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.