Description
This stuffed crust pepperoni pizza is a pizzeria-style favorite you can easily make at home. It features a chewy, golden crust filled with gooey mozzarella sticks, topped with zesty sauce, bubbly cheese, and crispy pepperoni — a true comfort food classic.
Ingredients
For the Dough (or use 1 lb store-bought dough):
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3 ½ cups all-purpose flour
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1 packet (2 ¼ tsp) active dry yeast
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1 tsp sugar
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1 tsp salt
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1 ⅓ cups warm water
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2 tbsp olive oil
For the Stuffed Crust:
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6–8 mozzarella string cheese sticks
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Olive oil (for brushing)
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½ tsp garlic powder
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½ tsp Italian seasoning
For the Toppings:
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½ cup pizza sauce
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2 cups shredded mozzarella cheese
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1 cup sliced pepperoni
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Optional: crushed red pepper, fresh basil, grated Parmesan
Instructions
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Make the Dough (if not using store-bought):
In a large bowl, combine yeast, sugar, and warm water. Let it sit for 5–10 minutes until foamy. Add flour, salt, and olive oil. Mix and knead the dough for 8–10 minutes until smooth. Cover and let rise for 1 hour. -
Preheat the Oven:
Preheat oven to 475°F (245°C). Lightly grease a large pizza pan or baking sheet. -
Shape the Dough:
Roll the dough into a 14–16 inch circle. Arrange mozzarella sticks around the edge and fold the dough over them, sealing tightly to create the stuffed crust. -
Add Sauce & Toppings:
Spread pizza sauce over the base. Sprinkle shredded mozzarella evenly, then top with pepperoni slices. Brush the crust with olive oil and sprinkle with garlic powder and Italian seasoning. -
Bake:
Bake for 13–15 minutes until the crust is golden and the cheese is bubbly. -
Serve:
Let cool slightly, then slice and serve hot.
Notes
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Time-saver tip: Use store-bought pizza dough or premade crust to cut prep time.
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Cheese options: You can swap mozzarella sticks with cheddar or provolone for a different flavor.
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Crispy crust trick: Bake on a preheated pizza stone or use a perforated pizza pan.
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Storage: Refrigerate leftovers up to 4 days, or freeze slices for up to 2 months.