Stuffed Crust Pepperoni Pizza (Print Version)
# Ingredients:
→ Dough
01 -
440 g all-purpose flour
02 -
13 g granulated sugar
03 -
7 g instant yeast
04 -
5 g salt
05 -
300 ml warm water
06 -
30 ml olive oil
→ Crust Stuffing
07 -
6–8 mozzarella string cheese sticks or thick-cut mozzarella
08 -
Optional: 20 g garlic butter for brushing
→ Toppings
09 -
120 ml pizza sauce
10 -
150 g shredded mozzarella cheese
11 -
20–30 pepperoni slices
12 -
Optional: Italian seasoning, red pepper flakes, grated Parmesan
# Instructions:
01 -
In a mixing bowl, combine flour, sugar, yeast, and salt. Add warm water and olive oil; mix until a dough forms. Knead for 6–8 minutes until the dough becomes smooth. Place in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size. Skip if using pre-made dough.
02 -
Preheat oven to 245°C (475°F). If using a pizza stone or steel, preheat it as well. Grease a large pizza pan or baking sheet to prevent sticking.
03 -
Roll out dough into a 36–40 cm circle. Position mozzarella sticks end-to-end around the edge. Fold the dough edge over the cheese and press firmly to seal the rim.
04 -
Spread pizza sauce evenly over the center, avoiding the crust. Sprinkle with shredded mozzarella cheese. Arrange pepperoni slices evenly. Optionally brush the crust with garlic butter and sprinkle with grated Parmesan.
05 -
Bake for 12–15 minutes until the crust is golden and the cheese is bubbling.
06 -
Allow to cool for 2–3 minutes. Slice and serve hot. Accompany with ranch or marinara if desired.
# Notes:
01 -
For an extra gooey crust, mix mozzarella and cheddar when stuffing.
02 -
Cornmeal on the pan creates a classic pizzeria-style crisp bottom.
03 -
Smaller dough rounds may be air-fried at 190°C for 8–10 minutes for individual pizzas.