Double Pepperoni & Crispy Crust Pizza: A Flavor Explosion

Preheat your oven to its highest setting, ideally 500°F (260°C). If using a pizza stone or steel, place it in the oven during preheating for at least 30 minutes.

💡 Tip: A super hot oven is key to achieving a perfectly crisp crust and quick cooking time.

Prepare your toppings. Finely chop about half of the thinly sliced pepperoni. This allows its flavor to meld directly into the sauce and cheese.

💡 Tip: For an extra layer of flavor, consider mixing the chopped pepperoni with the pizza sauce before spreading.

Lightly flour a clean surface and gently stretch or roll out the pizza dough into your desired shape, approximately 12-14 inches in diameter. Aim for an even thickness.

💡 Tip: If the dough is resistant, let it rest at room temperature for 10-15 minutes to make it more pliable.

Dust a pizza peel or the back of a baking sheet generously with cornmeal. Carefully transfer the stretched dough onto the prepared peel.

💡 Tip: Cornmeal acts like tiny ball bearings, helping the pizza slide smoothly onto the hot stone.

Brush the edges of the dough lightly with olive oil. Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the chopped pepperoni over the sauce.

💡 Tip: Resist the urge to overload with sauce; a thin, even layer is best for a crisp crust.

Distribute the shredded mozzarella cheese evenly over the sauce and chopped pepperoni. Sprinkle the remaining whole pepperoni slices on top of the cheese. Add the grated Parmesan cheese, dried oregano, and red pepper flakes.

💡 Tip: Placing some pepperoni under the cheese and some on top creates a dynamic flavor and texture experience.

Carefully slide the pizza from the peel onto the preheated pizza stone or steel in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred.

💡 Tip: Rotate the pizza halfway through baking if your oven has hot spots to ensure even cooking.

Once baked, carefully remove the pizza from the oven using the peel. Let it rest for a minute or two before slicing and serving.

💡 Tip: A brief rest allows the cheese to set slightly, preventing toppings from sliding off when cut.