The Pjp Recipe

1. Preheat

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, set it to the highest temperature and preheat as long as possible.

2. Lightly dust a work surface with the all-purpose flour. Stretch or roll the dough into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer stretched dough to a piece of parchment paper for easy transfer to the hot stone or sheet.

3. Brush the exposed crust edge lightly with 1 tablespoon olive oil to promote browning and flavor. Set assembled pizza on the parchment aside while you finish toppings.

4. Combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, sugar, salt, pepper, and 1 teaspoon olive oil in a small bowl. Stir until smooth and well blended. Taste and adjust salt or sugar if needed. The sauce should be slightly seasoned and not overly watery.

5. Spoon 1/2 to 2/3 cup of the sauce onto the stretched dough, leaving a 1/2 to 3/4-inch rim for the crust. Use the back of the spoon to spread the sauce in an even layer, avoiding saturating one spot.

6. Evenly distribute the shredded mozzarella over the sauced pizza, covering most of the surface but leaving the oiled crust visible.

7. Arrange the pepperoni slices in a single layer over the cheese. If you like the pepperoni edges crisped, place a few slices slightly overlapping so heat focuses edges outward.

8. Scatter the thinly sliced jalapeños over the pepperoni to your preferred heat level. For milder heat, remove some or all seeds before slicing. If you want pockets of intense heat, place a few slices directly on top of pepperoni.

9. Optionally sprinkle grated Parmesan and a pinch of red pepper flakes over the top for extra savory and spicy notes.

10. Using the parchment, transfer the pizza to the preheated stone or inverted baking sheet. Bake for 7–10 minutes at 500°F (260°C), or until the crust is golden and blistered in spots and the cheese is bubbling and beginning to brown. Thinner dough and hotter ovens will cook closer to 6–8 minutes; thicker dough may take 10–12 minutes at lower temperatures.

11. Remove pizza from oven using a peel or by sliding it onto a cutting board. Let rest 2–3 minutes to set the cheese. Slice into 6–8 slices and serve hot.