Picture this: It’s Friday night. The kids are bouncing off the walls after a long week at school, my husband is just walking in the door after a grueling day at work, and everyone is STARVING. Take-out pizza? Tempting, but the budget is screaming “NO!” Plus, I really want to make something special, something that feels like a treat but is also made with love (and ingredients I can actually pronounce!). That’s when my stuffed crust pepperoni pizza recipe comes to the rescue.

Now, I’ll be honest, the first time I attempted a stuffed crust pepperoni pizza, it was a total disaster. The crust was too thin, the cheese leaked everywhere, and the whole thing resembled more of a cheesy flatbread gone wrong than a beautiful pizza. But, like any good home cook, I persevered. I tweaked, I tested, and I learned a few tricks along the way, and now? Now, it’s a family tradition.

This stuffed crust pepperoni pizza isn’t just about the delicious taste (although that’s a HUGE part of it!). It’s about the process, the laughter, and the memories we create while making it together. My daughter, Lily, loves rolling the cheese sticks into the crust, and my son, Tom, is in charge of sprinkling the pepperoni (though, admittedly, a few always seem to disappear into his mouth!). My husband, Mark, usually handles the sauce, and I am in charge of making sure everything comes together perfectly to make our stuffed crust pepperoni pizza.

One of the best things about this recipe is how adaptable it is. You can easily switch up the toppings to suit your family’s tastes. Don’t like pepperoni? No problem! Add mushrooms, onions, peppers, sausage, or whatever your heart desires. I’ve even made a vegetarian version with spinach and artichokes that was a huge hit.

But what really sets this stuffed crust pepperoni pizza apart is the homemade dough. I know, I know, making your own dough can seem intimidating, but trust me, it’s so worth it. And I’m going to make sure that my recipe is easy enough for even a beginner baker to follow.

I use a simple recipe adapted from Allrecipes’ Homemade Pizza Dough Recipe to make the dough, it’s foolproof and the result is so much better than anything you can buy at the store. The process of making your own dough is not only satisfying but also allows you to control the ingredients, ensuring a healthier and tastier base for your pizza. Plus, the aroma of freshly baked dough filling your kitchen is simply divine!

Honestly, I know how busy life can get, and the thought of making pizza from scratch might seem overwhelming. But I promise, this recipe is easier than you think, and the results are absolutely worth the effort. Plus, the smiles on your family’s faces when they bite into that cheesy, pepperoni-packed stuffed crust pepperoni pizza? Priceless.

So, grab your apron, gather your ingredients, and let’s get cooking! I’m here to guide you every step of the way. You’ve got this! Let’s learn how to make an amazing stuffed crust pepperoni pizza.

Ingredients

Okay, let’s talk ingredients! Here’s what you’ll need to make my family’s favorite stuffed crust pepperoni pizza. Don’t worry, I’ve included some notes and substitutions to help you customize it to your liking and make it budget-friendly.

Pizza Dough:
- 1 cup warm water (105-115°F)
- 1 teaspoon sugar (feeds the yeast)
- 2 1/4 teaspoons active dry yeast (one packet)
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil
Note: I usually make my own dough, but if you’re short on time, you can definitely use store-bought dough. Just make sure it’s fresh and not too sticky. I really like the brand from my local grocery store’s bakery, but any fresh dough will work in this stuffed crust pepperoni pizza recipe. When choosing store-bought dough, check the expiration date to ensure freshness and opt for a brand that doesn’t contain excessive preservatives or additives. Some stores even offer pre-made dough balls in their bakery section, which can be a convenient and high-quality alternative.
Mozzarella Cheese Sticks:
- 8-10 mozzarella cheese sticks (string cheese)
Note: You can use full-fat or part-skim, depending on your preference. I usually buy the store brand to save money. Make sure they’re well chilled, it makes them easier to roll in the crust! You could also use cheddar or provolone if you want to change up the flavor of the stuffed crust pepperoni pizza. Experimenting with different types of cheese can add a unique twist to your stuffed crust. Consider using a combination of mozzarella and provolone for a richer flavor, or adding a sprinkle of parmesan for a salty, savory kick.
Pizza Sauce:
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Note: I usually make my own pizza sauce because it tastes better, but a good quality store-bought sauce works just fine. If you do make your own, feel free to adjust the seasonings to your liking. I like to add a pinch of red pepper flakes for a little kick! Making your own pizza sauce allows you to customize the flavor profile to your exact liking. You can experiment with different herbs and spices, such as rosemary, thyme, or even a touch of smoked paprika, to create a truly unique and flavorful sauce.

