I wanted to re-create the iconic stuffed crust pepperoni pizza from Pizza Hut. To keep things simple, I started with a quick homemade pizza dough made in the food processor instead of a stand mixer, though store-bought dough works just as well if you’re short on time.
The result was everything I hoped: soft, chewy crust filled with gooey, melted string cheese that tasted just like the original—only better.
🛒 Ingredients You’ll Need
See recipe card for quantities.
- Bread Flour: Provides the structure and elasticity needed for a chewy and soft pizza crust. It can be substituted with all-purpose flour if needed, though the crust may be slightly less chewy.
- Instant Dry Yeast: Ensures the dough rises quickly and evenly, creating a light and airy texture. It can be substituted with rapid-rise yeast.
- Sugar: Feeds the yeast and adds a hint of sweetness.
- Kosher Salt: Enhances the overall flavor of the dough.
- Extra Virgin Olive Oil: Adds richness and helps keep the dough tender while improving browning during baking.
- Warm Water: Activates the yeast and binds the ingredients into a smooth, workable dough.
- Pizza Sauce: Adds a savory, tangy base for the toppings. 👉Check out my quick and simple recipe!
- String Cheese: Creates the gooey stuffed crust that defines this iconic pizza style.
- Shredded Mozzarella Cheese: Melts beautifully for a creamy, stretchy topping.
- Pepperoni or Toppings of Choice: Adds flavor and texture, making the pizza customizable.
- Melted Butter or Olive Oil for Brushing: Keeps the crust soft and adds a golden finish.
- Garlic Powder, Italian Seasoning, Parmesan (Optional): Boosts the flavor of the crust and complements the cheesy filling.
👩🍳 How to Make Stuffed Crust Pepperoni Pizza
Note: Full instructions are provided in the recipe card below.
- Pulse flour, yeast, sugar, and salt in a food processor until combined. Add oil and water, process until a ball forms, rest for 2 minutes, then process again.
- Knead dough on a floured surface until smooth. Place in a greased bowl, cover, and let rise until doubled (1–1½ hours) or refrigerate for 8 or up to 16 hours.
- Preheat oven to 500°F and prepare a 16-inch baking sheet.
- Stretch dough into a 16-inch circle, letting it extend ½ inch beyond the pan's edge.
- Arrange string cheese sticks around the edge, fold the dough over to seal, and press to ensure no air pockets.
- Spread pizza sauce evenly, add mozzarella, and top with your favorite toppings. Lightly sprinkle Italian seasoning on top.
- Bake for 8–15 minutes, rotating halfway, until the crust is golden and the cheese is bubbling.
- Slice and serve warm.
💡Hint: Make sure to preheat the oven to 500°F before baking. I used a 16-inch (40.6 x 1.91 cm) Wilton round nonstick pan for this recipe.
🫙 Make Ahead & Freezing
- Make Ahead: Coat the ball with olive oil and store it in the freezer bag, squeezing out as much air as possible. Refrigerate for up to 3 days. Let them sit at room temperature for 30 minutes before using.
- Freezing: Coat the ball with olive oil and store it in freezer bags, squeezing out as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 2 hours before using.
📝 Camila's Tips & Variations
- Water Temperature: Use warm water (100°F to 115°F)—hotter than 130°F can kill the yeast.
- Dough Shortcut: If you're short on time, store-bought pizza dough is a convenient option.
- Cheese: Grate mozzarella from a block for better melting and a creamier texture.
- Toppings: Experiment with toppings! Add veggies, meats, or even a BBQ sauce base for a unique flavor.
For a Classic pizza crust, 👉check out my homemade pizza dough recipe.
🤔 Frequently Asked Questions
My stuffed crust isn’t sealing properly—what should I do?
Make sure to press the dough firmly over the cheese sticks, pinching it together to seal completely. If the dough is too dry, lightly dampen the edges with water before sealing.
Why is my pizza dough sticking to the rolling pin or counter?
