There’s something magical about pizza night in our house. The kids’ eyes light up, my husband grins, and for a little while, the world just feels right. But for the longest time, I felt like I was letting them down with my basic, slightly soggy homemade pizzas.
They’d politely eat it, but I knew they were dreaming of that delivery box. Then, I cracked the code. I discovered how to make a Stuffed Crust Pepperoni Pizza at home.
The first time I pulled that golden, cheesy masterpiece out of the oven, the cheers were deafening. It wasn’t just pizza anymore; it was an event. This recipe for Stuffed Crust Pepperoni Pizza changed our family dinners, turning my simple kitchen into the most popular pizzeria in town. It’s a labor of love, but oh, is it worth every single stretchy, cheesy bite.
Why You’ll Love This Stuffed Crust Pizza Recipe
You will absolutely adore this recipe. First, it delivers that incredible restaurant-style wow factor right in your own kitchen. The surprise of that molten, cheesy stuffed crust never gets old.
Furthermore, you control the quality of every single ingredient. No more mystery meats or excessive grease. This Stuffed Crust Pepperoni Pizza is fresh, flavorful, and made with love.
Additionally, the process is surprisingly simple. You don’t need any fancy equipment. Just your hands, a little patience, and a whole lot of excitement.
Finally, it’s a fantastic way to bring the family together. Everyone can get involved in the topping process, making it a fun, interactive meal. This homemade Stuffed Crust Pepperoni Pizza is more than food; it’s a memory in the making.
Ingredients You’ll Need
Gathering your ingredients is the first step to pizza perfection. I like to have everything measured and ready to go before I start. This makes the assembly process smooth and enjoyable.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 ½ cups |
| Warm water (about 110°F) | 1 ¼ cups |
| Instant yeast | 2 ¼ tsp (1 packet) |
| Granulated sugar | 1 tbsp |
| Salt | 2 tsp |
| Olive oil | 2 tbsp |
| Ingredient | Quantity |
|---|---|
| Low-moisture, part-skim mozzarella cheese sticks (for stuffing) | 12 sticks (approx. 8 oz) |
| Your favorite pizza sauce | 1 cup |
| Shredded low-moisture mozzarella cheese (for topping) | 2 cups |
| Pepperoni slices | 1 (6-8 oz) package |
| Grated Parmesan cheese (optional, for crust) | 2 tbsp |
| Garlic powder & dried Italian seasoning (optional, for crust) | 1 tsp each |
Substitutions & Variations
The beauty of this Stuffed Crust Pepperoni Pizza is its flexibility. Don’t be afraid to make it your own!
For the Dough: Short on time? You can use one pound of store-bought pizza dough from the deli section. It works wonderfully. For a whole-wheat version, substitute half of the all-purpose flour with whole wheat flour.
For the Cheese: While mozzarella sticks are ideal for the stuffed crust, you can also use string cheese. For the topping, a blend of mozzarella and provolone is delicious. Feel free to experiment!
For the Toppings: Obviously, this is a Pepperoni Pizza, but you can add anything! Sautéed mushrooms, bell peppers, black olives, or cooked Italian sausage are all fantastic additions. For a “supreme” style, load it up!
For the Sauce: Use a high-quality store-bought marinara or make your own simple sauce with crushed tomatoes, garlic, and herbs.
Step-by-Step Instructions
Let’s roll up our sleeves and create this cheesy masterpiece. Follow these steps for the perfect Stuffed Crust Pepperoni Pizza.
1. Make the Dough: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy.
This means your yeast is active and ready. Then, stir in the salt and olive oil. Gradually add the flour, mixing with a wooden spoon until a shaggy dough forms.
2. Knead and Rise: Turn the dough out onto a floured surface. Knead it for 5-7 minutes until it becomes smooth and elastic.
Place the dough ball in a lightly oiled bowl, turning it to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
3. Preheat and Prep: About 30 minutes before the dough is ready, place a pizza stone or an inverted baking sheet on the middle rack of your oven. Preheat your oven to 475°F (245°C). A hot surface is key for a crispy crust.
4. Shape the Dough: Punch down the risen dough. On a floured surface, roll and stretch it into a large circle, about 14-16 inches in diameter.
It doesn’t have to be perfect! Transfer the dough to a piece of parchment paper.
5. Create the Stuffed Crust: This is the fun part! Arrange the mozzarella cheese sticks end-to-end around the very edge of the dough circle.
Leave about an inch of dough clear around the perimeter. Carefully fold the bare edge of the dough over the cheese sticks. Press and seal it firmly to the bottom dough layer, ensuring no cheese can escape. You now have the foundation for your incredible Stuffed Crust Pizza.
6. Add Sauce and Toppings: Spread the pizza sauce evenly over the center of the dough, leaving the stuffed crust border bare. Sprinkle on the shredded mozzarella cheese.
Then, artfully arrange your pepperoni slices all over the top. For extra flavor, you can brush the stuffed crust edge with a little olive oil and sprinkle it with Parmesan, garlic powder, and Italian seasoning.
7. Bake to Perfection: Carefully slide the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes. Watch for the crust to turn a beautiful golden brown and the cheese to become bubbly and slightly spotted.
