If you’ve landed here, I just want to say thank you. Whether you’re a pizza night purist or a deep-dish adventurer, there’s something about a homemade pizza that speaks to the soul. And this one? This one speaks volumes. Today I’m sharing my tried-and-true stuffed crust pepperoni pizza recipe, a bold, bubbling, cheesy feast you’ll want to make on repeat.
It’s got all the comfort you crave: thick, buttery crust, gooey mozzarella baked right into the edges, rich tomato sauce, and those crispy, spicy slices of pepperoni curling at the edges just like your favorite pizza joint makes them. But here’s the best part—you’re making it at home, and it’s even better than delivery. Trust me on this one.
What Is Stuffed Crust Pepperoni Pizza?
Think of it as the ultimate hybrid: deep dish meets classic comfort. This isn’t your flat, floppy New York-style pie. Instead, it’s thick and hearty, with a golden edge stuffed full of gooey mozzarella. The center is slathered in flavorful pizza sauce, topped with even more cheese and crisped-up pepperoni. It’s a pizza that invites hands-on eating and napkins aplenty, with built-in cheesy breadsticks around the crust. Genius, right?
This is the kind of pizza that turns any ordinary night into an event. Whether it’s family dinner, game day, or just one of those evenings where nothing but cheese will do, this recipe delivers.
Why You’ll Love This Stuffed Crust Pepperoni Pizza Recipe
This pizza isn’t just about indulgence—it’s about joy. Here’s why you’ll keep coming back to this one:
- Crust goals: Fluffy, chewy, golden, and brushed with melted butter for that irresistible pizzeria finish.
- Cheese, inside and out: Melted string cheese is hidden inside the crust, and shredded mozzarella melts into a bubbly layer on top.
- Easy to make from scratch: Homemade dough might sound intimidating, but this one is straightforward and stress-free.
- Family-friendly: A total crowd-pleaser that even picky eaters devour.
- Totally customizable: Swap toppings, sauces, or even the cheese in the crust—it’s your canvas.
What It Tastes Like
Take a bite, and you’ll get a perfect crunch from the golden brown crust, followed by pillowy dough and that oozy mozzarella surprise hidden inside the edges. The center explodes with that sweet-savory tang of tomato sauce, a generous layer of gooey cheese, and pepperoni that crisps and curls in the oven. The crust is rich, slightly buttery, and the flavors blend in a way that’s nostalgic and exciting all at once.
Benefits of Making It at Home
There’s something satisfying about making your own pizza dough, shaping it with your hands, and pulling it out of the oven golden and bubbling. Plus:
- Budget-conscious: One homemade pizza costs less than half of what you’d spend on takeout—and feeds more.
- Healthier option: Control your salt, sugar, and fat. Use organic ingredients or even vegan cheese if you want.
- Make it a family event: Kids love helping stuff the crust. It’s part recipe, part hands-on activity.
- Leftovers = future joy: This pizza reheats beautifully for lunch the next day (or breakfast, no judgment here).
Ingredients
Dough
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp sugar
- 1 ¼ tsp salt
- 1 ¼ cups warm water (110°F/45°C)
- 2 tbsp olive oil
- 2 tbsp melted butter (for brushing the crust after baking)
Stuffed Crust
- 10–12 mozzarella string cheese sticks, or thick strips of block mozzarella
Toppings
- ¾ cup pizza sauce
- 2 cups shredded mozzarella cheese
- 15–20 slices of pepperoni
- Optional: Dried oregano or Italian seasoning
Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Rolling pin
- Pizza stone or baking sheet
- Parchment paper (highly recommended for easy transfer)
- Pastry brush
- Pizza cutter or sharp knife
Ingredient Swaps and Add-Ins
Cheese: While mozzarella is the classic choice, you can use provolone, fontina, or even pepper jack for a little kick. The important thing is that it melts well and stretches beautifully.
Toppings: Don’t feel limited to just pepperoni. Try crumbled sausage, mushrooms, sliced olives, or roasted red peppers. Want a sweet-savory combo? Pineapple and jalapeños work surprisingly well.
Sauce: Prefer white pizza? Use a garlicky cream sauce instead. You can also go bold with BBQ sauce or even pesto.
Crust enhancements: Brush garlic butter or olive oil on the crust and sprinkle with grated parmesan or sesame seeds before baking.
Step-by-Step Instructions
1. Make the Dough
In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5 to 10 minutes until the surface is foamy and bubbly—proof that your yeast is alive and kicking.
Add the olive oil and salt, then slowly incorporate the flour. Mix with a spoon or your hands until a shaggy dough forms. Transfer to a floured surface and knead for 8–10 minutes until the dough is smooth and elastic. If it’s too sticky, add a little more flour as needed.
Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise for 1 hour, or until it doubles in size.
2. Preheat the Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it inside the oven to heat as well—it’ll help you achieve that perfect crispy bottom. If you’re using a baking sheet, make sure it’s sturdy and oven-safe at high temps.
3. Shape the Dough and Stuff the Crust
After the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into a large circle, about 14–16 inches in diameter.
Place string cheese sticks or thick cheese strips around the outer edge, about 1 inch from the edge. Fold the dough over the cheese and press tightly to seal all around the edge. Make sure no cheese is peeking out or it will ooze out during baking.
If using a pizza stone, carefully transfer the stuffed dough circle to a sheet of parchment paper for easy handling.
4. Add Sauce and Toppings
Spread the pizza sauce evenly over the dough, staying inside the stuffed crust border. Sprinkle the shredded mozzarella over the sauce. Layer the pepperoni slices on top, covering as much or as little as you like.
Optional: Sprinkle a pinch of dried oregano or Italian seasoning over the top for extra flavor.
