Stuffed Crust Pepperoni Pizza

In a food processor (fitted with a dough blade, if possible) combine flour, salt, italian seasoning, and yeast. With the processor running, pour the oil, then the water through the feed tube and process until a rough ball forms, about 30 to 40 seconds. Sniff your dough. Yeah. Sniff it. It smells amazing, doesn't it?! Turn the dough out onto a lightly floured counter and form into a smooth, round ball. Transfer to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Once dough has risen, preheat oven to 500. Form half your dough into desired shape and size. Unwrap your cheese sticks and place them on the edge of the dough and roll them up, pressing the dough around the cheese so no cheese (when melted) comes out. Choose your sauce and toppings. (I went with plain old pepperoni pizza.) Melt butter and garlic and brush over the crust and sprinkle with salt. Cook pizza for 12-15 minutes.