Double Pepperoni Recipe
tomato sauce | large deli pepperoni | small pepperoni cups | fresh mozzarella | parmesan | chili flakes
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Ingredients
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Dough & assembly
Optional garnish
Method
Dough & assembly
- 1
Preheat and prepare
Preheat your oven as hot as it will go (usually 500–550°F / 260–290°C). If using a pizza stone, place it on the middle rack while preheating for at least 30 minutes. If using a baking sheet, you can preheat the sheet or use it at room temperature.
- 2
Stretch the dough
Lightly flour your work surface. Take the room-temperature pizza dough and stretch or roll it into a roughly 12-inch (30 cm) round, leaving a slightly thicker edge for the crust. Transfer the stretched dough to a lightly floured pizza peel or an inverted baking sheet dusted with semolina or flour to prevent sticking.
- 3
Sauce the base
Spread 3 tablespoons tomato pizza sauce evenly over the dough, leaving a 1/2- to 3/4-inch border for the crust. Use the back of a spoon to create a thin, even layer — do not overload with sauce to avoid sogginess.
- 4
Cheese layering
Distribute the fresh mozzarella pieces evenly over the sauced dough so the cheese will melt consistently. Aim for small gaps where pepperoni will sit; this helps the pepperoni cups crisp and curl.
- 5
Add the large pepperoni
Place the 12 large deli pepperoni slices scattered across the pizza, tucking some under and some over the mozzarella so flavor distributes through the cheese as it melts.
- 6
Add the pepperoni cups
Arrange the 18 small pepperoni cups across the pizza, concentrating a few near the center and others toward the edges for visual balance. The cups will render fat and crisp into little pools of flavor.
- 7
Season and finish before baking
Sprinkle the grated Parmesan evenly over the top. Drizzle 1 teaspoon extra-virgin olive oil lightly over the pizza, then season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Scatter 1 teaspoon crushed red chili flakes evenly (or adjust to taste).
Bake & finish
- 8
Bake
Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500–550°F (260–290°C) for 7–10 minutes, or until the crust is golden and blistered in spots, the mozzarella is melted and bubbling, and the pepperoni cups are crisped at the edges. If your oven is cooler, bake a few minutes longer, watching to prevent burning.
- 9
Rest and garnish
Use a peel or spatula to remove the pizza from the oven and place on a cutting board. Let rest 2 minutes so the cheese sets slightly. If using, scatter torn fresh basil leaves over the hot pizza and drizzle 1/2 teaspoon finishing olive oil. Let cool another minute.
- 10
Slice and serve
Cut into 8 slices. Serve hot, with additional crushed red pepper or grated Parmesan at the table if desired.