Homemade Stuffed Crust Pepperoni Pizza - Sugar Salt Magic

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Home » Recipes » Main Course » Street Food Recipes Stuffed Crust Pizza Recipe 5 from 4 ratings

Perfect Friday or date night dinner, this homemade stuffed crust pizza is just a few simple ingredients and made entirely from scratch. Easy pizza crust topped with oozy cheese and pepperoni but the real fun is the cheesy stuffed crust.

by Marie Roffey — Modified: Mar 28, 2025 Published: Mar 22, 2020

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What is Friday night dinner for you because, for us, it’s been all about this homemade stuffed crust pizza lately. An easy pizza crust topped with simple pizza sauce, melty cheese and pepperoni and a crust filled with oozy, gooey cheese.

This all starts with my super simple homemade pizza crust and even making your own pizza base you can have this on the table in just over an hour. That includes rising time and, if you have a stand mixer, the effort is very minimal, leaving you to enjoy a glass of wine and catch up on your week.

This is Friday night comfort food at it’s best. It’s simple ingredients, gooey cheese and flavour, flavour, flavour and one of our Friday night favourites now.

Closeup of the inside of the crust of a stuffed crust pepperoni pizza

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The basic pizza dough

This stuffed crust pizza recipe starts with a basic pizza dough – my easy homemade pizza dough recipe – and I use this recipe for everything from calzone to flatbread and have even used it to make focaccia. It’s simple, delicious and creates a nice puffy, crispy crust.

While making pizza dough from scratch does take a little time, very little of that time is hands on, especially if you use a stand mixer to knead the dough. Most of the time is spent allowing it to hang out in a nice warm spot and rise.

The speed at which any bread dough rises will depend on how warm the area is where it sits. You want it to be a warm, draught free spot but not hot. Under a rangehood lamp is ideal or next to a warm – not hot – window. The warmth nudges the yeast into life along with a touch of sugar.

How to make the pizza dough

You can start any pizza with this basic homemade pizza dough – meatlovers and tandoori chicken are old favourites for us but more recently I’ve used it to make my pesto chicken calzone and it works a treat.

Detailed quantities and instructions in the recipe card below.

Start by mixing together flour, sugar and yeast, then add salt, olive oil and warm water in the bowl of a stand mixer.
Using the dough hook, knead it on low-medium for 7-8 minutes until it looks elastic.
Transfer the dough to a lightly oiled bowl, and flip it over so it has a little oil all over.
Cover it with plastic wrap and let it rise for 30-45 minutes until it’s doubled in size.
Divide the dough into two pieces on a lightly floured surface and shape them into balls, then cover them with a clean tea towel and leave for 15 minutes for a second proof.
Roll the dough balls out to 11-12 inch circles using a light touch and now you’re ready for your toppings.

For this one, I’ve just used a delicious pepperoni topping but you can add any of your favourite ingredients. The most important part is adding mozzarella into that crust for the delicious melty cheese crust.

Tips for homemade pizza dough

This is a sticky pizza dough, so lightly oil your hands when you move it around so it doesn’t stick to you.
It’s ready when it look smooth-ish and elastic. It will no longer be a shaggy dough but not completely smooth and when you pull a little bit with your fingers, it bounces back.
Don’t punch it down. There is no need to be rough with dough and I find that a gently touch, removes excess air but still leaves enough air to create pockets that turn crispy.
The dough can be made the day before and left in the fridge to rise. When you’re ready to turn it into pizza, take it out of the fridge then proceed from step 5 below.

The pizza toppings

For this crispy stuffed crust pizza recipe, you’ll use a few really simple ingredients including a homemade pizza sauce (super simple, pinky promise).

Detailed quantities and instructions in the recipe card below.

Cheese:

Mozzarella cheese (for melty gooey factor) and parmesan (for flavour). The mozzarella is used in the crust as well as one of the toppings but I also often swap that for gouda with great results. You can swap the parmesan for a flavourful cheddar.

I find a block or shrink wrapped mozzarella the best. The fresh mozzarella in water is too wet and will leave you with a puddle pizza. Cut the mozzarella into batons for the crust and grate it for the topping.

Also, don’t use pre-shredded cheese. It has a flour coating to stop it from sticking together but this also stops it from becoming nice and smooth and gooey.

