Cupping Pepperoni Recipe

Preheat

Preheat your oven to 500–550°F (260–290°C). If using a pizza stone or steel, place it on the middle rack and allow it to heat for at least 30 minutes. If you have a countertop pizza oven, preheat according to manufacturer instructions.

On a lightly floured work surface, gently stretch or roll the 1 lb of pizza dough into a 10–12 inch round, leaving a slightly thicker rim for the crust. Dust with a little all-purpose flour to prevent sticking and transfer to a pizza peel or an inverted baking sheet lined with parchment.

Brush the outer 1/2-inch rim lightly with 1 tablespoon olive oil to promote browning.

Combine 1 cup crushed tomatoes, 1 tsp tomato paste, 1 tsp minced garlic, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Stir until smooth and taste; adjust seasoning if needed. The sauce should be bright and slightly seasoned — it will be used sparingly.

Using the back of a spoon, spread a thin, even layer of the sauce over the stretched dough, leaving the oiled rim exposed. Aim for about 3–4 tablespoons of sauce so the pizza doesn't get soggy.

Tear or slice 8 oz fresh mozzarella into small pieces and distribute evenly over the sauced dough, leaving some small gaps so heat can circulate and pepperoni can cup properly.

Arrange 6 oz thinly sliced cupping pepperoni across the pizza in a single layer. Overlap slightly if desired, but avoid stacking more than two slices directly on top of each other to encourage cupping and even crisping.

Optionally sprinkle 1 tablespoon grated Pecorino Romano or Parmesan and 1/4 tsp red pepper flakes evenly over the top for extra savory and spicy notes.

Carefully transfer the pizza (on parchment or directly on the peel) to the preheated pizza stone or baking surface. Bake at 500–550°F (260–290°C) for 6–10 minutes, or until the crust is blistered and golden, the cheese is melted and bubbling, and the pepperoni edges have cupped and crisped.

Remove the pizza from the oven and let rest for 1–2 minutes. Scatter fresh basil leaves over the hot pizza, let wilt slightly, then slice.

Serve hot. For a finishing touch, you may drizzle a tiny bit of extra-virgin olive oil over the slices just before serving.