Here’s a Stuffed Crust Pepperoni Pizza recipe that delivers everything you crave — gooey mozzarella baked into the crust, zesty tomato sauce, crispy pepperoni, and a golden, chewy crust. It’s pizza night done right, and yes — it’s way better homemade!
🍕 Stuffed Crust Pepperoni Pizza
Ingredients (Makes 1 large 12- to 14-inch pizza):
For the dough:
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2¼ tsp active dry yeast (1 packet)
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1 tsp sugar
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¾ cup warm water (about 110°F)
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2 cups all-purpose flour
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1 tsp salt
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1 tbsp olive oil
For the stuffed crust:
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6–8 string cheeses (or sliced mozzarella sticks)
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Olive oil or melted butter, for brushing
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Garlic powder & Italian seasoning (optional)
For topping:
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½ cup pizza sauce
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1½ cups shredded mozzarella cheese
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20–30 slices pepperoni
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Optional: red pepper flakes, fresh basil, grated Parmesan
Instructions:
🔹 1. Make the dough:
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In a bowl, dissolve yeast and sugar in warm water. Let sit 5–10 minutes until foamy.
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Add flour, salt, and olive oil. Mix and knead for 5–7 minutes until dough is smooth.
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Cover and let rise in a warm spot for 45–60 minutes, until doubled.
🔹 2. Preheat oven to 475°F (245°C)
Place a pizza stone or baking sheet inside to preheat (for a crispier bottom crust).
🔹 3. Shape & stuff the crust:
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Roll dough into a 14-inch circle on parchment paper.
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Lay string cheese around the edge of the dough. Fold dough over the cheese and press to seal.
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Brush the crust edges with olive oil or butter, and sprinkle with garlic powder and Italian herbs.
🔹 4. Assemble the pizza:
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Spread pizza sauce in the center.
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Top with shredded cheese, then evenly lay out the pepperoni.
🔹 5. Bake:
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Transfer pizza (with parchment) to the hot stone or baking sheet.
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Bake for 12–15 minutes, until crust is golden and cheese is bubbly.
🔹 6. Rest & serve:
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Let sit for 5 minutes before slicing.
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Sprinkle with Parmesan, red pepper flakes, or basil if desired.
✅ Tips & Variations:
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Use premade dough to save time.
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Swap pepperoni for sausage, mushrooms, or veggies.
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Add a layer of cheese under the sauce for a cheesier pizza.
Would you like a pan pizza crust, gluten-free version, or air fryer adaptation?