Pepperoni Pizza Recipe

Preheat

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven with a broiler, allow 30–45 minutes for the stone to thoroughly heat.

Stretch or roll the room-temperature pizza dough to a 12-inch (30 cm) round on a lightly floured surface, leaving a slightly thicker edge for the crust. Transfer the stretched dough to a pizza peel or an inverted baking sheet dusted with semolina or cornmeal.

Brush the dough edge and very lightly the center with 1 tablespoon olive oil to promote browning and prevent sogginess.

Spoon 3 tablespoons of Guy's pizza sauce into the center of the dough. Using the back of the spoon, spread the sauce outward in a thin, even layer leaving a 1/2–3/4-inch border for the crust. Do not overload the sauce; a thin layer produces a crisper crust.

Sprinkle 1 teaspoon dried oregano evenly over the sauce and add 1/4 teaspoon crushed red pepper if you want a touch of heat.

Evenly distribute 1 1/2 cups Grande shredded mozzarella over the sauced dough. Aim for full coverage but avoid piling cheese excessively in the center.

Arrange about 20 pepperoni slices in a single layer over the cheese, slightly overlapping if desired. For crisper pepperoni edges, leave small gaps between slices to allow heat exposure.

Optionally sprinkle 2 teaspoons grated Parmesan over the top for added savory depth.

Slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once at about 5–7 minutes for even browning, until the crust is golden and the cheese is bubbling and slightly browned at the edges. If your oven reaches higher temperatures (550°F/290°C), reduce bake time (6–9 minutes) and watch closely.

If you like a blistered top, finish under the broiler for 30–60 seconds—watch carefully to avoid burning.

Remove the pizza from the oven and let rest on a cutting board for 2–3 minutes to set the cheese and make slicing easier.

Scatter fresh basil leaves over the hot pizza and sprinkle 1/4 teaspoon red pepper flakes if using. Let cool for another minute, then slice into 8 wedges and serve immediately.