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1. Place a pizza stone on the bottom third of the oven or a rimmed baking sheet/pan if you don't have a stone.
2. Preheat the oven to as hot as it will go (288°C recommended, at least 475) and let the stone preheat for 30 minutes.
3. Prepare your work surface by rubbing with a little olive oil or lightly dusting with flour if the dough is very sticky.
4. Press and gently stretch the ball of dough with your hands until about 12 inches across, leaving 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 dough and edges.
6. If you prefer a thicker crust, let the rolled-out dough rest for 10 minutes before baking.
7. Par-bake the dough: slide the dough on the parchment onto the hot stone or pan and bake 1–2 minutes until slightly puffed.
8. Remove the half-baked crust (on the parchment), poke down any large bubbles, and keep it on the peel while you add toppings.
9. Top the crust with 1 cup pizza sauce, 85g thinly sliced mozzarella, 142g shredded mozzarella, pepperoni, and 2 tbsp shredded parmesan.
10. For the final bake, transfer the pizza to the stone without the parchment so the crust can crisp; bake about 8–12 minutes.
11. If the top browns too quickly but the bottom is underdone, tent the pizza with foil to slow browning and continue baking until done.
12. Remove pizza with a peel, slide onto a cooling rack for a couple minutes, then transfer to a board and slice into 8 pieces.