5. Bake
Slide the pizza (and parchment paper, if using) onto the hot pizza stone or baking sheet. Bake for 15 to 18 minutes, or until the crust is golden brown and the cheese is bubbling and beginning to brown in spots.
As soon as it comes out of the oven, brush the crust with melted butter. This step is optional, but it gives the crust that rich, glossy finish you get at the best pizza joints.
6. Slice and Serve
Let the pizza cool for a couple of minutes, then slice into 8 generous portions. As you pull apart each slice, get ready for those stretchy cheese strands from the crust—you earned this moment!
What to Serve with Stuffed Crust Pizza
Keep the sides simple so the pizza remains the star:
- A crisp green salad with balsamic vinaigrette
- Garlic knots or cheesy breadsticks
- Marinara sauce or ranch for dipping the crust
- Cold soda, lemonade, or a light beer for adults
And if you’re planning a themed dinner night, I highly recommend checking out this macaroni and cheese pizza recipe—it’s another epic, cheesy adventure you won’t want to miss.
Expert Tips
- Make sure your water isn’t too hot or it can kill the yeast. Aim for warm bath water temperature (around 110°F).
- Don’t skimp on sealing the crust. Use a fork to press it closed if necessary to prevent cheese leakage.
- For extra crispy crust, par-bake the base for 5 minutes before adding toppings.
- Want to get ahead? Make the dough in the morning and refrigerate it after the first rise.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F for 6–8 minutes, or in an air fryer for an ultra-crisp crust.
Freeze individual slices wrapped in plastic and foil for up to 2 months. Reheat directly from frozen at 375°F for 15–18 minutes.
Frequently Asked Questions
Can I use pre-made dough?
Absolutely. Store-bought dough works great and cuts your prep time in half.
Is string cheese the only option for the stuffed crust?
Nope! Any melty cheese cut into thick strips will work—just avoid shredded cheese, which tends to leak out.
Can I make the dough ahead of time?
Yes! After the first rise, punch it down and store it in the fridge for up to 24 hours. Let it sit at room temperature for 30 minutes before shaping.
What can I serve with this to turn it into a full meal?
Try pairing it with something creative like spaghetti tacos for a fun dinner party combo, or mozzarella-stuffed soft pretzels as a delicious appetizer to keep things cheesy and cozy.
Final Thoughts
This stuffed crust pepperoni pizza recipe is everything you love about pizza—and then some. It’s not just about satisfying your hunger. It’s about the joy of pulling a slice away and watching that stretchy cheese pull from the crust, about the satisfaction of making something epic with your own two hands.
Whether you’re making it for your kids, your friends, or just yourself after a long week, this pizza always hits the mark. Try it once, and I guarantee it won’t be the last time it shows up on your table.
And if you make it—share the love! Leave a review, tag your photos, or post your own twist on the recipe. I’d love to see your cheesy crust creations and maybe even feature them in a future post.
Estimated Nutrition (Per Slice, 1 of 8)
- Calories: 370
- Protein: 14g
- Carbohydrates: 35g
- Fat: 20g
- Saturated Fat: 9g
- Sodium: 690mg
- Sugar: 3g
- Fiber: 2g
Stuffed Crust Pepperoni Pizza Recipe
Description
This stuffed crust pepperoni pizza recipe is the ultimate homemade pie! With gooey mozzarella tucked into the golden crust, bold tomato sauce, and crispy pepperoni, it’s everything you crave from your favorite pizzeria—only better. Perfect for pizza night, game day, or whenever you’re feeling extra cheesy. Let’s make pizza magic happen in your own kitchen!
Ingredients
For the Dough:
3 ½ cups all-purpose flour
1 packet (2 ¼ teaspoons) active dry yeast
1 teaspoon sugar
1 ¼ teaspoons salt
1 ¼ cups warm water (about 110°F/45°C)
2 tablespoons olive oil
2 tablespoons melted butter (for brushing the crust after baking)
For the Stuffed Crust:
10 to 12 mozzarella string cheese sticks (or thick strips of block mozzarella)
For the Toppings:
¾ cup pizza sauce
2 cups shredded mozzarella cheese
15–20 slices of pepperoni
Optional: Dried oregano or Italian seasoning
Instructions
Activate the yeast: In a large mixing bowl, stir together warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Make the dough: Add olive oil, salt, and flour gradually. Mix until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic.
Let it rise: Transfer to a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
Preheat the oven: Preheat to 475°F (245°C). If using a pizza stone, place it in the oven to preheat as well.
Shape and stuff the crust: Roll dough into a 14–16 inch circle. Lay string cheese about 1 inch from the edge and fold the dough over the cheese, pinching to seal.
Add the toppings: Spread pizza sauce over the base. Top with shredded mozzarella and pepperoni slices. Sprinkle optional dried herbs if desired.
Bake: Transfer the pizza (on parchment paper if using a stone) and bake for 15–18 minutes, or until the crust is golden and the cheese is bubbling.
Finish: Immediately brush the crust with melted butter. Slice and enjoy while hot and extra cheesy!
Notes
Cheese Tips: Mozzarella string cheese is easiest for stuffing, but thick-cut block mozzarella or provolone works great too. Just make sure it melts well.
Topping Swaps: Add mushrooms, bell peppers, or even pineapple and jalapeños for a twist. Make it yours!
No pizza stone? Use a sturdy baking sheet instead—it still turns out amazing.
Make-ahead dough: You can make the dough in the morning and refrigerate it after the first rise. Just let it come to room temp before shaping.
Reheat like a pro: Leftovers crisp up beautifully in the oven or air fryer at 350°F for about 6–8 minutes.