Shredded Mozzarella Cheese:
- 2 cups shredded mozzarella cheese
Note: Again, you can use full-fat or part-skim. I usually buy a block of mozzarella and shred it myself because it melts better and tastes fresher. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shredding your own cheese from a block ensures that it melts evenly and creates a smoother, creamier texture on your pizza. Pre-shredded cheese often contains cellulose, an anti-caking agent, which can hinder its melting capabilities.

Pepperoni:
- 1 cup pepperoni slices
Note: Use your favorite kind! I like the small, crispy pepperoni, but any kind will work. You can also substitute with other toppings like sausage, mushrooms, or vegetables. I love to add a little bit of Italian sausage to my stuffed crust pepperoni pizza every now and then. When selecting pepperoni, consider the level of spice and the texture you prefer. Some pepperoni varieties are spicier than others, and some are thicker and chewier, while others are thinner and crispier.

Olive Oil (for brushing):Note: A little drizzle of olive oil on the crust helps it get nice and golden brown in the oven. You can also use melted butter if you prefer.

That’s it! These are the basic ingredients you’ll need to make my stuffed crust pepperoni pizza. Feel free to get creative and add your own personal touch. Remember, cooking should be fun and delicious.

Step-by-Step Instructions

Alright, let’s get down to business! Here’s how to make my family’s favorite stuffed crust pepperoni pizza, step-by-step. I’ll share some tips and tricks along the way to help you avoid my mistakes and make the process as smooth as possible.

Prepare the Dough:
- In a large bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5-10 minutes, until it’s foamy. This means the yeast is active and ready to go!
- Add the flour, salt, and olive oil to the bowl. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it’s smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Tip: I like to place my dough in a warm oven (turned off!) to rise. It creates the perfect environment for the yeast to do its thing. The ideal temperature for proofing dough is between 75°F and 85°F (24°C and 29°C). This allows the yeast to thrive and produce the carbon dioxide that makes the dough rise. If your oven doesn’t have a proofing setting, you can create a warm environment by placing a bowl of hot water on the bottom rack and placing the dough on the top rack.

Preheat Oven and Prepare Pan:
- Preheat your oven to 450°F (232°C).
- Lightly grease a 12-inch pizza pan or baking sheet with olive oil. I find that using a pizza pan with holes helps the crust get extra crispy.

Assemble the Stuffed Crust:
- Punch down the risen dough and turn it out onto a lightly floured surface.
- Roll the dough into a 14-inch circle.
- Carefully transfer the dough to your prepared pan.
- Arrange the mozzarella cheese sticks around the edge of the dough, leaving about 1 inch of space between the cheese and the edge of the pan.
- Fold the edge of the dough over the cheese sticks and pinch to seal, creating a stuffed crust.
Tip: Make sure you pinch the dough firmly to seal in the cheese. Otherwise, it will leak out while baking (trust me, I’ve been there!). To ensure a secure seal, you can brush the edge of the dough with a little water or egg wash before folding it over the cheese sticks. This will help the dough adhere to itself and prevent the cheese from escaping during baking.
Add the Toppings:
- In a small bowl, combine the tomato sauce, oregano, basil, and garlic powder. Season with salt and pepper to taste.
- Spread the sauce evenly over the pizza dough, leaving the stuffed crust exposed.
- Sprinkle the shredded mozzarella cheese over the sauce.
- Arrange the pepperoni slices over the cheese.
Tip: Don’t overload the pizza with toppings! Too many toppings can make the crust soggy. My kids love adding extra cheese, and I have to remind them that less is more sometimes. Distributing the toppings evenly ensures that every slice of pizza has a balanced flavor profile. Avoid piling toppings in the center, as this can make the crust soggy and difficult to bake evenly.
Bake the Pizza:
- Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Tip: Keep a close eye on the pizza while it’s baking. Ovens can vary, so it might need a little more or less time. You want the crust to be nicely browned and the cheese to be melted and slightly browned. To prevent the crust from burning, you can tent it with foil during the last few minutes of baking. This will shield the crust from direct heat and allow the cheese to continue melting without over-browning the crust.
Cool and Serve:
- Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Tip: Use a pizza cutter or a sharp knife to slice the pizza. I find that a pizza cutter works best for getting clean, even slices of our amazing stuffed crust pepperoni pizza.

