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1. Place a pizza stone in the bottom third of the oven or use a rimmed baking sheet or pizza pan if you don't have a stone.
2. Preheat the oven to 288°C or as high as it will go (at least 246°C) and let the stone preheat for 30 minutes.
3. Prepare your work surface by lightly rubbing with olive oil or, if the dough is very sticky, dusting with flour.
4. Press and gently stretch the ball of dough with your hands until about 12 inches across, shaping a thicker edge for the crust.
5. Transfer the dough to a square of parchment paper, drizzle about 1 tbsp olive oil over the top and rub it over the surface and edges; rest 10 minutes for a thicker crust if desired.
6. Par-bake the dough by sliding the dough on the parchment onto the hot stone or pan and bake 1–2 minutes, until slightly puffed; remove to the peel and poke down any large bubbles.
7. Leave the crust on the peel and add toppings: spread 1 cup pizza sauce, add 85g sliced mozzarella, top with 142g shredded mozzarella, add pepperoni, and sprinkle 2 tbsp shredded parmesan.
8. For the final bake, transfer the pizza directly onto the preheated stone without the parchment and bake 8–12 minutes until edges are golden and cheese is bubbly; tent with foil if the top browns too quickly.
9. Remove the pizza with the peel, slide onto a cooling rack for a couple minutes, then transfer to a cutting board, slice into 8 pieces, and serve.