And for the parmesan, please use real cheese from the block, not the shelf-stable powder variety.

Also, measure cheese with your heart. If you want extra cheese, go for it.

Homemade pizza sauce:

This adaptation on my homemade pizza sauce is rich in flavour and the perfect base for this simple pizza plus it is literally a case of mixing together a few ingredients. It keeps well in the fridge (for up to a week) and is even freezer friendly so make a big batch and keep it on hand. It has herbs in it but if you prefer, you can skip those and sprinkle Italian seasoning over your pizza instead.

Pepperoni:

I kept this one simple with pepperoni – pick your favourite and slice it thinly. Mild or hot will both work or even use Italian sausage.

Chilli flakes:

Chilli flakes are an optional extra but a must in our house.

Other toppings:

Feel free to add your favorite pizza toppings too like ham, mushrooms, olives, onions, capsicum (bell pepper), tomatoes or the divisive pineapple.

How to make a stuffed crust pizza

Now you have all your toppings and two prepped pizza bases;

Place mozzarella batons around the edge of the pizza about 1 inch in. Fold the dough over the top and press it down with your fingers on the other side to seal it.
Brush a little oil over the base, then the pizza sauce generously.
Now add shredded mozzarella and parmesan
Finally, add your sliced pepperoni or whatever pizza toppings you choose.
Bake it in a hot oven on the center rack for about 15 minutes.

Which is the best pizza pan?

There are a number of pans/trays to use to cook pizza on but my two favourites are a large cast iron skillet or a cast-iron pizza tray. I find these two options work great without preheating. Pizza stones are another option though they are generally preheated first and I find trasnferring the pizza to the stone can be tricky.

A metal tray with holes in it is a really affordable option and they’re easy to get too. The thinner metal means they heat quicker and the air holes allow the air to get to the base of the pizza easily making it nice and crisp.

Storage

Sometimes I feel like I’m the only person who doesn’t like leftover pizza. If you do, store the leftovers in an airtight container in the fridge for up to 3 days. You can eat it cold or at room temperature or warm it up in the oven for the best texture.

A stuffed crust pepperoni pizza in a cast iron skillet on a white wooden background

Pizza is always a social food, don’t you think? I sure do and when you make from scratch, it’s not only incredibly satisfying but it’s also even more social. You can have a glass of wine, chat, get the family involved or make it a date night. Any way you want to look at it, I know you are craving your very own stuffed crust pizza, because if you aren’t, why are you still reading, so off you go and enjoy.

More recipes you’ll love

Easy Homemade Pizza Dough
Pesto Chicken Calzone
Tandoori Chicken Pizza
Focaccia di Recco (Cheese Focaccia)
Pizza Fritta (Fried Pizza)
Meatball pizza

⭐⭐⭐⭐⭐Did you try this stuffed crust pizza recipe?Show it some love in the comments below and don’t forget a star rating!

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Stuffed Crust Pizza Recipe

Yield: 16 slices Prep Time: 15 minutes Cook Time: 15 minutes Rising time: 45 minutes Total Time: 30 minutes 5 from 4 ratings Perfect Friday or date night dinner, this homemade stuffed crust pizza recipe is just a few simple ingredients and made entirely from scratch. Easy pizza crust topped with oozy cheese and pepperoni but the real fun is the cheesy stuffed crust. Print Rate Pin

Ingredients

FOR THE PIZZA BASE (Makes 2 x 10-12 inch bases)

▢ 260 g bread flour (notes, 2 cups / 9.1oz)
▢ 1 ½ teaspoons instant or rapid rise yeast
▢ 1 teaspoon sugar
▢ ½ teaspoon salt
▢ 3 teaspoons olive oil
▢ ¾ cup + 1 tablespoon warm water (not hot)

FOR THE PIZZA SAUCE

▢ ⅓ cup tomato paste
▢ ⅓ cup tomato passata (notes)
▢ 1 clove garlic, crushed
▢ 1 tablespoon chopped fresh basil (notes)
▢ 1 ½ teaspoons dried oregano
▢ ½ teaspoon salt
▢ ½ teaspoon pepper

FOR THE TOPPINGS (for 2 pizzas) – you can add any of your favourite toppings or these below

▢ 500 g mozzarella
▢ 1 tablespoon olive oil
▢ 24 slices pepperoni
▢ ⅓ cup finely grated parmesan
▢ Fresh basil to serve
▢ Chili flakes to serve optional

