Double Down Pepp Recipe

Prep oven and dough

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a pizza steel, preheat similarly. Lightly dust a pizza peel or work surface with the all-purpose flour. Stretch or roll the dough into a 12–14 inch round, leaving a slightly thicker rim for the crust. Transfer the stretched dough to the floured peel or a piece of parchment for easier transfer.

Brush a thin layer of olive oil around the dough edge (about 1/2 tbs) to promote browning and gloss on the crust. Reserve remaining oil for the pan if needed.

Sauce

Spoon 3 tablespoons of the tomato pizza sauce onto the center of the dough. Using the back of the spoon, spread the sauce in a circle leaving about a 3/4–1 inch border for the crust. Keep the sauce relatively thin to avoid soggy results and to highlight the pepperoni.

Cheese layer

Evenly sprinkle the 2 cups of shredded aged mozzarella over the sauced area, leaving the same 3/4–1 inch rim. Pat the cheese gently so it adheres to the sauce and will melt evenly.

Traditional pepperoni layer

Place the 30 thin-sliced traditional pepperoni evenly across the cheese so that most slices overlap slightly and cover the surface—this is the first pepperoni layer that will get melded into the cheese as it bakes.

Cup & Char pepperoni top

Arrange the 12 cup & char pepperoni discs on top of the traditional pepperoni layer. Space them evenly leaving visible gaps so each cup & char slice can render, curl and char at the edges. The cup & char pieces should be on top so they develop the characteristic cupped shape and crisp edges.

Bake

Slide the pizza (on the peel or parchment) onto the preheated stone/steel. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is blistered and golden, the cheese is fully melted and bubbling, and the cup & char pepperoni edges are crisp and slightly charred. Baking time varies with oven and thickness of dough.

Rest and season

Remove the pizza from the oven and transfer to a cutting board. Let it rest 2–3 minutes so the cheese sets slightly. Sprinkle crushed red pepper flakes and dried oregano evenly over the top, and grate the optional Pecorino/Parmesan if using. Tear and scatter fresh basil leaves as a bright garnish.

Slice into 8 equal slices and serve hot.