Steps
- Heat a pizza stone in the oven at 500°F / 260°C for at least 20 minutes.
- Mix ½ cup of unsalted tomato sauce, ½ teaspoon of kosher salt, and half of 1 teaspoon of ground black pepper.
- Stir in ½ teaspoon of granulated garlic, ½ teaspoon of granulated onion, ¼ teaspoon of red pepper flakes, and 1 teaspoon of olive oil.
- Roll 450g of store-bought pizza dough into a 14in / 36cm round on a floured surface; rest for 5 minutes if resistant. Transfer to a floured pizza peel.
- Spread with sauce, leaving a ¼in / 5mm border. Chop half of 18 pepperoni slices and scatter over the sauce.
- Add 340g of shredded mozzarella, the remaining pepperoni, and the remaining pepper. Slide onto the stone.
- Bake for 6 minutes, rotate, and bake for 6-8 minutes, until the crust is golden with charred spots. Transfer to a board, rest for 1 minute, and slice.