Ingredients:

1 recipe Pizza dough or 2 pounds store-bought pizza dough
Tomato sauce
Kosher, extra-virgin olive oil
12 ounces fresh mozzarella, torn into rough chunks and drained
1 pack of “Pepperoni Style”
12 to 15 fresh basil leaves

Directions:

Divide dough into four equal parts and place each in a covered quart-sized deli container or a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Preheat oven to highest possible temperature (500 or 550°F).
Turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel. Spread a thin layer of tomato sauce over the pizza, leaving the 1-inch border around the edge. Spread 1/4 of mozzarella over pizza, 1/4 of basil leaves and some slices of “Pepperoni Style”. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil. Transfer pizza to oven and cook until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total.