Sprinkle a light layer of flour on your work surface and rolling pin to prevent sticking.
The cheese in my stuffed crust leaked out—how can I fix this?
Make sure the crust is tightly sealed around the cheese, and check for any small openings before baking.
Related Recipes:
- Pizza sauce
- Homemade Spinach artichoke
- Pizza Sauce with Red Wine
- Three Cheese White Pizza
- Cheese Pizza
- Pizza Seasoning
📖 Recipe
Stuffed Crust Pepperoni Pizza (Pizza Hut Style)
I wanted to re-create the iconic stuffed crust pepperoni pizza from Pizza Hut. To keep things simple, I started with a quick homemade pizza dough made in the food processor instead of a stand mixer, though store-bought dough works just as well if you’re short on time.
Tools
- 16 inch round nonstick Pizza pan
- Kitchen Scale
Ingredients
For the Pizza Dough:
- 329 g (2 cups plus 2 tablespoons) bread flour or all-purpose flour
- 1 ⅛ teaspoons instant or rapid-rise yeast
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- ¾ cup warm water (110 to 115°F)
For the Pizza Sauce:
- ½ cup homemade pizza sauce or store-bought
For the Stuffing & Topping:
- 8 sticks of string cheese , as needed
- 6 oz. shredded mozzarella cheese , as needed
- 2 oz. pepperoni slices , or as needed
For Brushing:
- 4 tablespoons extra virgin olive oil or melted butter
- ¼ teaspoon garlic powder
- 1 teaspoon Italian seasoning or dried oregano , plus for sprinkling
- 2 tablespoons Parmesan cheese , optional
Instructions
- Pulse the flour, yeast, sugar, and salt together in a food processor until combined, about 5 pulses. With the processor running, add the oil, then water, and process until a rough ball forms, 30 to 40 seconds. Let the dough rest for 2 minutes, then process for another 30 seconds. (If the dough is very sticky and clings to the blade after processing, add extra flour as needed.)
- Transfer the dough to a lightly floured counter and knead by hand until it forms a smooth, round ball, about 1 minute. Place the dough in a large, lightly greased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, 1 to 1½ hours. (Alternatively, the dough can be refrigerated for at least 8 hours or up to 16 hours.)
- Preheat the oven to 500°F and position a rack 4 to 5 inches from the broiler element. Set a 14-inch round pizza nonstick baking sheet aside.
- Using your hands or a rolling pin, stretch the dough ball into a 16-inch diameter circle. Place the stretched dough on the prepared baking sheet, letting the dough extend about ½ inch beyond the edge of the pan.
- Arrange 7–8 sticks of string cheese evenly around the edge of the dough. Fold the edge of the dough over the cheese sticks, sealing them completely. Press down to ensure the edges are tight, leaving no air pockets.
- Spread about ½ cup of pizza sauce evenly over the dough using the back of a spoon, extending the sauce to the edges. Sprinkle mozzarella cheese over the sauce, followed by your desired toppings. Lightly sprinkle Italian seasoning on top.
- Bake the pizza for 8 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbling, rotating the pizza halfway through baking. Slice and serve warm.
Notes
Make Ahead & Freezing
- Make Ahead: Coat the ball with olive oil and store it in the freezer bag, squeezing out as much air as possible. Refrigerate for up to 3 days. Let them sit at room temperature for 30 minutes before using.
- Freezing: Coat the ball with olive oil and store it in freezer bags, squeezing out as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 2 hours before using.
Nutrition Facts
Stuffed Crust Pepperoni Pizza (Pizza Hut Style)
Amount per Serving
Calories
414
% Daily Value*
Fat
24
g
37
%
Saturated Fat
9
g
56
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
40
mg
13
%
Sodium
778
mg
34
%
Potassium
83
mg
2
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
18
g
36
%
Vitamin A
158
IU
3
%
Vitamin C
0.003
mg
0
%
Calcium
151
mg
15
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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