Stuffed Crust Pepperoni Pizza

The pizza that made stuffed crust famous, now homemade in a 9×13 pan. String cheese sticks get tucked along the edge of a rolled-out pizza dough, then the dough folds over them to seal the cheese inside. Bake, slice, and pull a string of molten mozzarella out of every crust piece. It’s the finale everyone remembers from a childhood birthday party.

Press the dough all the way up the sides of a greased pan so there’s enough overhang to wrap around the cheese. Seal the edges firmly; weak seals leak and the cheese escapes onto the pan instead of staying in the crust.

Don’t overload the toppings. Stuffed crust pizzas are already heavy in the crust department; piling on 10 kinds of toppings weighs down the center and leaves you with a soggy middle. Pepperoni, shredded mozzarella, and pizza sauce is the classic minimum and the move.

A hot oven (425°F / 220°C) crisps the crust fast before the cheese inside can ooze out the sides.

Pro Tips

• Use refrigerated pizza dough for ease, or homemade if you have the time.
• Press and pinch the dough-over-cheese seams; any weak spot will leak.
• Let the pizza rest 5 minutes after baking so the cheese sets slightly before slicing.
• Dust the pan with cornmeal before pressing the dough for a crispier bottom.

Variations

• Swap pepperoni for Italian sausage, mushroom, or bell pepper.
• Use a blend of mozzarella and provolone for more complex flavor.
• Brush the crust edge with garlic butter and sprinkle with parsley before baking.