Best 5 Just Like Pizza Hut Stuffed Crust Pepperoni Pizza Recipes

STUFFED CRUST PIZZA

Steps:

• Prepare the pizza dough through step 5, including preheating the oven to 475°F (246°C) as described in step 4.
• Lift the edge of the dough up to create a lip around the edges. Arrange the string cheese around the edges of the crust, leaving a 3/4 inch space. Fold the edges of the dough over the string cheese, pinching down to seal. Do your best to completely seal the string cheeses inside. Let the dough rest for a couple minutes if you're having trouble sealing it completely.
• Top with pizza sauce, the mozzarella cheese, then the pepperoni. Sprinkle lightly with seasoning.
• Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional. Remove from the oven. Slice pizza and serve immediately.
• Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices can be frozen up to 1 month.

COPYCAT PIZZA HUT'S PIZZA STUFFED CRUST PIZZA DOUGH RECIPE

Steps:

• Stir the water, yeast, and sugar altogether, set aside for 5 minutes until foamy.
• Add 2½ cups of the flour, salt, and oil, and stir until the dough comes together.
• On a floured surface, knead the dough for about 8 minutes, until smooth and elastic.
• Add more flour if the dough is sticky.
• Place the dough in an oiled bowl and turn to coat all over.
• Cover and set aside in a warm place until it doubles in size, approximately 30 minutes to 1 hour
• Preheat oven to 450 degrees F.
• Roll the dough out so it's about two inches larger than the pizza pan.
• Line string cheese along the edge of the pan and spoon pizza sauce over cheese.
• Fold over the edges to form a ring and press to seal.
• Prepare the remainder of pizza as you like it.
• Bake on a pizza stone or cookie sheet in the preheated oven for 15 to 20 minutes, until bubbly and golden.

STUFFED PIZZA CRUST

Steps:

• Preheat the oven to 475 degrees F.
• Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.
• Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.
• Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.
• Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.
• Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.

JAN'S COPYCAT VERSION OF PIZZA HUT®'S STUFFED CRUST PIZZA

Steps:

• Combine 4 cups bread flour, beer, water, shortening, yeast, brown sugar, salt, garlic powder, and onion powder in the bowl of a stand mixer fitted with a dough hook attachment. Mix, adding remaining flour a little at a time, until dough pulls away from the sides of the bowl and forms into a ball, about 2 minutes.
• Lightly grease a large bowl with 1 teaspoon olive oil. Add dough. Cover with a clean towel and let rise until doubled in size, about 1 hour.
• Grease 2 pizza pans with remaining 2 teaspoons olive oil; dust with cornmeal.
• Punch dough down gently and divide into 2 portions. Place dough on the prepared pans. Cover and let rest, about 5 minutes. Stretch dough out 1 inch past the edge of the pans.
• Arrange 8 sticks of cheese, ends touching, around the edge of 1 pan. Fold overhang over cheese and press dough to seal. Repeat with second pan.

STUFFED CRUST PEPPERONI PIZZA

Steps:

• Heat oven to 425 degrees Fahrenheit.
• Grease a 13x9x2 inch pan.
• Unroll dough; press in bottom and 1 inch up sides of greased pan.
• Place pieces of string cheese along the inside edges of dough.
• Fold the 1 inch of dough over and around the cheese.
• Press dough edges to seal.
• Brush edge with melted butter and parmesan cheese.
• Top the crust with sauce, pepperoni and cheese.
• Bake at 425 degrees Fahrenheit for 15 to 18 minutes or until crust is golden brown and cheese is melted.