Charred Pepperoni Pizza Recipe

Preheat oven and prepare surface

Place a pizza stone or an inverted heavy-duty baking sheet on the middle rack of the oven. Preheat the oven to the highest temperature it will go (500–550°F / 260–290°C) for at least 45 minutes so the stone is thoroughly heated.

Lightly dust a clean work surface with 1/4 cup all-purpose flour. Pat the room-temperature pizza dough into a rough disk, then use your hands or a rolling pin to stretch it to a 12-inch diameter, leaving a slightly thicker 1-inch rim for the crust. Transfer the stretched dough to a well-floured pizza peel or an inverted baking sheet for easy transfer.

Brush the outer 1-inch rim of the dough with 1 tablespoon extra-virgin olive oil to encourage browning and a crisp, glossy crust.

Spoon 3/4 cup marinara sauce onto the center of the dough. Using the back of the spoon, spread the sauce evenly in a circular motion, leaving the 1-inch oiled rim bare. Aim for a thin, even layer — too much sauce will make the pizza soggy.

Evenly distribute 2 cups shredded mozzarella over the sauced dough, leaving the rim exposed so the crust can char and rise properly.

Arrange 20 pepperoni slices on top of the cheese in a single layer, slightly overlapping if desired. For extra char on the pepperoni edges, tuck a few slices near the outer crust so they can crisp more quickly in the hottest zone of the oven.

Lightly sprinkle 1/4 teaspoon crushed red pepper flakes over the assembled pizza for a subtle heat. If using, reserve basil for finishing after baking.

If using a pizza peel, dust the peel with a little flour or semolina so the pizza slides easily. Open the oven and quickly slide the pizza onto the preheated stone or inverted baking sheet.

Bake at maximum oven temperature for 6–10 minutes, rotating the pizza halfway through baking for even color. Watch for the cheese to bubble, pepperoni edges to darken and curl, and for charred spots to appear on the crust — this is desired for a charred pepperoni pizza. Exact time depends on oven temp and stone heat.

For extra char on the pepperoni and crust, move the pizza briefly under a very hot broiler for 30–60 seconds at the end of baking—watch closely to avoid burning.

Remove the pizza from the oven. Immediately brush the crust lightly with the olive oil (or spray). Let the pizza rest 2 minutes, then scatter grated Parmesan and fresh basil leaves on top if using. Slice and serve hot.