Stuffed Crust Pepperoni Pizza (Pizza Hut Style)
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
1 hr
-
Total Time
30 mins
-
Servings
8 Slices
-
Calories
414 kcal
-
Course
Main Course
-
Cuisine
American
Stuffed Crust Pepperoni Pizza (Pizza Hut Style)
Report
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.
Share:
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.
Equipments used:
Notes
- Make Ahead & Freezing
- 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.
- 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.
- 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.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