That’s it! You’ve just made a delicious stuffed crust pepperoni pizza from scratch. Enjoy! My family loves it when I make this meal because it’s fun for everyone and they can request different toppings on their own slices. If you have leftover dough, try making small pepperoni pizza bombs with it!

Serving Ideas

Now that you’ve made your stuffed crust pepperoni pizza, let’s talk about serving ideas. Here’s how I like to serve it at home, plus some ideas for leftovers and special occasions.

Side Dishes: I usually serve our stuffed crust pepperoni pizza with a simple green salad. The freshness of the salad balances out the richness of the pizza perfectly. Sometimes I’ll also make some garlic bread or cheesy breadsticks to go along with it.
Presentation: I like to cut the pizza into even slices and arrange them on a large platter. A sprinkle of fresh basil or oregano adds a pop of color and flavor. I also like to put out a small bowl of red pepper flakes for those who like a little extra heat.
Occasions: This stuffed crust pepperoni pizza is perfect for any occasion, from a casual family dinner to a game night with friends. It’s also a great option for birthday parties or potlucks.

Leftovers: If you have any leftover pizza (which is rare in my house!), store it in an airtight container in the refrigerator. It’s best eaten within 2-3 days. You can reheat it in the oven, microwave, or even a skillet. I actually love cold pizza for breakfast, don’t judge!
Leftover Transformations: If you want to get creative with your leftovers, you can try making pizza quesadillas or pizza grilled cheese sandwiches. Just layer the pizza slices between tortillas or bread and cook until golden brown and the cheese is melted.
Portion Sizes: I usually cut the pizza into 8 slices, which is a good portion size for adults. For kids, I cut the slices smaller. One stuffed crust pepperoni pizza is usually enough to feed my family of four, but we might have to make two if we are really hungry.

Family Feedback: My family absolutely loves this stuffed crust pepperoni pizza. They always ask for it on Friday nights. My husband says it’s the best homemade pizza he’s ever had, and my kids love the cheesy, stuffed crust. It’s definitely a crowd-pleaser!

Serving this pizza is also a great time to have fun! Serve it with some festive drinks and maybe put on some music.

FAQs

Got questions about making stuffed crust pepperoni pizza? I’ve got answers! Here are some frequently asked questions that I often get from friends and family, plus some tips and tricks I’ve learned along the way.

Can I use store-bought dough instead of making my own?Absolutely! If you’re short on time, store-bought dough is a great option. Just make sure it’s fresh and not too sticky. Let it sit at room temperature for about 30 minutes before rolling it out. This makes it easier to work with. I know a lot of people are intimidated by making their own dough, but it can be a fun experience. Plus, you get to control exactly what goes into it. If you use store bought dough, your stuffed crust pepperoni pizza will still be delicious!
What if I don’t have active dry yeast? Can I use instant yeast?Yes, you can use instant yeast. You don’t need to proof it in water first. Just add it directly to the flour and other dry ingredients.
Can I make the dough ahead of time?Yes, you can make the dough ahead of time. After kneading, place it in a lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to use it, let it sit at room temperature for about 30 minutes before rolling it out. This is a great time-saver if you’re planning a stuffed crust pepperoni pizza night.

Can I freeze the dough?Yes, you can freeze the dough. After kneading, place it in a freezer-safe bag or container. Freeze for up to 2 months. When you’re ready to use it, thaw it in the refrigerator overnight. Let it sit at room temperature for about 30 minutes before rolling it out.
What if my crust isn’t browning enough?If your crust isn’t browning enough, you can brush it with a little olive oil or melted butter before baking. You can also try moving the pizza to a lower rack in the oven.
Can I add other toppings besides pepperoni?Absolutely! Feel free to get creative with your toppings. Sausage, mushrooms, onions, peppers, olives, and pineapple are all great options. Just don’t overload the pizza, or the crust might get soggy. You can make a stuffed crust pepperoni pizza with all your favorite toppings on it!

