Stuffed Crust Pepperoni Pizza

A homemade stuffed crust pizza with gooey mozzarella baked into the crust, topped with savory pepperoni, rich pizza sauce, and plenty of melted cheese.

Prep Time: 25 minutes
Rise Time: 1 hour
Bake Time: 15–18 minutes
Total Time: 1 hour 45 minutes
Servings: 8 slices

Ingredients

Pizza Dough

• 3¼ cups (390 g) all-purpose flour
• 1 packet (2¼ teaspoons) active dry yeast
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1¼ cups warm water (105–110°F/40–43°C)
• 2 tablespoons olive oil

Stuffed Crust

• 8 mozzarella string cheese sticks (or 8 oz mozzarella cheese cut into strips)

Toppings

• ¾ cup pizza sauce
• 2½ cups shredded mozzarella cheese
• 25–30 pepperoni slices
• 2 tablespoons grated Parmesan cheese

Garlic Butter (Optional)

• 2 tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Make the Dough

1. In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy.
2. In a large mixing bowl, combine the flour and salt.
3. Add the yeast mixture and olive oil. Mix until a dough forms.
4. Knead for 8–10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover, and let rise for 1 hour, or until doubled in size.

2. Prepare the Oven

• Preheat oven to 475°F (245°C).
• Lightly grease a 12- to 14-inch pizza pan or line it with parchment paper.

3. Form the Stuffed Crust

1. Roll the dough into a 14–16-inch circle, slightly larger than your pizza pan.
2. Transfer it to the pan.
3. Arrange the mozzarella string cheese around the edge of the dough, leaving about 1 inch from the rim.
4. Fold the dough over the cheese and press firmly to seal all the way around.

4. Add the Toppings

1. Spread the pizza sauce over the center of the dough, avoiding the stuffed crust.
2. Sprinkle the shredded mozzarella evenly over the sauce.
3. Arrange the pepperoni slices on top.
4. Sprinkle with grated Parmesan.

5. Bake

Bake for 15–18 minutes, or until:

• The crust is golden brown.
• The cheese is bubbly and lightly browned.
• The stuffed crust cheese is melted.

6. Finish

If using the garlic butter:

1. Mix the melted butter, garlic powder, and Italian seasoning.
2. Brush over the hot crust immediately after baking.
3. Sprinkle with parsley, if desired.

7. Serve

Let the pizza rest for 5 minutes before slicing into 8 pieces.

Optional Toppings

• Cooked Italian sausage
• Bacon crumbles
• Sliced mushrooms
• Green bell peppers
• Black olives
• Red onions
• Banana peppers
• Crushed red pepper flakes

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap individual slices tightly and freeze for up to 2 months.
• Reheat: Bake at 375°F (190°C) for 8–10 minutes, or air fry at 350°F (175°C) for 3–5 minutes to keep the crust crisp.

Tips for Success

• Seal the dough tightly around the cheese to prevent leaks.
• Use low-moisture mozzarella for the best melt and less excess moisture.
• Don’t overload the pizza with toppings, as this can make the center soggy.
• For an extra-crispy crust, preheat the pizza pan or use a pizza stone.

Enjoy your homemade stuffed crust pepperoni pizza with a side of marinara sauce for dipping the cheesy crust! 🍕