Double Stuffed Vodka Pepperoni Pan Pizza

Name: Double Stuffed Vodka Pepperoni Pan Pizza
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2 pizza doughs (for a large pan); 4 cups vodka sauce; 8 slices mozzarella cheese; 1 cup pepperoni, cupping style; 1/4 cup hot honey; 2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/4 cup fresh basil, for garnish

This double-stuffed pan pizza stacks two dough layers with creamy vodka sauce, mozzarella, and cupped pepperoni finished with hot honey for a crispy, indulgent result.

🌍Italian-American 🏷️Pizza 🏷️Pan pizza 🏷️Stuffed pizza 🏷️Double crust pizza Vodka sauce

🏷️

🏷️Pepperoni

-0:00

devourpoweronTikTok

Total

45 min

Servings

6

Difficulty

Hard

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by devourpower

-0:00

devourpoweronTikTok

Ingredients

2 pizza doughs (for a large pan)
4 cups vodka sauce
8 slices mozzarella cheese
1 cup pepperoni, cupping style
1/4 cup hot honey
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, for garnishoptional

8 Ingredients

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Instructions

1
Press one pizza dough into a large, deep pizza pan. Spread a layer of vodka sauce over the dough, then top with slices of mozzarella cheese.
2
In a separate skillet over heat, cook the pepperoni until it begins to crisp and cup. Drizzle hot honey over the sizzling pepperoni and toss to combine.
3
Spoon the hot honey pepperoni over the first layer of the pizza. Drizzle the remaining hot honey and pepperoni grease from the pan over the top.
4
Sprinkle a layer of shredded mozzarella cheese over the pepperoni, followed by several dollops of vodka sauce.
5
Place the second pizza dough over the fillings, pressing it down and sealing the edges to the bottom crust.
6
Spread another layer of vodka sauce over the top crust. Add another layer of sliced mozzarella, followed by shredded mozzarella.
7
Top with more vodka sauce and a generous sprinkle of grated Parmesan cheese.
8
Bake in an oven until the crust is deep golden brown and the cheese is melted and bubbly.
9
Remove the pizza from the oven and garnish with fresh chopped basil, another drizzle of hot honey, and more grated Parmesan cheese.
10
Carefully remove the pizza from the pan, slice, and serve hot.

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Tips & Notes

Pro tips

Press the first dough evenly into the pan, then layer vodka sauce and mozzarella slices before adding the second dough to prevent soggy spots.
Cup pepperoni slices by folding them in half or overlapping them slightly—this creates crispy, curled edges instead of flat, chewy circles.
Add hot honey in the final 2 minutes of baking so it doesn't burn; drizzle generously over the hot pizza immediately after removal from the oven.
Use full mozzarella slices between the dough layers for structure, then shredded mozzarella on top for even melting and browning.

Substitutions

Vodka sauce → marinara or cream-based tomato sauce (flavor profile changes but structure holds)
Hot honey → sriracha-infused honey or garlic honey (heat level and sweetness adjust accordingly)
Mozzarella slices → fresh mozzarella cut into thick slices (may release more moisture; blot before layering)
Pepperoni → soppressata or spicy salami cupped the same way (different flavor, similar crisp effect)

Storage & make-ahead

Store leftover pizza in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven for 10-12 minutes to restore crust crispness.

Equipment

large rectangular or round pizza pan (14-16 inches) · rolling pin or hands for dough pressing

Common Questions

Can I make the dough ahead of time?

Yes. Prepare both doughs, wrap individually in plastic, and refrigerate up to 24 hours. Let them come to room temperature for 30 minutes before pressing into the pan.