The Pepperoni Pounder Recipe

Position an oven rack in the center and preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Alternatively, preheat a baking sheet.

Lightly dust a work surface with flour (or cornmeal). Have a pizza peel or an inverted baking sheet ready if transferring to a stone.

Warm and season marinara

In a small saucepan over low heat, combine the marinara sauce, minced garlic, dried oregano and red pepper flakes. Warm gently for 4–6 minutes, stirring occasionally. Remove from heat and set aside.

On the floured surface, stretch or roll the 1 lb pizza dough into a roughly 12–14 inch round (about 1/4 inch thick). If dough resists, let it rest 5 minutes then continue.

Brush the dough lightly with 1 tablespoon olive oil, leaving a 1/2-inch border for the crust.

Spread about 3/4 cup of the warmed marinara evenly over the dough, leaving the border.

Evenly sprinkle 1 1/2 cups of shredded mozzarella over the sauced surface, leaving space at the center for stacked fillings.

Create the 'Pepperoni Pounder' center: stack a small tight mound in the middle using 16–20 pepperoni slices (stacked overlapping) to form a tall pepperoni column about 2–3 inches high. Tuck the 6 halved mozzarella sticks vertically into the center mound so melted cheese will ooze out from the middle during baking. Arrange the 6 American cheese slices around the base of that center mound slightly overlapping to create a melty collar.

Scatter the remaining pepperoni slices evenly across the rest of the pizza (about 20 each), and distribute the remaining shredded mozzarella (about 1/2 cup) and the sliced jalapeños across the surface to taste.

Lightly sprinkle grated Parmesan and crushed red pepper over the top and fold any overlapping crust over slightly to help contain the center tower; avoid sealing it completely—you want the center to vent so the mozzarella sticks can melt and ooze.

Carefully slide the assembled pizza onto the preheated stone or baking sheet. Bake for 10–12 minutes, rotating halfway through, until the crust is golden, the pepperoni edges are crisp, and cheeses are bubbling.

If the top is browning too quickly but the center needs more melt, lower the oven to 450°F and tent the pizza loosely with foil for 2–4 minutes to finish melting the center cheeses without overbrowning.

Remove the pizza from the oven and let rest on a cutting board 3–5 minutes so the melted cheese sets slightly.

Sprinkle chopped parsley over the top and slice carefully, cutting through the pepperoni center so the molten mozzarella from the sticks and the American cheese oozes into slices.

Serve hot with the remaining 1/2 cup marinara on the side for dipping. Warn diners the center will be very hot and gooey.