Slice Pepperoni & Jalapeño Recipe

Preheat and prep

Place an oven rack in the upper third of the oven and preheat to 500°F (260°C) for at least 30 minutes with a pizza stone or inverted baking sheet inside. If using a pizza steel, preheat similarly. Lightly dust a pizza peel or work surface with 1–2 tablespoons of flour.

Shape dough

If using refrigerated or room-temperature dough, stretch or roll it to a 12–14 inch round (about 10–12 oz dough ball). Use your fingers to press from the center outward, leaving a slightly thicker edge for the crust. Transfer the shaped dough to the floured peel or sheet, brushing the outer 1/2 inch of the crust lightly with 1 tablespoon olive oil to promote browning.

Spread 1 cup of tomato pizza sauce evenly over the dough, leaving the oiled rim exposed. Use the back of a spoon to create a thin, even layer (approximately 1/4 inch thick).

Scatter 2 cups shredded mozzarella evenly over the sauce, leaving a little space near the crust so cheese doesn’t burn onto the stone. Sprinkle 1 tablespoon grated parmesan over the top for added umami.

Arrange about 18–22 slices of pepperoni in a single layer over the cheese, slightly overlapping for good coverage. Distribute the thin jalapeño slices evenly on top of the pepperoni. If you prefer less heat, remove seeds before slicing. Lightly sprinkle 1 teaspoon red pepper flakes over the entire pizza for a balanced spicy kick.

Optional: drizzle a scant 1/2 teaspoon olive oil over the toppings for a glossier finish and better browning of pepperoni edges.

Slide the assembled pizza onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating halfway through (about 4–5 minutes in) to ensure even browning. The pizza is done when the crust is puffed and golden, cheese is melted and bubbling, and pepperoni edges are slightly crisped.

Remove the pizza from the oven and transfer to a cutting board. Immediately sprinkle 1 teaspoon cracked black pepper over the top and add fresh basil leaves if using. Let rest 2–3 minutes to set, then slice into 8 slices.