Introduction
Stuffed crust pepperoni pizza is the definition of comfort food taken to the next level. It combines everything people love about classic pepperoni pizza with an extra layer of indulgence hidden right in the crust. Instead of leaving the crust behind, every bite delivers stretchy, melted cheese wrapped in soft, golden dough. I first made this recipe at home to recreate the iconic pizzeria-style experience, and the result was even better than expected. The crust bakes up tender on the inside, crisp on the outside, and the cheese filling stays perfectly gooey. Paired with a rich tomato sauce and savory pepperoni, this pizza feels satisfying without being complicated. It is ideal for family dinners, casual gatherings, or anytime you want a homemade pizza that truly feels special.
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Stuffed Crust Pepperoni Pizza – The Ultimate Cheesy Classic
- Total Time: 33 minutes
- Yield: 8 slices
- Diet: Low Lactose
Description
A classic stuffed crust pepperoni pizza with a crispy golden base, gooey mozzarella-filled crust, rich tomato sauce, and plenty of spicy pepperoni.
Ingredients
- 1 lb (450 g) pizza dough
- 6 oz (170 g) mozzarella cheese sticks
- 1 cup (240 ml) pizza sauce
- 2 cups (200 g) shredded mozzarella cheese
- 4 oz (115 g) sliced pepperoni
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C) and lightly grease a pizza pan.
- Roll out the pizza dough into a large circle, slightly larger than the pan.
- Place mozzarella sticks around the edge of the dough, fold the edge over, and seal to create the stuffed crust.
- Brush the crust with olive oil and sprinkle with garlic powder and oregano.
- Spread pizza sauce evenly over the center of the dough.
- Top with shredded mozzarella cheese and pepperoni slices.
- Bake for 15–18 minutes until the crust is golden and the cheese is bubbly.
- Cool for a few minutes before slicing and serving.
Notes
- Seal the crust well to prevent cheese from leaking.
- Use low-moisture mozzarella for best results.
- Add extra toppings like mushrooms or olives if desired.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Why You’ll Love This Recipe
This recipe delivers a restaurant-style stuffed crust pizza using simple ingredients and clear steps. The cheese-filled crust adds indulgence, while the pepperoni and sauce provide classic, crowd-pleasing flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pizza dough forms the base of the pizza and the stuffed crust. A well-rested dough creates a chewy yet tender texture.
Mozzarella cheese sticks are used to stuff the crust. They melt smoothly and create the signature cheesy pull.
Pizza sauce adds richness and moisture, balancing the dough and cheese.
Shredded mozzarella cheese covers the pizza and melts evenly for a gooey topping.
Pepperoni slices provide savory flavor and crisp slightly during baking.
Olive oil helps the crust brown evenly and adds subtle richness.
Garlic powder enhances flavor without overpowering the pizza.
Dried oregano adds classic Italian aroma and depth.
Salt sharpens and balances all flavors.
Directions
Begin by preheating the oven and placing a pizza stone or baking tray inside to heat. Roll the pizza dough into a large circle, leaving enough space around the edges to form the stuffed crust. Place mozzarella sticks evenly around the outer edge of the dough. Fold the dough over the cheese and press firmly to seal, creating the stuffed crust.
Transfer the dough to a sheet of parchment paper. Brush the crust lightly with olive oil and sprinkle with garlic powder, oregano, and salt. Spread pizza sauce evenly over the center of the dough, leaving the stuffed crust exposed. Top with shredded mozzarella cheese, then arrange pepperoni slices evenly across the surface.
Carefully slide the pizza onto the hot baking surface. Bake until the crust is golden, the cheese is bubbling, and the pepperoni is slightly crisp. Remove from the oven and allow it to rest briefly before slicing.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This pizza serves 4 people. Preparation takes about 20 minutes, resting time for the dough is approximately 10 minutes, and baking time is 14 to 16 minutes.
Storage/reheating
Store leftover pizza slices in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer to restore crispness. Microwaving is possible but will soften the crust.
Variations and Customizations
Stuffed crust pepperoni pizza is easy to customize. You can add cooked sausage, mushrooms, or bell peppers for extra flavor. Swap classic mozzarella sticks for garlic-flavored or smoked cheese for a twist. For added richness, brush the crust with melted butter after baking. A spicy version can be made by using spicy pepperoni or adding chili flakes. You can also make this pizza with whole wheat dough or gluten-free dough to suit dietary preferences.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 24 g |
| Carbs | 48 g |
| Fat | 26 g |
| Saturated Fat | 12 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 980 mg |
Expert Tips & Customizations
Seal the Crust Well: Prevents cheese from leaking during baking.
Hot Oven: Ensures a crisp bottom and evenly cooked crust.
Rest Before Slicing: Helps cheese set slightly for cleaner slices.
FAQs
Can I use store-bought dough?
Yes, store-bought pizza dough works very well for this recipe.
What cheese is best for the stuffed crust?
Mozzarella sticks are ideal due to their melting properties.
Can I freeze stuffed crust pizza?
It is best enjoyed fresh, but baked slices can be frozen for up to one month.
How do I prevent a soggy center?
Avoid overloading sauce and toppings.
Can I make this pizza without pepperoni?
Yes, simply omit or replace with vegetables or other proteins.
Is stuffed crust pizza kid-friendly?
Yes, it is especially popular with children due to the cheesy crust.
Conclusion
Stuffed crust pepperoni pizza is a bold, satisfying twist on a classic favorite. With its gooey cheese-filled crust, savory toppings, and homemade appeal, this recipe delivers comfort and indulgence in every slice, making it a guaranteed crowd-pleaser.
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