Stuffed crust pizza is the only thing fast-food chains truly got right. Everything else, you can do better at home — and this crust is no exception. No special technique needed, just don’t overthink it.
Ingredients :
- Pizza dough — Fresh dough from the refrigerated aisle is the smart choice. It’s already fermented, flexible, and rolls out in two minutes. Only one condition: take it out of the fridge 20 to 30 minutes before starting — cold dough resists and shrinks; at room temperature, it obeys you.
- Mozzarella sticks (string cheese) — This is the true secret of the stuffed crust. These sticks melt slowly and evenly without leaking if you seal the dough well. Avoid fresh mozzarella balls for this part — too wet, they’ll soften the dough from the inside before it’s even cooked.
- Turkey or beef pepperoni — Choose thin slices with slightly dark edges — a sign of a good spice concentration. Thick slices don’t get crispy, they stay soft. Look for a beautiful deep red color, not pale pink.
- Shredded mozzarella — Whole milk if you can. Low-fat or pre-shredded mozzarella contains anti-caking starch that kills the beautiful gooey melt. Shred it yourself or look for a brand that specifies ‘no added starch’.
