Pin it
This stuffed crust pepperoni pizza came about during one of those Friday nights when we were debating between ordering takeout or making something at home. My youngest daughter had been begging for stuffed crust pizza for weeks, but the delivery options in our area are pretty disappointing. I figured how hard could it be to make our own version, and after some experimenting with string cheese placement, we created something that beats any chain restaurant version. The cheese-filled crust combined with homemade sauce and perfectly distributed pepperoni creates this incredible pizza that has our whole family doing happy dances around the kitchen table.
My neighbor's teenage son tried this pizza during a sleepover and went home raving about it to his parents. His mom called me the next day asking for the recipe because he wouldn't stop talking about how amazing the crust was. She tried making it for his birthday party, and now all the neighborhood kids request "the pizza with cheese in the crust" whenever they come over. It's become my signature contribution to every potluck and school event because people always remember it fondly.
Ingredient Selection Guide
- Pizza dough flexibility: Store-bought dough from the grocery store works perfectly and saves time, though homemade gives slightly better flavor
- String cheese quality matters: Whole milk mozzarella string cheese melts better than part-skim and creates that satisfying cheese pull
- Pizza sauce consistency: Look for sauce that's not too watery, which can make the dough soggy during baking
- Pepperoni placement strategy: Good quality pepperoni with the right fat content renders properly and doesn't make the pizza greasy
- Fresh mozzarella option: Pre-shredded works fine, but freshly grated melts more smoothly and tastes much better
- Olive oil finishing touch: Good quality olive oil brushed on the crust creates that golden, restaurant-quality appearance
Pin it
Detailed Preparation Method
- Preparing your workspace
- Preheat your oven to 425 degrees Fahrenheit and if you're using a pizza stone, get it heating up inside the oven right away. The hot stone creates a crispier bottom crust that mimics professional pizza ovens. If using a regular baking sheet or pizza pan, give it a light coating of cooking spray or olive oil to prevent sticking.
- Rolling the perfect base
- Take your pizza dough out of the refrigerator about thirty minutes before working with it so it's easier to roll. On a lightly floured surface, roll the dough into a twelve-inch circle, working from the center outward and rotating frequently to maintain that round shape. Don't worry if it's not perfectly circular - rustic looks work great for homemade pizza.
- Creating the stuffed crust
- This is where the magic happens. Arrange those mozzarella string cheese sticks around the entire edge of your rolled dough, leaving about one inch of border. The cheese should form a complete circle around the perimeter. Carefully fold the dough edge over the cheese sticks and press firmly to seal, creating a rope-like border that encases all that cheese.
- Building the sauce foundation
- Spread your pizza sauce evenly across the center portion of the dough, leaving that stuffed crust border completely uncovered. Use the back of a spoon to create an even layer that reaches close to the stuffed edge but doesn't overlap onto it. Too much sauce makes everything soggy, so aim for generous but not excessive coverage.
- Adding cheese and toppings
- Sprinkle the shredded mozzarella cheese evenly over the sauced area, making sure you get good coverage without overwhelming the dough. Distribute the pepperoni slices across the cheese, spacing them so every slice gets a good amount. The pepperoni will release some fat during cooking, which adds flavor but too much concentration in one area can make things greasy.
- Final crust preparation
- Brush that beautiful stuffed crust with olive oil or melted butter using a pastry brush or even a paper towel. This step creates that gorgeous golden color and adds extra flavor. If you want to get fancy, sprinkle some garlic powder, Italian seasoning, or grated Parmesan over the brushed crust for additional taste complexity.
- Baking to perfection
- Slide your masterpiece into the preheated oven and bake for fifteen to twenty minutes, checking after fifteen to see how it's progressing. The crust should turn golden brown and the cheese should be bubbly with some slightly browned spots on top. If you're using a pizza stone, the bottom will get crispy faster than on a regular pan.
The first time I attempted this recipe, I made several rookie mistakes that taught me valuable lessons. I didn't seal the crust edge properly, so cheese leaked out everywhere and created this burnt mess on my baking sheet. I also used way too much sauce, which made the center soggy and prevented the bottom from getting crispy. After a few trials and errors, I figured out the proper ratios and techniques that make this consistently successful.
Perfect Serving Tips
Cut this pizza while it's still warm but not scorching hot, allowing those cheese-filled crusts to show off properly when people take their first bites. Serve with extra pizza sauce on the side for dipping those amazing stuffed crusts. A simple Caesar salad or some garlic knots complement this rich pizza perfectly without competing for attention. For game day parties, I cut smaller squares instead of traditional wedges so people can grab pieces more easily.
Creative Variation Ideas
Transform this basic recipe by stuffing different cheeses into the crust - try cheddar for sharper flavor or pepper jack for some heat. The topping possibilities are endless too - add bell peppers, mushrooms, or Italian sausage for variety. During summer, I sometimes use fresh basil and cherry tomatoes for a margherita-style version. For breakfast pizza lovers, substitute the pepperoni with breakfast sausage and add a beaten egg over everything before baking.
Storage and Reheating
Leftover slices keep in the refrigerator for up to three days and actually reheat beautifully in a 350-degree oven for about eight minutes. The microwave works for quick reheating but won't crisp up the crust the same way. Individual slices freeze well for up to two months wrapped in aluminum foil. For best results when reheating frozen slices, thaw them first then use the oven method to restore that crispy texture.
Pin it
This stuffed crust pepperoni pizza represents everything I love about homemade comfort food that brings families together. The combination of crispy crust filled with melted cheese, tangy sauce, and savory pepperoni creates an experience that's so much more satisfying than anything you can order. Watching my family bite into those cheese-filled crusts and get surprised by how much cheese pulls out never gets old. It's become our signature Friday night dinner, and I love how something that seems complicated actually comes together pretty easily once you know the tricks.
Frequently Asked Questions
- → Can I use homemade pizza dough?
- Absolutely! Homemade dough works great. Just make sure it's rolled to the right thickness and at room temperature for easier handling.
- → What's the secret to perfect stuffed crust?
- Use string cheese sticks - they melt perfectly and stay contained. Press the dough edges firmly to seal and prevent cheese from leaking out.
- → Can I add other toppings?
- Yes! Bell peppers, mushrooms, olives, or sausage all work great. Just don't overload the pizza or it won't cook evenly.
- → How do I get a crispier crust?
- Use a preheated pizza stone, or bake the pizza on the bottom oven rack. You can also brush the bottom with a little olive oil before baking.
- → How do I store and reheat leftovers?
- Store in the fridge for up to 3 days. Reheat in a 350°F oven for 5-8 minutes to keep the crust crispy, or freeze individual slices for up to 2 months.