One way that I’ve found which works well for me is to use a deep dish pan (1.5-inch deep seems to work the best) pull the doug up on the sides of the pan, place string cheese into the bottom edge of the pan, then fold the dough (which is up on the sides of the pan) down over the cheese and tuck it down tightly over the cheese. You’re then ready to proof the dough or dress and bake it.
Tom Lehmann/The Dough Doctor