Can I make this vegetarian?Yes, you can easily make this vegetarian. Just omit the pepperoni and add your favorite vegetables. Spinach, artichokes, and roasted red peppers are all delicious options. You can also use vegetarian sausage or plant-based pepperoni alternatives.
What if I don’t have a pizza pan?If you don’t have a pizza pan, you can use a baking sheet. Just make sure to grease it well to prevent the pizza from sticking. I made this mistake once when I was in college and I am still paying for it!
Can I make this low-sodium?Yes, you can make this low-sodium. Use low-sodium tomato sauce and mozzarella cheese. Also, be mindful of the salt content in your pepperoni. You can also add herbs and spices to your pizza instead of salt. With a few small changes, your stuffed crust pepperoni pizza can be much healthier!

Conclusion

Well, there you have it! My family’s favorite stuffed crust pepperoni pizza recipe. I hope you enjoyed this little cooking adventure with me and that you feel confident enough to try this recipe at home. It’s more than just a meal; it’s a way to create memories and connect with your loved ones. Plus, who doesn’t love a good stuffed crust pepperoni pizza?

Here are a few final tips to help you along the way:

Don’t be afraid to experiment with toppings. Get creative and add your own personal touch.

Make sure to seal the crust tightly to prevent the cheese from leaking out.
Use good quality ingredients for the best flavor.

Over the years, we’ve had so much fun with this recipe. Sometimes we make mini pizzas instead of one big one, letting everyone customize their own. We’ve even tried different cheeses in the stuffed crust, like cheddar or provolone.

I truly hope this recipe becomes a staple in your home, just like it is in mine. It is such a joy to gather around the table and enjoy a meal that we made together. Creating a homemade stuffed crust pepperoni pizza has been a fun tradition to enjoy for me and my family.

So, go ahead, give it a try! I promise, you won’t be disappointed. And don’t forget to come back and let me know how it turned out. I love hearing from you! Happy cooking, and happy eating! I hope you enjoy your very own stuffed crust pepperoni pizza.

Stuffed Crust Pepperoni Pizza

Print Recipe

Indulge in a homemade Stuffed Crust Pepperoni Pizza! This recipe features a cheesy, doughy crust filled with mozzarella, topped with rich tomato sauce, and loaded with pepperoni for the ultimate comfort food experience.

Author: Kiera

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes

Yield: 6 servings
Category: Dinner
Method: Baked

Cuisine: Italian

Ingredients

Scale

For the Dough:
1 cup warm water (105-115°F)

1 teaspoon sugar
2 1/4 teaspoons active dry yeast (1 packet)
2 1/2 cups all-purpose flour, plus more for dusting

1 teaspoon salt
2 tablespoons olive oil, plus more for greasing
For the Stuffed Crust:

8 mozzarella string cheese sticks, cut in half
For the Pizza:
1 cup pizza sauce

2 cups shredded mozzarella cheese
1 cup pepperoni slices
Optional: Italian seasoning, red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Dough: In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare the Crust: Preheat oven to 450°F (232°C).

Punch down the dough and divide it into two pieces, one slightly larger than the other.
Roll out the larger piece into a 14-inch circle. Place it on a greased pizza pan.
Arrange the mozzarella string cheese halves around the edge of the dough, pressing them slightly into the dough.

Fold the edge of the dough over the string cheese, pinching to seal.
Roll out the second, smaller piece of dough and patch any thinned sections of the base.
Assemble the Pizza: Spread pizza sauce evenly over the dough.

Sprinkle with shredded mozzarella cheese and top with pepperoni slices.
Optional: Sprinkle with Italian seasoning and red pepper flakes.
Bake: Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Let cool slightly before slicing and serving.

Notes

For extra flavor, brush the stuffed crust with garlic butter before baking. Serve with a side of marinara sauce for dipping.