Cheese Stuffed Crust Pan Pizza
Cheese-stuffed-crust pan pizza gives you a thick, golden crust with a gooey cheese pull using simple dough, string cheese, sauce, mozzarella, and pepperoni.
This is the kind of pizza that feels like takeout, but costs much less when you make it at home. The pan gives the crust crisp edges and a soft, puffy center. The tucked string cheese melts inside the rim, so every slice has a rich stuffed-crust without any tricky shaping.
Why You Will Love This Recipe
- Big cheesy crust: String cheese melts inside the folded dough and gives each slice a stretchy edge.
- Crisp pan base: A little oil in the pan helps the bottom turn golden and sturdy.
- Simple ingredients: You only need dough, sauce, mozzarella, pepperoni, and cheese sticks.
- Family friendly: It serves 4 and works well for a Friday dinner, game night, or easy weekend meal.
Fabian’s Budget Tip: Use store bought pizza dough when time is tight, or make a basic dough from flour, yeast, water, salt, and oil when you want the lowest cost. String cheese is often cheaper in family packs, and it works better than shredded cheese for stuffing the crust because it holds its shape while you fold the dough.
Ingredients (Serves 4)
- 1 pound pizza dough, room temperature, 454 grams
- 8 string cheese sticks, about 8 ounces, 226 grams
- 1 tablespoon olive oil, 15 milliliters
- 3 quarters cup tomato sauce or pizza sauce, 180 milliliters
- 2 cups shredded mozzarella cheese, 8 ounces, 226 grams
- 24 slices pepperoni, about 2 ounces, 57 grams
- 1 teaspoon dried oregano, 1 gram
- Half teaspoon garlic powder, 1.5 grams
- Pinch of salt, optional, to taste
Step-by-Step Instructions
1. Warm the Dough
Place the pizza dough on the counter for 30 to 45 minutes. It should feel soft and relaxed, not cold and tight. This makes it easier to stretch without tearing.
2. Prepare the Pan
Heat the oven to 475°F, or 245 °C. Coat a 12-inch round pan or 9 by 13 inch pan with olive oil. Spread the oil across the bottom and up the sides, so the crust can crisp as it bakes.
3. Stretch the Dough
Press the dough into the pan with your fingertips. Let it reach slightly up the sides. If it springs back, let it rest for 5 minutes, then press again. The dough should look dimpled and soft.
4. Stuff the Crust
Line the outer edge of the dough with the string cheese sticks. Fold the dough over the cheese and press the seam down firmly. Pinch any thin spots closed so the cheese stays tucked inside as it melts.
5. Add the Sauce and Toppings
Spoon the tomato sauce over the center of the pizza. Spread it gently, but keep it away from the stuffed rim. Add mozzarella, pepperoni, oregano, garlic powder, and a small pinch of salt if your sauce tastes mild.
6. Bake Until Puffy and Golden
Bake for 18 to 22 minutes. The crust should puff around the edges, the cheese should bubble in the center, and the pepperoni should curl slightly with crisp edges. Your kitchen should smell like toasted dough, melted cheese, and warm tomato sauce.
7. Rest and Slice
Let the pizza rest for 5 minutes before slicing. This short wait helps the stuffed crust settle, so the melted cheese stays inside the rim instead of running out onto the pan.
Expert Troubleshooting and FAQs
Why did my stuffed crust leak?
The dough seam may not have been pressed tightly enough. Pinch the dough firmly over the string cheese, especially around the corners. If you see a small tear before baking, patch it with a thin piece of dough.
Why is my crust pale on the bottom?
The pan may need more heat or a little more oil. Preheat the oven fully, use a metal pan if you have one, and make sure the dough sits in a thin coat of oil. The bottom should sound crisp when you tap it with a spatula.
Can I use fresh mozzarella?
Yes, but use it lightly. Fresh mozzarella holds more moisture, so pat it dry first. Too much can make the center wet before the crust finishes baking.
Estimated Nutritional Facts Per Serving
- Calories: 620
- Protein: 30 grams
- Carbs: 58 grams
- Fats: 30 grams
Cheese Stuffed Crust Pan Pizza
Ingredients
- 1 pound pizza dough, room temperature, 454 grams
- 8 string cheese sticks, about 8 ounces, 226 grams
- 1 tablespoon olive oil, 15 milliliters
- 3 quarters cup tomato sauce or pizza sauce, 180 milliliters
- 2 cups shredded mozzarella cheese, 8 ounces, 226 grams
- 24 slices pepperoni, about 2 ounces, 57 grams
- 1 teaspoon dried oregano, 1 gram
- Half teaspoon garlic powder, 1.5 grams
- Pinch of salt, optional, to taste
Instructions
- 1. Warm the Dough. Place the pizza dough on the counter for 30 to 45 minutes. It should feel soft and relaxed, not cold and tight. This makes it easier to stretch without tearing.
- 2. Prepare the Pan. Heat the oven to 475°F, or 245 °C. Coat a 12-inch round pan or 9 by 13 inch pan with olive oil. Spread the oil across the bottom and up the sides, so the crust can crisp as it bakes.
- 3. Stretch the Dough. Press the dough into the pan with your fingertips. Let it reach slightly up the sides. If it springs back, let it rest for 5 minutes, then press again. The dough should look dimpled and soft.
- 4. Stuff the Crust. Line the outer edge of the dough with the string cheese sticks. Fold the dough over the cheese and press the seam down firmly. Pinch any thin spots closed so the cheese stays tucked inside as it melts.
- 5. Add the Sauce and Toppings. Spoon the tomato sauce over the center of the pizza. Spread it gently, but keep it away from the stuffed rim. Add mozzarella, pepperoni, oregano, garlic powder, and a small pinch of salt if your sauce tastes mild.
- 6. Bake Until Puffy and Golden. Bake for 18 to 22 minutes. The crust should puff around the edges, the cheese should bubble in the center, and the pepperoni should curl slightly with crisp edges. Your kitchen should smell like toasted dough, melted cheese, and warm tomato sauce.
- 7. Rest and Slice. Let the pizza rest for 5 minutes before slicing. This short wait helps the stuffed crust settle, so the melted cheese stays inside the rim instead of running out onto the pan.