For best results, always weigh ingredients where a weight is provided

Equipment

▢ stand mixer
▢ pizza tray, large skillet or pizza stone
▢ Dough scraper
▢ silicone bowl scraper

Instructions

FOR THE PIZZA BASEIn the bowl of a stand mixer with dough hook attached, combine the dough ingredients in this order – flour, yeast, sugar – give a quick stir – then salt, olive oil, warm water.
Mix on low-medium speed for 7-8 minutes until smooth and elastic. See notes for kneading by hand.
Lightly oil a bowl and place the dough inside, flipping until it’s lightly oiled all over. Cover with plastic wrap and sit in a warm place until it has doubled in size – see notes.
While the dough is rising, prepare your toppings.
FOR THE PIZZA SAUCE:Mix together the tomato paste, tomato passata, garlic, basil, oregano, salt and pepper in a small bowl.
Cut 300g of mozzarella into 1cm batons and grate the remaining mozzarella.
MAKING THE PIZZA:After the dough has risen, remove the plastic wrap and gently turn it out onto a lightly floured surface. Cut the dough into 2 pieces, shape each into a ball and cover with a dry tea towel. Allow them to sit for another 15 minutes to prove.
Preheat oven to 230C (210C fan forced) / 450F.
On a lightly floured surface, roll and gently stretch each ball of dough out into a circle roughly 10 inches in diameter and 5mm thick.
Transfer to pizza trays or a large skillet.
Lay the mozzarella batons around the edge of each pizza about 1 inch in from the edge.
Fold the dough over the mozzarella sticks and press it down into the dough on the other side to seal.
Lightly brush each base with olive oil.
Spread half the sauce over each (or to taste), scatter over shredded mozzarella and parmesan, followed by pepperoni slices.
Bake for 12-15 minutes until the crust is crispy and golden.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

Bread flour works best but you can substitute plain or all-purpose flour.
Tomato passata is also known as tomato puree or sugo and in some places, tomato sauce (not the ketchup style tomato sauce).
You can use dried basil instead of fresh in a pinch, but cut the amount in half.
It’s best to use block style or shrink wrapped mozzarella, not fresh mozzarella that is stored in water or whey.
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.

MORE PIZZA RECIPES! Calories: 202kcalAuthor: Marie RoffeyCourse: Dinner, Lunch, SnackCuisine: American, Italian Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations. Nutrition Facts Stuffed Crust Pizza Recipe Amount Per Serving (78 g) Calories 202 Calories from Fat 99 % Daily Value* Fat 11g17%Saturated Fat 5g31%Trans Fat 0.05gPolyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 29mg10%Sodium 468mg20%Potassium 143mg4%Carbohydrates 15g5%Fiber 1g4%Sugar 2g2%Protein 11g22% Vitamin A 348IU7%Vitamin C 2mg2%Calcium 193mg19%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.

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6 Comments on “Stuffed Crust Pizza Recipe”

Izzy — July 30, 2023 @ 11:27 am Reply
Best pizza ever
- Marie Roffey — July 31, 2023 @ 7:09 am Reply
  You’ve made my day, Izzy. So happy you love it.
Emily | Prego Italian Restaurant — December 4, 2020 @ 5:37 pm Reply
Pepperoni pizza is one of my favorite pizza!
Scott — March 26, 2020 @ 6:38 am Reply
Love this pizza. Making the dough was easy and the flavour is fantastic. Definitely a favourite here.
Ben | Havocinthekitchen — March 25, 2020 @ 1:20 am Reply
Haven’t made any pizza for a long time, and I must admit this one looks spectacular! I do love a good crust (unless it’s dry), but crust stuffed with some extra cheese? Yes please!
- Marie Roffey — March 26, 2020 @ 9:16 am Reply
  Thanks so much, Ben

A picture of a woman (Marie Roffey) smiling with plants in the background.

Welcome! Hi, I’m Marie!

Hi, I’m Marie! Hey there and welcome to Sugar Salt Magic. I’m a self-taught baker, cook, photographer and recipe developer of 800+ recipes on Sugar Salt Magic alone. I want to give home cooks the confidence to get in the kitchen and create delicious recipes to share with loved ones. Marie xx.

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