ANOTHER TIP FOR an excellent CRUST: an excellent HOT OVEN!
When you get a very good pizza from a brick oven pizza place, the ovens are HOT—way hotter than you’ll realistically get from a home oven. But the rule still stands that the warmer your oven, the crispier and more delicious your crust are going to be .

So, crank up your oven to 500˚F or maybe 550˚F if your oven can handle it. If you’re employing a pizza stone, let the stone preheat for 20 minutes so it gets nice and hot also .

There are numerous different sorts of pepperoni within the store lately , and you’ll use any of these options for pizza. For my money, though, I prefer small, thinly sliced pepperoni in order that they get a pleasant char on top. If you accompany thicker pepperoni slices, you’ll have a chewier texture. It’s personal preference!

I always find it lame once I get a pizza that has, like, five pieces of pepperoni thereon . But if you pile on plenty of pepperoni, you finish up with a greasy mess.

So what to do? chop half the pepperoni and add it during a layer under the cheese with the sauce!

This gives the pizza amazing pepperoni flavor. I call it my “Bonus Pepperoni” layer!

Please, please—don’t microwave pizza! Eat it cold before you microwave it. If you microwave it, the crust becomes a soggy mess.

The best thanks to reheat pizza is during a skillet, forged iron or similar. Add a drizzle of oil over medium heat, then add the pizza. Then cover the skillet, and cook the pizza until the cheese has melted and therefore the crust is crispy again, about three to four minutes.


16 ounces pizza dough, store-bought or homemade (I like this no-knead version, though note that this recipe makes enough dough for 2 pizzas)
1/2 cup pizza sauce (see below)
18-20 slices pepperoni
12 ounces mozzarella cheese, grated
1/2 teaspoon ground black pepper
1 teaspoon fresh oregano, optional
Flour for rolling and shaping dough
For the Quick Pizza Sauce:

1/2 cup tomato sauce (no salt)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon red pepper flakes
1 teaspoon olive oil
For the Honey Butter (Dad Add):

1/4 cup softened butter
2 tablespoons honey