Classic Stuffed Crust Pizza

When you crave loads of flavor and gooey cheese in every bite, nothing hits quite like a stuffed crust pepperoni pizza. Whip this up at home for a slice with a buttery, golden edge packed with stretchy cheese, a mountain of mozzarella, plenty of zippy pepperoni, and everything you love from your favorite delivery spot. Bring friends over or get cozy with family—this is the one where nobody skips the crust.

I made this first for a birthday bash—folks wouldn’t stop going on about the cheesy rim. Pizza night hasn’t been the same for me since.

Ultimate Ingredients

• Mozzarella string cheese sticks: these are what create that epic gooey edge, plus they melt and stretch way better than shredded
• Pepperoni slices: choose either beef or turkey versions—pick ones with a bold color and not too oily
• Pizza dough: grab dough from the store for faster prep or roll your own if you’re feeling ambitious—just make sure it’s nice and stretchy
• Shredded mozzarella cheese: skip the pre-bagged stuff if you can and grab whole milk mozzarella for the best melt
• Pizza sauce: go for a no-sugar-added sauce with good tomato punch, or make yours for an extra kick
• Olive oil or melted butter: a brush of this gives that golden finish and amazing smell; cold-pressed olive oil gives some fruity notes
• Optional seasonings: Italian herb mix adds some zing, garlic powder ups the flavor, or toss on grated parmesan to finish it off

Easy Instructions

Let the Pizza Cool:

When you take your creation out, give it at least five minutes to rest so the cheese inside doesn’t spill out when you slice it. Then cut it up and eat while the cheese is gooey and warm.

Bake:

Pop the pizza onto your oven rack and bake for 15–20 minutes, peeking at 15 minutes. The crust should get lovely golden spots, and the cheese will bubble up.

Dress the Crust:

Rub a good layer of olive oil or melted butter all around the edge, and dust with garlic powder or some Italian seasoning if you want. Shower a little parmesan over the top if you feel fancy.

Add Your Pizza Toppings:

Ladle pizza sauce into the middle, paint it out with a spoon—don’t cover the edges. Sprinkle on mozzarella, then dot plenty of pepperoni around so every bite has some.

Stuff That Crust:

Lay mozzarella cheese sticks along the rim, leaving about an inch of dough. Fold the outer dough up over the cheese sticks and press to seal well with your fingers—that keeps all the gooey goodness inside.

Shape the Dough:

On a surface lightly dusted with flour, flatten out your dough into a big twelve-inch circle, then move it to your prepped pan or stone.

Heat Your Oven and Pan:

Turn your oven on to 425 F or 220 C. If you have a pizza stone, get that heating up inside. No stone? Just give a sheet pan or pizza pan a thin coat of oil so the crust won’t stick.

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The best part for me? Pulling the first wedge away and watching that cheese stretch—it takes me right back to pizza nights with my brother, seeing who could get the longest cheesy pull. Homemade always tastes fresher and richer than takeout.

Storage Tips

Stash leftovers in a tightly sealed container in the fridge, and they’re good for three days. Set them straight on a hot baking sheet in the oven to reheat for the ideal bite—microwaving works too, but the crust will get pretty soft.

Ingredient Swaps

Want it lighter? Grab some turkey pepperoni and part-skim mozzarella. For a bolder taste, use sharp provolone or fontina instead of mozzarella. Craving heat? Sprinkle a handful of sliced jalapeños on the cheese layer.

Serving Suggestions

Pair your cheesy pizza with crisp salad greens or some roasted veggies if you want to round out the meal. Marinara or ranch make awesome dips. Try cutting leftovers into strips for an easy lunchbox treat too.

Cultural Context

Stuffed crust pizza showed up big in the 90s at big pizza chains, but making it yourself lets you tweak every detail. Now it’s a go-to for movie nights and celebrations with friends and family—definitely is at my place.

Seasonal Adaptations

Toss sliced tomatoes and fresh basil on top for a bright summer twist. For a cozier fall vibe, swap in roasted butternut squash and sage. Come spring, try pesto with sun-dried tomatoes to keep things fresh.

Success Stories

One of my pals said their picky kid actually asked for seconds with extra veggies—just hid a layer of spinach under the cheese. That’s a solid win in my kitchen!

Freezer Meal Conversion

Build your pizza with the stuffed crust, but don’t bake it. Wrap it up tight and freeze for up to two months. When you’re ready, pop it right in the oven from frozen at 400 F and just bake a few minutes longer than usual.

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Eat your stuffed crust pizza just out of the oven for that signature stringy cheese pull. Bet it quickly becomes a family Friday night favorite at your house too.

Frequently Asked Questions

→ What’s the trick to keeping the cheese sealed inside the crust?

Pull the dough tight over the cheese sticks, then give the seam a good pinch to shut it tight, so melty cheese doesn’t run out while it’s baking.

→ Could I swap out another kind of cheese in the crust?

Totally—mozzarella is classic, but you can also use cheddar sticks or even provolone for a fun twist or bold flavor.

→ Should I use certain pepperoni slices?

Both turkey and beef pepperoni taste great. Grab slices that get a bit crispy in the oven—it makes the bites even better.

→ How can I stop my crust from turning soggy?

Brush your crust edges with melted butter or olive oil, and keep the sauce off the rim so your crust bakes up crunchy.

→ What can I sprinkle on for more flavor?

Some grated Parmesan, a hit of garlic powder, or Italian spices on the dough before baking take your pizza up a notch in taste and smell.