Mr. Double Pep Recipe

Bloom the yeast: in a small bowl, stir warm water, sugar and yeast. Let sit 5–10 minutes until foamy.

Combine dry ingredients: in a large bowl or stand mixer bowl, whisk flour and salt.

Mix dough: make a well in the flour, add foamy yeast mixture and olive oil. Stir until a shaggy dough forms. If using a stand mixer, knead with dough hook on low for 6–8 minutes until smooth and elastic. By hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise: form dough into a ball, lightly oil the bowl, place dough inside and cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Divide and rest: punch down dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one 14–16"). Rest covered 15 minutes before shaping.

Combine sauce ingredients: in a small bowl, stir together crushed tomatoes, tomato paste, olive oil, minced garlic, oregano, basil, salt, pepper and optional sugar until smooth. Taste and adjust seasoning. No cooking required, but you can simmer gently 10 minutes to meld flavors—cool before using.

Preheat and prepare

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza steel, same instructions. Dust a pizza peel or inverted baking sheet with cornmeal or semolina.

Shape the crust: on a lightly floured surface, stretch or roll one dough ball into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer to the prepared peel dusted with cornmeal.

Sauce and cheese: using the back of a spoon, spread about 1/2 cup of sauce evenly over the dough, leaving the rim. Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce, then grate a tablespoon or two of parmesan across the top.

Double the pepperoni: arrange a generous layer (~20 slices) of regular pepperoni over the cheese in a single even layer. Next, add the second 'double' layer: either place thick-cut pepperoni slices, a second set of regular slices, or fold slices to create more substantial cups — arrange another ~20 slices on top so the pizza has two full pepperoni layers. For a pepperoni-cup effect, slightly overlap and tuck edges.

Optional finishing: sprinkle 1/8–1/4 tsp red pepper flakes across the top if you want heat.

Bake: slide the pizza onto the preheated stone or baking sheet. Bake 8–10 minutes at 500°F (until crust is golden and pepperoni edges are curling and slightly crisp; cheese should bubble). If your oven maxes lower, bake longer and watch for doneness (10–14 minutes).

Second pizza: while the first bakes, shape and top the second dough ball the same way. Return to oven and bake.

Finish and rest: when done, remove pizza, let rest 2–3 minutes. Scatter grated parmesan and fresh basil leaves over the top if using. Slice and serve hot.