Charred Pepperoni Recipe

Preheat and prepare

Place a pizza stone, baking steel, or heavy-duty sheet pan on the middle rack of the oven and preheat to 500°F (260°C) for at least 45 minutes. If you have a broiler and a steel/stone that can handle it, plan to finish under the broiler for 1–2 minutes to achieve extra char. Lightly dust a pizza peel or an inverted baking sheet with cornmeal or semolina and spray or rub with the nonstick oil.

Shape the dough

On a lightly floured surface, stretch or roll the 10–12 oz dough ball into a 12–13 inch round, leaving a slightly thicker 3/4–1 inch rim. Transfer the shaped dough to the prepared peel or inverted sheet pan sprinkled with cornmeal so it slides easily.

Oil and sauce

Brush the dough rim lightly with 1 tablespoon olive oil, then spread 1 cup tomato pizza sauce over the center leaving the rim exposed. Use the back of a spoon to create an even, thin layer of sauce.

Cheese and initial pepperoni layer

Evenly distribute 1 3/4 cups of shredded mozzarella over the sauce, leaving some open pockets where pepperoni can crisp directly on the stone. Arrange 12 of the pepperoni slices flat across the pizza in a single layer, slightly overlapping in places. Sprinkle 1 1/2 teaspoons grated Parmesan, 1/4 teaspoon black pepper, and 1/2 teaspoon sea salt lightly over the cheese.

Bake to set

Slide the pizza onto the preheated stone/steel and bake at 500°F (260°C) for 6–8 minutes, rotating halfway through, until the crust is puffed and the cheese is bubbling but not deeply browned.

Char the pepperoni

To produce the characteristic charred pepperoni look, remove pizza from oven briefly. On the surface of the pizza, place the remaining 6 pepperoni slices directly on top of hot spots of cheese and crust where you want them to blister. Return the pizza to the oven and broil (or move to the top rack under the broiler) for 60–120 seconds, watching closely until the pepperoni edges blister and blacken slightly. If you don’t have a broiler, increase oven temp briefly and watch carefully to char edges.

Finish cheese and optional peppers

If needed, sprinkle the remaining 1/4 cup mozzarella into any bare spots and return for an additional 30–60 seconds so cheese melts evenly. If using sliced pepperoncini or banana peppers, scatter them over the pizza now and give one quick 20–30 second blast under the broiler to warm them slightly.

Rest and garnish

Remove the pizza from the oven and let rest on a cutting board for 2 minutes. Scatter fresh basil leaves across the top, sprinkle remaining 1/2 teaspoon grated Parmesan and 1/2 teaspoon red pepper flakes (adjust to taste). Slice into 8 slices and serve immediately.

If using a baking steel or stone, always preheat 45–60 minutes. Dusting with cornmeal prevents sticking. Use a peel or inverted sheet to transfer pizza quickly. If you prefer extra-charred pepperoni, crisp a few slices in a dry skillet over medium-high heat for 45–60 seconds per side and drain on paper towel, then place on pizza before the final broil.