Stuffed Crust Pepperoni Pizza

Stuffed crust pepperoni pizza is the ultimate comfort food when you want bold flavors and gooey cheese in every bite. This homemade version brings pizzeria quality to your kitchen with a buttery crust, loads of melty mozzarella, crispy pepperoni, and that irresistible cheesy stuffed edge. Whether you are hosting friends or craving a cozy family night, get ready to bake a pizza everyone will fight for the last slice.

I first tried making this for a birthday party and every guest raved about the gooey crust I have not looked at pizza night the same way since

Ingredients

• Pizza dough: use store bought for quick prep or homemade for extra flavor look for dough that feels elastic and smooth
• Mozzarella string cheese sticks: the secret to a cheesy stuffed edge fresh string cheese melts best and gives a satisfying pull
• Pizza sauce: choose one with a bright tomato flavor and no added sugar or make your own for extra tang
• Shredded mozzarella cheese: always pick whole milk mozzarella for superior melt avoid pre-shredded if possible for best stretch
• Pepperoni slices: turkey or beef work choose ones with deep red color and minimal grease
• Olive oil or melted butter: this makes the crust golden and fragrant cold pressed olive oil lends a fruity touch
• Optional seasonings: garlic powder adds a savory kick italian seasoning brings herby warmth grated parmesan finishes the crust with a nutty flavor

Instructions

Prepare the Oven and Pan:

Preheat your oven to 425 F or 220 C If you have a pizza stone place it in the oven so it gets piping hot while you work If not grease a pizza pan or baking sheet lightly so nothing sticks

Shape the Pizza Base:

Roll out your pizza dough on a lightly floured surface until it forms a twelve inch even circle Move this carefully to your prepared pizza pan or stone

Stuff the Crust:

Lay mozzarella string cheese sticks along the edge of the dough leaving about a one inch border Carefully fold the dough over the cheese and gently press around the edge with your fingers until it is fully sealed to lock in the cheese

Top the Pizza:

Spoon pizza sauce onto the center of the dough avoiding the crust Spread it out with the back of a spoon for even coverage Sprinkle shredded mozzarella over the sauce then place pepperoni slices so every bite gets some

Flavor and Finish the Crust:

Brush a generous layer of olive oil or melted butter around the stuffed crust Sprinkle on garlic powder or Italian seasoning if you wish Scatter grated parmesan for added flavor if you like

Bake:

Slide the pizza into your oven and bake for fifteen to twenty minutes Check at the fifteen minute mark The crust should turn golden and the cheese should bubble and brown slightly

Cool and Slice:

Take the pizza out and let it cool for at least five minutes so the cheese does not spill out when sliced Cut into wedges and serve while the cheese in the crust is still warm and gooey

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My favorite part is pulling apart the first slice and watching the cheese stretch from the crust — it reminds me of pizza nights with my brother where we tried to see whose cheese could stretch the farthest Homemade stuffed crust always tastes richer than the delivery kind

Storage Tips

Store any leftovers in an airtight container in the refrigerator Your pizza will keep for up to three days Reheat on a baking sheet in a hot oven for best results Microwaving makes the crust a bit soggy but works in a pinch

Ingredient Substitutions

If you want a lighter version substitute turkey pepperoni and part skim mozzarella For a rustic twist use sharp provolone or fontina in place of mozzarella For a spicy kick layer a few sliced jalapenos over the cheese

Serving Suggestions

Serve your stuffed crust pizza alongside a crisp salad or roasted vegetables for a balanced meal If you want a dipping sauce try marinara or ranch This also works great for lunch boxes if you cut the pizza into sticks

Cultural Context

Stuffed crust pizza originated in chain restaurants in the mid ninety nineties but making it at home lets you control every element It has become a staple for celebrations and movie nights in many families including mine

Seasonal Adaptations

In summer top with sliced tomatoes and fresh basil for a margherita twist Use roasted butternut squash and sage in fall for a cozy flavor Switch to pesto and sun dried tomatoes in spring for brightness

Success Stories

A friend once told me this recipe made their picky eater actually request more vegetables the second time by hiding spinach under the cheese That is a kitchen win in my book

Freezer Meal Conversion

Assemble your pizza with stuffed crust but stop before baking Freeze wrapped tightly for up to two months When ready to bake put it straight into the oven from frozen at four hundred degrees F and extend the baking time by a few minutes

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Enjoy your stuffed crust pizza fresh from the oven for the best cheesy pull. This homemade recipe is sure to earn a spot in your pizza night rotation.

Frequently Asked Questions

→ How do I seal the stuffed crust properly?

Press the dough firmly over the cheese sticks and pinch tightly to ensure the edges are fully sealed, preventing cheese leaks during baking.

→ Can I use different cheeses for the crust?

Yes, string mozzarella is traditional, but cheddar or provolone sticks work well for varied flavors and textures.

→ What type of pepperoni works best?

Both beef and turkey pepperoni are delicious options. Choose slices that crisp nicely for the best texture.

→ How do I keep the crust from getting soggy?

Brush the crust with olive oil or melted butter and avoid excess sauce near the edges to maintain a crisp texture.

→ Are there recommended seasonings for extra flavor?

Sprinkle garlic powder, Italian seasoning, or grated Parmesan on the crust before baking for added taste and aroma.