Introduction:
There’s pizza night… and then there’s stuffed-crust pizza night. The moment you bite into that golden edge
and get a cheesy pull, it feels like a “restaurant-level” upgrade—without leaving your kitchen. This
Stuffed-Crust Pepperoni Pizza brings everything you love about classic pepperoni pizza—melty mozzarella,
tangy sauce, crispy pepperoni—plus a crust stuffed with gooey cheese sticks that turns every slice into the best slice.
The good news: stuffed crust is easier than it looks. You don’t need special equipment or advanced dough skills.
Whether you use homemade dough or store-bought, the method is the same—wrap the edge around cheese, seal it well,
and bake until golden. The result is that iconic cheesy ring that makes everyone fight over the crust.
This recipe is designed to be flexible. Make a thin crust or thick crust, add extra toppings, swap cheeses,
or bake it in a cast-iron skillet for an extra-crispy bottom. Once you learn the stuffed-crust technique,
you’ll want to use it for every pizza you make.
Ingredients:
For the dough (choose one):
- Homemade dough: 1 batch pizza dough (about 1 lb / 450g)
- Store-bought dough: 1 lb fresh pizza dough (from bakery or refrigerated section)
For the stuffed crust:
- 8–10 mozzarella string cheese sticks (or 10–12 pieces of low-moisture mozzarella cut into sticks)
- 1 tbsp olive oil (for brushing)
- 1/2 tsp garlic powder (optional)
- 1/2 tsp Italian seasoning (optional)
- 2 tbsp grated Parmesan (optional, for the crust top)
For the pizza toppings:
- 3/4 cup pizza sauce (or marinara)
- 2 1/2 cups shredded low-moisture mozzarella
- 20–30 slices pepperoni (more if you like it extra crispy)
- Optional: 1/2 tsp crushed red pepper flakes
Optional finishing touches:
- Fresh basil (after baking)
- Extra Parmesan
- Hot honey drizzle
Instructions:
1) Prep the oven and pan
- Preheat oven to 475°F (245°C).
If using a pizza stone or steel, preheat it too (at least 30 minutes if possible). - Lightly oil a pizza pan or baking sheet, or use parchment paper for easy transfer.
