This Ultimate Stuffed Crust Pepperoni Pizza is a cheesy, crispy, and indulgent masterpiece that transforms your kitchen into a full-blown pizza parlor. With a golden, chewy crust oozing with melted mozzarella, a rich tomato sauce, layers of spicy pepperoni, and a bubbling cheese topping, this pizza is the definition of comfort food. The stuffed crust adds a surprise twist—every bite is a gooey, cheesy delight that makes store-bought versions pale in comparison.
Perfect for game nights, weekend feasts, or when you’re simply craving something epic, this recipe is a crowd-pleaser that’s fun to make and even more fun to eat.
Ingredients:
For the Dough (makes one 12–14 inch pizza):
- 2¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon sugar
- ¾ cup warm water (about 110°F / 43°C)
- 2 cups all-purpose flour (plus more for kneading)
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Stuffed Crust:
- 6–8 mozzarella string cheese sticks (or 1½ cups shredded low-moisture mozzarella)
- Olive oil or melted butter (for brushing)
- Garlic powder and dried oregano (optional, for crust seasoning)
For the Toppings:
- ½ cup pizza sauce (store-bought or homemade)
- 1½ cups shredded mozzarella cheese
- 20–30 slices of pepperoni
- ¼ cup grated Parmesan cheese (optional)
- Crushed red pepper flakes or fresh basil (for garnish)
Instructions:
1. Make the Dough:
- In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil.
- Mix until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1–1½ hours, or until doubled in size.
2. Preheat and Prep:
- Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
- Lightly grease a pizza pan or baking sheet, or sprinkle cornmeal on parchment paper for a crispier bottom.
3. Shape and Stuff the Crust:
- Punch down the risen dough and roll it out into a 14–16 inch circle.
- Transfer the dough to your prepared pan or parchment.
- Place mozzarella sticks or shredded cheese around the edge of the dough, about 1 inch from the edge.
- Fold the dough over the cheese and press to seal, creating a stuffed crust ring.
- Brush the crust with olive oil or melted butter and sprinkle with garlic powder and oregano for extra flavor.
4. Assemble the Pizza:
- Spread pizza sauce evenly over the center of the dough, avoiding the crust.
- Sprinkle with shredded mozzarella cheese.
- Arrange pepperoni slices over the cheese, slightly overlapping.
- Add a sprinkle of Parmesan if desired.
5. Bake:
- Bake the pizza for 12–15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- If using a pizza stone, slide the pizza (with parchment) onto the stone for a crispier base.
6. Finish and Serve:
- Let the pizza cool for 5 minutes before slicing.
- Garnish with fresh basil, red pepper flakes, or a drizzle of hot honey for a gourmet touch.
Serving Suggestions:
- Serve with ranch or marinara dipping sauce for the stuffed crust.
- Pair with a crisp Caesar salad or garlic knots for a full pizzeria experience.
- Enjoy with a cold soda or sparkling lemonade.
Tips & Variations:
- Add sautéed mushrooms, onions, or bell peppers for extra flavor.
- Swap pepperoni for cooked sausage, bacon, or a veggie medley.
- Use a blend of cheeses like provolone, cheddar, or fontina for a richer taste.
- Make-ahead tip: Prepare the dough a day in advance and refrigerate overnight for deeper flavor.
This Stuffed Crust Pepperoni Pizza is a showstopper—crispy on the outside, gooey on the inside, and loaded with flavor. Want to try a tropical twist with pineapple and jalapeños or a dessert version with Nutella and marshmallows? I’ve got ideas for that too!