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Whenever my family wants something over the top and super tasty on a Friday night, I whip up this pepperoni pie with cheesy stuffed edges. Everyone loves how the buttery, gooey crust pulls apart. The combo of stretchy mozzarella, spicy pepperoni, and tangy sauce vanishes in no time. Making it yourself means you can add as much cheese as you want and pick all your own ingredients.
The first time I made this for a birthday, I barely managed to grab a piece since it disappeared so fast. Now it's the go-to on every movie night.
Irresistible Ingredients
- Shredded mozzarella cheese: It covers the pizza and melts into every bite, so shred it fresh if you can for maximum gooeyness
- Pizza dough: You’ll need about a pound—go for fresh for the softest bite and make sure it springs back a bit when you poke it
- Pizza sauce: Look for one with real tomato or make your own. Fewer added sugars mean way better taste
- Pepperoni slices: Use your favorite, whether it’s beef or turkey. Try to pick ones that don’t have a ton of fillers
- Mozzarella string cheese sticks: Whole milk string cheese melts perfectly inside the crust and gives you that addicting stretch
- Olive oil or melted butter: Brush it on for a shiny crust and to help all your seasonings stick. Extra virgin olive oil packs more punch
- Optional seasonings: A sprinkle of Italian blend, garlic powder, or Parmesan right before baking makes every bite even better
Step-by-Step Instructions
- Let Cool and Slice:
- Pull it from the oven and wait five minutes before you cut it up so the melted cheese stays put inside the crust. Enjoy while it’s still warm and stringy
- Bake to Perfection:
- Set your oven to 425°F and pop the pizza in, using a hot pizza stone if you’ve got one or a greased baking sheet. Check after fifteen minutes and bake until the crust is golden and the cheese is bubbling, which usually takes twenty minutes all up
- Add Oil and Seasonings to the Crust:
- Brush melted butter or olive oil over the stuffed edge. Toss on some garlic powder, Italian seasoning, or Parmesan and give it a gentle press so it sticks
- Top with Sauce Cheese and Pepperoni:
- Spread the sauce in the center but leave the cheesy border clear, pile on heaps of shredded mozzarella, and then cover it with pepperoni so you hit one in every bite
- Create the Stuffed Crust:
- Line mozzarella cheese sticks around the edge, about an inch in from the side. Fold the edge of dough right over the cheese and pinch it tight so nothing leaks
- Make the Dough Base:
- Roll your dough on a floured countertop till it’s a 12-inch circle. Try to keep it even the whole way around for the best bake
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You Must Know
The absolute best part for me is biting into the cheesy crust. There’s just nothing like that stretchy cheese pull. My kids always race to see who can make the longest cheese strand. Seriously, every family celebration asks for this pizza these days.
Storage Tips
Let any leftover slices chill out on the counter till cool, then pack them in a container with paper towels to soak up extra moisture. They’ll be good in the fridge for up to three days. To freeze, wrap each piece by itself so you can just grab what you need later. Always use the oven or toaster when reheating—skip the microwave unless you want a soggy crust.
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Ingredient Swaps
It’s easy to switch turkey for beef pepperoni, or go for a plant-based version if you’re dairy- or meat-free. Vegan cheese sticks work too. Looking for a lighter touch? Try part-skim or low-moisture mozzarella. Use whole wheat or gluten-free dough if that suits your needs better.
Serving Suggestions
This pizza tastes awesome paired with a fresh salad or some garlicky knots for that real pizzeria feel. For parties, slice it into skinny strips and serve with extra sauce for dipping. Kids can pick out their own toppings on part of the pie so everyone gets what they love.
Cultural Historical Context
Big pizza chains made stuffed crust popular back in the nineties. Pretty soon, lots of folks came up with their own spin to make it special for family get-togethers. My own crew started the habit for Super Bowl Sunday and now it’s a staple at every big event.
Common Recipe Questions
- → What’s the trick to stopping cheese from leaking out of the crust?
Really smoosh the dough around the cheese to lock it in tight. Any little holes? Pinch them closed so your cheesy goodness stays put while baking.
- → Can I swap in dough I made myself?
Totally! Homemade or store-bought dough both are great. If you make it, you adjust the taste and feel. Store-bought is just quicker on busy days.
- → Which cheese works best for cramming into the crust?
Mozzarella string cheese melts and stretches perfectly. If you don’t have that, mozzarella sticks or even chunked-up mozzarella work just fine.
- → How do I get the crust to taste amazing?
Try brushing on some olive oil or melted butter, and add garlic powder, Italian herbs, or shredded Parmesan before baking for extra flavor and nice color.
- → Any tips on reheating leftovers so the crust stays crisp?
Stick slices in a hot oven or toaster oven for a few minutes. Microwaves will make the crust soft and kind of mushy, so skip those.