We used to make a few of them during our pizza seminars.
Form dough skin about 2" larger in diameter than pizza diameter desired, Place string cheese (we used to cut our own from blocks of Mozzarella cheese) around the circumference of the skin about an inch inside the edge of the dough, fold the dough over the cheese and crimp firmly over the cheese, dress and bake to the order. My personal favorite was to add Burke brand bacon bits along with the cheese. If you want to make it in any kind of a pan the procedure is pretty much the same, just size the dough to drape over the edges slightly, position the cheese, fold the dough over the cheese and crimp in place. If using a deep-dish pan just pull the dough up the sides of the pan, position the cheese into the bottom corner of the pan and fold the dough down over the cheese and crimp in place.
Tom Lehmann/The Dough Doctor
