Pepperoni Deluxe Pizza Recipe

Prepare oven and surface

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet placed on the middle rack for at least 45 minutes. Lightly dust a pizza peel or work surface with 1–2 tbs flour and 1 tbs cornmeal to prevent sticking.

Stretch dough

Take the 12-inch pizza dough and gently press from the center outward to form an even 12-inch circle with a slight rim. Avoid tearing; if springs back, let rest 5–10 minutes and try again. Transfer stretched dough to the dusted peel or sheet.

Mix 1 cup marinara with 1 tsp olive oil, 1 tsp minced garlic, 1 tsp dried oregano, and 1 tsp black pepper in a bowl. Taste and adjust seasoning. Use about 3/4 cup for the pizza, leaving a 1/2-inch border for the crust; reserve any extra for dipping.

First cheese layer: Evenly distribute 2 cups of the shredded mozzarella over the sauced dough, leaving the rim clear. Make sure coverage is uniform so sauce doesn’t leak through.

First pepperoni layer: Arrange half of the pepperoni (about 60 g) in a single slightly overlapping layer over the first cheese. Space slices so edges crisp up.

Second cheese layer: Sprinkle the remaining 2 cups plus the additional 2 cups (total 4 cups then 2 cups second layer as listed) — combine as two layers — but to match double cheese effect, add the next 2 cups of mozzarella evenly over the pepperoni to create a sealed sandwich effect. Use the remaining 2 cups for a final light layer if desired to achieve 'double mozzarella' coverage.

Second pepperoni layer: Add the second 60 g of pepperoni on top of the final cheese layer so the pizza has a visible top pepperoni layer as well as pepperoni beneath the cheese (double pepperoni).

Finish toppings: Optionally sprinkle 2 tsp grated Parmesan and 1 tsp red pepper flakes evenly across the top.

Brush the exposed crust with 1 tbs olive oil and sprinkle 1/4 tsp coarse salt over the crust for color and flavor.

Slide the assembled pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–10 minutes, rotating once halfway through, until crust is deep golden and cheese is bubbling and lightly browned. If top is browning too quickly, reduce to 475°F (245°C) and continue until done.

Remove pizza from oven using the peel. Let rest 2–3 minutes to set. Tear or slice fresh basil leaves and scatter on top, if using. Let rest another minute, then cut into 8 slices.

Serve hot with reserved marinara for dipping.