Triple Pepp Pizza Recipe

Preheat and prepare

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza steel, preheat similarly. Lightly flour your work surface with the 1/4 cup flour.

Stretch or roll the pizza dough to a 12–14" round on a lightly floured surface. Transfer the stretched dough to a pizza peel or an inverted baking sheet lined with parchment for easy transfer.

Brush the outer 1/2"–3/4" of the crust lightly with 1 tablespoon olive oil to encourage browning.

Make the sauce (quick stovetop)

Combine 1 cup crushed tomatoes, 1 tsp tomato paste, 1 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp red pepper flakes, 1/2 tsp sugar, 1/2 tsp salt, and 1 tsp extra-virgin olive oil in a small saucepan. Warm over medium-low heat and simmer gently for 8–10 minutes until slightly thickened. Taste and adjust salt or sugar. Cool slightly before using.

Spread 1/2 to 2/3 cup of the sauce evenly over the stretched dough, leaving the oiled rim exposed (about 1/2"–3/4"). Use more or less sauce to taste but avoid over-saucing to prevent soggy crust.

Evenly distribute the 10 oz shredded low-moisture mozzarella over the sauced dough in an even layer. If using the optional fresh mozzarella, pat it very dry on paper towels, slice thinly, and nestle the slices sparingly among the shredded mozzarella so the pizza still bakes through.

Prepare pepperonis

If you don't have pre-shredded pepperoni, pulse about 30 g thinly sliced pepperoni in a food processor for a few quick pulses until finely shredded/chopped. For the cup-and-crisp pepperoni, place the 12 larger slices on a baking tray and bake at 400°F (200°C) for 6–8 minutes until they hold a cup shape and become crisp, or pre-cook directly on the pizza (see below).

Arrange the traditional dry-cured thin slices (30 g) evenly across the cheese layer for classic coverage.

Scatter the 30 g of shredded pepperoni over the pizza to create additional concentrated pepperoni flavor and small crisped bits.

Place the cup-and-crisp pepperoni slices (12) spaced across the pizza. If you pre-baked them until cupped, place them on top before baking. If you prefer to crisp them in the pizza oven, sit them on the cheese so their edges can crisp and their centers form small cups during the high-heat bake.

Slide the assembled pizza (with parchment if used) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway for even browning. Bake time will vary with oven and stone temperature: watch for the crust to char lightly at the edges, cheese to bubble, and pepperoni edges to crisp.

If you pre-baked pepperoni cups separately, add them for the last 1–2 minutes of bake to warm through and meld flavors. If not pre-baked, ensure the cup pepperoni slices have developed crisped edges and cupped centers before removing the pizza.

Remove pizza from oven and immediately sprinkle 1 tablespoon grated Parmesan or Pecorino evenly over the hot pizza. Let rest 2–3 minutes to set.

Finish with fresh basil leaves (6) torn and scattered, and a light dusting of crushed red pepper or black pepper to taste (about 1/4 tsp). Slice and serve.