Stuffed Crust Pepperoni Pizza

Pizza night takes on a whole new level with this stuffed crust pepperoni pizza — crispy golden edges and that irresistible gooey cheese stretch hidden in the crust. Topped with zesty pepperoni and bubbling mozzarella, it has quickly become our go-to for family nights when we want something extra special but still doable at home.

My kids beg for this pizza on Friday nights and love helping roll the crust around the cheese. The joy on their faces when they see that melty cheese pull is totally worth the little bit of extra effort.

Ingredients

• All-purpose flour: gives a chewy and classic pizza base. Look for unbleached for better flavor
• Instant dry yeast: provides a quick and reliable rise. Choose fresh packets and avoid expired ones
• Sugar: helps activate the yeast for a light texture
• Salt: enhances overall flavor
• Olive oil: adds tenderness and helps with crispiness
• Warm water: activates the yeast and brings the dough together
• Mozzarella string cheese or block mozzarella: creates that signature stretchy stuffed crust. Choose whole milk varieties for best melt
• Pizza sauce: acts as your tangy base. Go for a thick sauce or make your own for deeper flavor
• Shredded mozzarella cheese: offers gooeyness and covers the green beautifully. Pre-shredded is convenient but a block you shred yourself melts better
• Pepperoni slices: add iconic flavor and crisp up beautifully. Use thick-cut for a heartier bite
• Dried oregano and garlic powder: give extra herby and savory notes if you like a boost
• Olive oil: helps with browning and crisping the crust. Choose extra virgin if you can

Step-by-Step Instructions

Make the Dough:

Mix warm water yeast and sugar in a large bowl and let it stand for five minutes until the surface looks frothy. This wakes up the yeast which gives you a lighter rise Add flour salt and olive oil mixing until just combined. Knead the mixture firmly by hand or a mixer for about eight minutes ensuring it feels smooth and elastic to build structure in the dough Cover the bowl with a damp towel and set aside in a warm place. Allow the dough to rest for one hour or until it doubles in size. This slow rise develops flavor and airiness

Shape the Pizza:

Preheat your oven to two hundred twenty degrees Celsius or four hundred twenty five Fahrenheit. If you have a pizza stone place it in the oven to heat up for a crispier base Roll out the dough into a large even circle around twelve to fourteen inches. Try for an even thickness so the crust bakes evenly Arrange mozzarella strips or string cheese around the edge of your circle about an inch from the border. This positioning helps the cheese melt into the crust but not ooze out Carefully fold the outer edge of the dough over the cheese strips and press firmly to seal. Pinch well so the cheese stays inside as it bakes creating that signature stuffed crust

Add the Toppings:

Spread pizza sauce all over the dough up to the stuffed border. Keep it light on the crust so it stays crisp Scatter a generous layer of shredded mozzarella over the sauce for maximum gooey melt Place pepperoni slices evenly across the cheese so each bite gets just enough flavor. Add more if you love it extra loaded Dust with oregano and garlic powder if you want that classic herby cheesy taste

Bake:

Brush the stuffed crust with olive oil using a pastry brush covering all the exposed dough to help it turn golden brown and crispy Bake the pizza in the hot oven for twelve to fifteen minutes. Watch closely and take out when the crust is golden the cheese is fully melted and bubbling and the pepperoni edges look crisp

Pin it

My favorite thing is sneaking extra cheese into the crust and seeing how happy everyone is when they discover it. Once my youngest pulled a whole cheese string right out with his slice and we all laughed for ages.

Storage Tips

Allow the pizza to cool completely before storing. Wrap individual slices tightly or store in airtight containers. Refrigerate for up to three days for the freshest taste. To reheat place slices in a hot oven directly on the rack for a crisp base or use a skillet for a quick and melty snack.

Ingredient Substitutions

Feel free to swap mozzarella for provolone or a blend for a different flavor. If you are out of pepperoni try cooked sausage pieces or roasted vegetables like bell pepper and mushroom for a twist. Pre-made pizza dough also works perfectly if you are short on time.

Serving Suggestions

Pair this pizza with a cool garlic or ranch dip on the side. A simple arugula salad with lemon vinaigrette helps balance the richness and rounds out the meal. For a party cut the slices smaller and serve with mixed olives and crispy breadsticks to really impress.

Cultural Context

Stuffed crust pizza is a twist born in American pizza chains and has become a modern favorite. It brings a playful spirit to pizza night showing that a little creativity can turn a staple into something memorable. Homemade means you get to make it exactly the way you love.

Frequently Asked Questions

→ How do I prevent the cheese from leaking out of the crust?

Firmly pinch and seal the dough over the cheese strips, ensuring there are no gaps along the edge. Chilling the cheese before stuffing can also help minimize melting and leaking.

→ What type of mozzarella works best for the stuffed crust?

String cheese or block mozzarella sliced into strips both work well, as they melt smoothly and fit neatly inside the crust without oozing excessively.

→ Can I prepare the dough ahead of time?

Yes, you can refrigerate the dough after the first rise. Bring it to room temperature before rolling and shaping for best results.

→ How do I get a crispy, golden crust?

Bake in a preheated oven at a high temperature and brush the outer crust with olive oil before baking. Using a pizza stone also helps achieve crispness.

→ What are some creative topping ideas?

Try adding sliced jalapeños for heat, extra mozzarella for more cheese pull, or swap pepperoni for your favorite cured meats or veggies.