Pepperoni Pizza
Cup-and-char pepperoni over a tangy tomato base on a crisp, airy hand-stretched crust.
Jump to methodin the kitchen
Method
Stretch the dough into a thin round and spread an even layer of sauce to the edge.
Scatter mozzarella, then shingle the pepperoni so it crisps and cups in the heat.
Bake on a preheated steel until the cheese bubbles and the rim is golden.
Dust with oregano, chili, and pecorino, and slice while molten.
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