Ingredients
16ozpizza dough,store bought or homemade
½cuppizza sauce,see below
20slicespepperoni
12ozmozzarella cheese,grated
½tspground black pepper
1tspfresh oregano,optional
flour,for rolling and shaping dough
½cuptomato sauce,no salt
½tspkosher salt
½tspground black pepper
½tspgarlic,granulated
½tsponion,granulated
¼tspred pepper flakes
1tspolive oil
¼cupsoftened butter
2tbsphoney
Preparation
Preheat oven to 500 degrees F. If using a pizza stone, preheat it in the oven for at least 20 minutes so it is nice and hot as well.
If using my sauce recipe, stir together the ingredients. The sauce recipe makes just enough for one large pizza. Double it if making more than one pizza.
Roll out dough on a lightly floured surface. If it’s hard to roll, let it rest for 5 minutes so it can come to room temperature. For a large pizza, roll the dough into about a 14-inch diameter circle.
Transfer the dough to a lightly dusted pizza peel. Alternatively, fit it into a large cast-iron.
Add sauce in a light layer all over the pizza, leaving about ¼-inch crust around the edges. Chop half of the pepperoni and sprinkle it over the sauce.
Top the pizza with grated cheese and the rest of the pepperoni. Season with black pepper.
If using a pizza stone, carefully slide the pizza into the center of the preheated pizza stone. Cook for 6 minutes, then rotate the pizza halfway so it cooks evenly. Cook for another 6 to 8 minutes or until the crust is golden brown and charred in spots.
If using a skillet, press the dough into a cast iron skillet and add toppings. Place the skillet over a high heat burner for 2 minutes to get it preheated and get the crust cooking right away.
Then transfer to a 500 degrees F oven and bake for 10 to 12 minutes, or until the crust is golden brown.
Slice and serve. Use the pizza peel to slide pizza out onto a cutting board. Let the pizza rest for a minute and slice into pieces.
Season with fresh oregano (optional). Serve while warm with a side salad.
Stir together the softened butter and honey, then serve alongside the pizza for crust dipping.
Store leftover pizza in the fridge for up to three days. Reheat pizza in a sturdy skillet over medium heat with a drizzle of oil.
Cover skillet with a lid and cook until the cheese has melted and the crust is crispy.