8. Cool and Serve: Remove your gorgeous Stuffed Crust Pepperoni Pizza from the oven. Let it cool on a cutting board for just 2-3 minutes.
This allows the cheese to set slightly, making slicing easier. Then, slice, serve, and prepare for the compliments!
Pro Tips for Success
After making this Stuffed Crust Pepperoni Pizza countless times, I’ve picked up a few tricks.
First, don’t skip the preheat for your pizza stone or pan. A blazing hot surface is non-negotiable for that crisp, professional crust.
Second, seal the crust well. Really press that dough seam down. A good seal keeps all that glorious cheese inside your Stuffed Crust Pizza where it belongs.
Third, use a pizza wheel or sharp chef’s knife to cut the pizza. A dull knife will drag the cheese and toppings.
Finally, if your cheese sticks are very cold, let them sit out for 15 minutes. This helps them melt more evenly inside the crust of your Pepperoni Pizza.
Storage & Reheating Tips
Leftover pizza? It’s a rare occurrence in my house, but it happens!
To Store: Place cooled slices in an airtight container in the refrigerator for up to 4 days.
To Reheat for Best Results: The oven is your friend here. Preheat your oven or toaster oven to 375°F (190°C). Place the slices on a baking sheet and heat for 5-10 minutes until the crust is crisp and the cheese is melty again. This method revives the Stuffed Crust Pepperoni Pizza beautifully.
To Freeze: You can freeze fully baked slices. Wrap them individually in plastic wrap and then place them in a freezer bag. Reheat from frozen in a 375°F oven for 10-15 minutes.
What to Serve With This Recipe
This Stuffed Crust Pepperoni Pizza is a complete meal all on its own. However, a few simple sides can round out the feast perfectly.
A crisp, green garden salad with a tangy vinaigrette is the classic pairing. It cuts through the richness of the pizza beautifully.
For the kids, some carrot and celery sticks with ranch dressing always disappears quickly.
And you can’t go wrong with a side of garlic knots or breadsticks for the ultimate carb-lover’s experience. Don’t forget a cold drink to wash it all down!
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, let it go through its first rise, and then punch it down. Place it in a greased bowl, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, let it sit at room temperature for 30 minutes before shaping.
Why did the cheese leak out of my stuffed crust?
This usually happens for two reasons. The seal might not have been tight enough, so be sure to press firmly. Alternatively, the oven temperature might have been too low, causing the cheese to melt and ooze before the crust had a chance to set. A very hot oven is crucial.
Can I use pre-shredded cheese for the stuffed crust?
I do not recommend it. Pre-shredded cheese contains anti-caking agents that prevent it from melting into a smooth, stretchy strand. It won’t create that classic, gooey stuffed crust effect. Mozzarella sticks or blocks of cheese that you cut yourself are the best choice for this Stuffed Crust Pizza recipe.
What other cheeses can I stuff the crust with?
Mozzarella is the classic, but feel free to get creative! A combination of mozzarella and cheddar is popular. You could also try provolone or even a pepper jack for a little kick. Just make sure any cheese you use has good melting properties.
My dough is too sticky. What should I do?
Don’t panic! Flour is your friend. Gradually add more flour, one tablespoon at a time, while kneading until the dough becomes smooth and only slightly tacky. Different brands of flour can absorb liquid differently, so this is a common adjustment.
Stuffed Crust Pepperoni Pizza
Ingredients
- For the Pizza Dough: 3 ½ cups all-purpose flour
- 1 ¼ cups warm water (about 110°F)
- 2 ¼ tsp instant yeast (1 packet)
- 1 tbsp granulated sugar
- 2 tsp salt
- 2 tbsp olive oil
- For the Stuffed Crust & Toppings: 12 low-moisture, part-skim mozzarella cheese sticks (approx. 8 oz)
- 1 cup pizza sauce
- 2 cups shredded low-moisture mozzarella cheese
- 1 package pepperoni slices (6-8 oz)
- 2 tbsp grated Parmesan cheese (optional)
- 1 tsp garlic powder (optional)
- 1 tsp dried Italian seasoning (optional)
Instructions
- Make the Dough: In a large bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy. Stir in salt and olive oil. Gradually add flour, mixing until a shaggy dough forms.
- Knead and Rise: Turn dough onto floured surface and knead for 5-7 minutes until smooth and elastic. Place in oiled bowl, cover, and let rise for 1-1.5 hours until doubled.
- Preheat and Prep: Place pizza stone or inverted baking sheet in oven and preheat to 475°F (245°C) 30 minutes before dough is ready.
- Shape the Dough: Punch down risen dough and roll/stretch into 14-16 inch circle on floured surface. Transfer to parchment paper.
- Create the Stuffed Crust: Arrange mozzarella sticks around edge of dough, leaving 1 inch border. Fold dough edge over cheese and press firmly to seal.
- Add Sauce and Toppings: Spread pizza sauce over center, leaving crust bare. Top with shredded mozzarella and pepperoni slices. Optional: Brush crust with olive oil and sprinkle with Parmesan, garlic powder, and Italian seasoning.
- Bake to Perfection: Slide pizza on parchment onto preheated surface. Bake for 12-15 minutes until crust is golden brown and cheese is bubbly.
- Cool and Serve: Remove from oven and let cool on cutting board for 2-3 minutes before slicing.