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Ingredients
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Dough & base
Sauce
Toppings
Method
Dough & base
- 1
preheat and prepare surface
Position an oven rack in the top third of the oven and preheat to 500°F (260°C) for at least 30 minutes with a pizza stone or inverted baking sheet inside. Lightly dust a pizza peel or work surface with the all-purpose flour.
- 2
shape dough
If using refrigerated or room-temp dough, stretch or roll it to a roughly 12-inch round (about 10–12 oz dough ball). Use your fingers to push from the center outward leaving a slightly thicker 1/2-inch edge for the crust. Transfer stretched dough to the floured peel or parchment paper.
Sauce
- 3
season sauce
In a small bowl combine the marinara sauce, olive oil, minced garlic, dried oregano, salt, and black pepper. Taste and adjust seasoning as needed. Use about 3/4 to 1 cup total for a 12-inch pizza to avoid sogginess.
- 4
apply sauce
Using the back of a spoon, spread an even layer of the seasoned marinara over the stretched dough, leaving the outer 1/2-inch crust bare.
Toppings
- 5
add cheese and pepperoni
Evenly distribute the shredded or sliced mozzarella over the sauced dough. Arrange the pepperoni slices on top of the cheese in a single layer, slightly overlapping if desired. If you like extra cheesiness, reserve a small handful of mozzarella and sprinkle on top of the pepperoni.
- 6
finish and bake
Brush the exposed crust edge with the 1 tsp olive oil. If using, sprinkle grated Parmesan and red pepper flakes over the pizza. Slide the pizza (on the peel or with parchment) onto the preheated pizza stone or inverted baking sheet. Bake for 8–12 minutes, rotating halfway if necessary, until the crust is golden and the cheese is bubbly and beginning to brown.
- 7
rest and garnish
Remove the pizza from the oven and let it rest 2–3 minutes. If using, scatter fresh basil leaves over the top. Slice into 6–8 slices and serve immediately.