Stuffed Crust Pizza Dough

Ingredients

• 1 pound prepared pizza dough
• 7 string cheeses, unwrapped
• Desired sauce, HORMEL^® pepperoni product and toppings

Conventional Oven Directions

1. Lift edge of pizza dough up to create lip around edges.
2. Arrange string cheese around the edge of the crust, leaving ¾-inch space along edge.
3. Fold edge of dough over string cheese, pinching down to seal.
4. Top crust with desired sauce, HORMEL^® pepperoni product and toppings.
5. Carefully slide pizza onto lightly floured pizza stone or baking sheet. Bake 6 minutes; rotate pizza 180 degrees.
6. Cook 6 to 8 minutes longer or until crust is golden brown and charred in spots.
7. Use pizza peel to slide pizza onto cutting board. Let rest 1 minute before slicing.

Wood Fire Oven Directions

1. Allow time for oven to cool to 500°F.
2. Lift edge of pizza dough up to create lip around edges.
3. Arrange string cheese around the edge of the crust, leaving ¾-inch space along edge.
4. Fold edge of dough over string cheese, pinching down to seal.
5. Top crust with desired sauce, HORMEL^® pepperoni product and toppings.
6. Place pizza into oven and give the peel a light jerk to transfer pizza from peel to floor of pizza oven. The crust will begin to puff up and cook immediately.
7. After 40 seconds, slip the peel under pizza and rotate 180 degrees to ensure even cooking. Do not shift the pizza to another part of the oven when rotating. The cooking will be much faster than in a conventional oven. Bake 2 to 3 minutes or until the crust is browned, cheese is melted, and toppings are bubbling.