Pepperoni Recipe

Preheat oven and prepare dough

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If your oven won't reach 500°F, preheat to the highest temperature available. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker edge for the crust.

Transfer the stretched dough to a floured pizza peel or a parchment-lined sheet (if you don't have a peel). Brush the center of the dough lightly with 1 tablespoon extra virgin olive oil, leaving the outer 1/2–3/4 inch un-oiled to allow browning of the crust.

Assemble cheeses

Evenly distribute the 8 oz shredded or thinly sliced mozzarella over the oiled dough, leaving the outer rim clear. Sprinkle the 2 tablespoons grated Pecorino Romano evenly over the mozzarella to add salty, tangy flavor and help with browning.

Add pepperoni and seasonings

Arrange 18 pepperoni slices in a single layer over the cheese, slightly overlapping if desired. Lightly grind 1 teaspoon black pepper over the pizza and sprinkle 1 teaspoon crushed red pepper flakes for a gentle heat (adjust to taste). If using flaky sea salt, pinch and scatter about 1/2 teaspoon lightly over the crust edge and top.

Bake

Slide the pizza (on the peel or parchment) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and blistered and the cheese is bubbling and starting to brown. Baking time will vary with oven temperature and stone; watch closely after 7 minutes.

Finish and serve

Remove the pizza from the oven and let rest 1–2 minutes. Drizzle a small additional whisper of extra virgin olive oil (about 1/2 teaspoon) over the top for shine and flavor. Scatter fresh basil leaves over the pizza if using. Slice into 8 pieces and serve hot.