to shred yourself for the best texture
- Pepperoni slices: offer that classic spice and crisp look for uncured or artisan types for better taste
- Optional Italian seasoning and red pepper flakes: give a little herby kick to the cheese
- Optional grated Parmesan: builds flavor on the baked crust and brings a sharp nutty finish
Step-by-Step Instructions
- Make the Dough:
- Mix the flour sugar yeast and salt in a large bowl to combine evenly. Pour in warm water and olive oil then stir until a rough dough forms. Knead using clean hands or a mixer fitted with a dough hook for six to eight minutes until smooth soft and elastic. Place the dough in a lightly oiled bowl cover and let rise for about one hour or until doubled in size. This slow rise lets the flavor develop and makes the dough easier to handle.
- Preheat and Prepare the Oven:
- Set your oven to four hundred seventy five degrees Fahrenheit. If using a pizza stone or steel place it in the oven now so it gets very hot. Lightly grease a large pizza pan or baking sheet to keep the crust from sticking.
- Shape the Dough and Stuff the Crust:
- Roll out the risen dough on a floured surface into a fourteen to sixteen inch circle. Arrange mozzarella string cheese sticks around the very edge of the dough laying them end to end in a ring. Fold the dough’s edge over the cheese sticks and seal by pinching tightly so all the cheese is enclosed and will melt without leaking. This step is the magic for that gooey ring.
- Add the Toppings:
- Spread the pizza sauce over the center of the dough going right up to the folded crust but not past it. Scatter shredded mozzarella evenly over the sauce then layer pepperoni slices all over for a classic topping. If you want extra flavor brush the exposed crust with melted garlic butter and sprinkle with grated Parmesan just before baking.
- Bake the Pizza:
- Slide the assembled pizza into your hot oven and bake for twelve to fifteen minutes. Watch for the cheese to bubble and the crust to become richly golden brown. The stuffed crust will puff a bit which is exactly what you want.
- Slice and Serve:
- Cool the pizza for just a few minutes after baking to let the cheese inside the crust settle slightly. Slice into generous wedges and enjoy right away ideally with a dip of ranch or a side of warm marinara if your family likes extra sauce.
Pin it
The crust is always my favorite part and it reminds me of sharing big Friday night pizzas with my brother where we would race to see who could eat the stuffed edge first. Honestly nothing beats that moment when the cheese inside stretches out and you get a melty bite.
Storage Tips
Store leftover stuffed crust pizza slices in a sealed container in the fridge for up to four days. To reheat place slices in a toaster oven or regular oven at three hundred seventy five degrees until they are hot and the crust crisps up again. For longer storage let slices cool then freeze individually wrapped slices. Thaw in the fridge or use a low oven to reheat straight from frozen.
Ingredient Substitutions
If you cannot find string cheese cut blocks of mozzarella into slim sticks for stuffing the crust. For the flour you can try half whole wheat to add a nutty flavor. If you are dairy free vegan cheese sticks and shreds do melt but opt for ones with good reviews for melt and stretch. Pepperoni can be swapped with turkey pepperoni or keep it vegetarian with mushrooms and peppers.
Creative Serving Suggestions
Pair slices with a crisp Caesar salad or a big bowl of mixed greens. Try dipping the stuffed crust in garlic butter or a spicy marinara for a restaurant style touch. For gatherings cut the pizza into squares for sharing and offer assorted dips so everyone can enjoy the cheesy edge.
Pizza Night Memories
Stuffed crust pizza always feels like a celebration at my house. It started as a way to make our takeout cravings at home but it turned into a favorite tradition that everyone looks forward to. The kids love to help stuff the crust and sneak a piece of cheese every time.
Frequently Asked Questions
- → How do I keep the crust from unsealing when baking?
Firmly pinch and fold the dough over the mozzarella sticks to fully enclose the cheese, then press down to seal. Chilling the assembled pizza briefly before baking can help prevent gaps.
- → Can I use different cheeses for the crust?
Yes! Mix in cheddar or use provolone for a richer flavor. Any melting cheese, like Monterey Jack or gouda, also works well as a stuffing.
- → What’s the best way to achieve a crisp crust?
Bake on a preheated pizza stone or steel if possible. Sprinkling cornmeal under the dough on the pan will help achieve that classic pizzeria bottom.
- → How can I customize the toppings?
Add vegetables like bell peppers, mushrooms, or onions, or swap out pepperoni for cooked sausage or grilled chicken. Sprinkle red pepper flakes for extra heat.
- → Can I make this pizza ahead of time?
Assemble the pizza, then refrigerate, covered, up to 6 hours before baking. Or, bake and cool, then reheat slices in a hot oven until the cheese is bubbling.