Double Pepperoni (gf) Recipe

Prepare oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn’t reach 500°F, preheat to the highest temperature (475–500°F).

Lightly oil a pizza peel or another inverted baking sheet (or the pizza pan) with 1 tablespoon olive oil so the dough does not stick.

On a well-floured surface with gluten-free flour or on a piece of parchment, stretch or roll the prepared gluten-free dough into a 12-inch (30 cm) round, about 1/4-inch thick. Transfer the shaped dough to the oiled peel or parchment.

Brush the outer 1/2-inch rim lightly with olive oil to help it brown and remain tender.

Spread 3 tablespoons of tomato pizza sauce evenly over the dough, leaving the lightly oiled 1/2-inch rim bare.

Evenly distribute 1 cup of shredded mozzarella over the sauced dough as the first cheese layer. Sprinkle 1/2 cup shredded provolone on top of that layer for blend and melt.

After adding the first full layer of pepperoni (next section), add the remaining 1/2 cup mozzarella and remaining 1/4 cup provolone to create the middle cheese layer. Spread these cheeses evenly, keeping a small edge clear of cheese to prevent spillover during baking.

First pepperoni layer: Cover the cheese layer tightly with pepperoni slices so they overlap slightly and form a dense single layer. For a 12-inch pizza aim for about 30 slices in the first layer (adjust to fit and to preference).

After the middle cheese layer is added, place a second dense full layer of pepperoni slices on top of that cheese. Use roughly the same number of slices (about 30) so this is truly a 'double pepperoni' pizza.

Optional: lightly sprinkle the top pepperoni layer with 2 teaspoons grated Parmesan and the 1 teaspoon crushed red pepper flakes if you want extra heat.

Slide the pizza (on parchment or directly) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden at the edges, cheeses are fully melted, and pepperoni edges are slightly crisped. Baking time will vary by oven; check at 8 minutes and monitor closely.

If the top is browning too slowly, move the pizza to the top rack for 1–2 minutes under the broiler, watching carefully to avoid burning.

Remove pizza from oven. Let rest 2–3 minutes so the cheese sets slightly. Scatter fresh basil leaves on top if using. Slice and serve.