I’ll never forget the first time I pulled this particular pizza out of my oven. The aroma was intoxicating—a blend of toasted garlic, bubbling cheese, and crisping pepperoni that wrapped around me like a delicious blanket. It was a Friday night experiment gone gloriously right. I’d always been intimidated by stuffed crust, viewing it as a restaurant magic trick, but that night, in my flour-dusted kitchen, I cracked the code. The triumphant moment came with that first stretchy, cheesy pull from the golden-brown edge. It wasn’t just pizza; it was a personal victory, and now, it’s my go-to recipe for turning any ordinary evening into a celebratory feast. Let me show you how to make your own Stuffed Crust Pepperoni Pizza magic.
Ingredients
- 2 1/4 tsp active dry yeast (one standard packet)
- 1 1/2 cups warm water (110°F / 45°C)
- 3 1/2 cups all-purpose flour, plus more for dusting
- 2 tbsp olive oil, plus more for bowl
- 1 1/2 tsp fine sea salt
- 1 tsp granulated sugar
- 8-10 string cheese sticks (mozzarella)
- 1 cup pizza sauce (my favorite is a simple San Marzano tomato base)
- 2 1/2 cups shredded whole-milk, low-moisture mozzarella cheese
- 1 (5-6 oz) package pepperoni slices
- 2 tbsp grated Parmesan cheese
- 1 tsp dried oregano
- Optional: 1 garlic clove, minced, for brushing the crust
Finding the right mozzarella is key here. For the shreds on top, do not use pre-shredded bags if you can help it; the anti-caking agents keep it from melting as beautifully. Block cheese you shred yourself makes a monumental difference in achieving that perfect, creamy melt. And for the stuffed crust, string cheese is my secret weapon—it’s the perfect shape, moisture level, and melts into a flawless, stretchy pull. For the pepperoni, I seek out the smaller, cup-and-char style if available; they crisp up into little flavor bowls of spicy grease, which is a very good thing.(See the next page below to continue…)