Ingredients:

  • 2 lbs pizza dough, divided into two 1-lb balls
  • 0.25 cup extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 lb low-moisture mozzarella cheese, shredded
  • 6 oz sliced pepperoni
  • 0.5 cup ricotta cheese
  • 1.5 cups pizza sauce
  • 0.5 cup freshly grated Parmesan cheese

Instructions:

  1. Pour 0.125 cup of olive oil into the sheet pan. Spread it corner to corner.
  2. Take one 1 lb ball of dough and stretch it to the edges of the pan. If it snaps back, let it rest for 10 minutes before trying again.
  3. Distribute 0.75 lb of shredded mozzarella across the bottom dough. Leave a 1 inch border so we can seal the edges later.
  4. Lay 4 oz of pepperoni over the cheese and add dollops of the 0.5 cup ricotta cheese. Sprinkle with half the garlic powder and oregano.
  5. On a floured surface, roll the second 1 lb ball of dough into a rectangle slightly larger than your pan. You want it thin enough to see light through it.
  6. Carefully drape the second dough over the fillings. Pinch the edges of the top and bottom dough together firmly until a tight, braided seam forms.
  7. Brush the top with the remaining olive oil and sprinkle with the rest of the garlic powder and oregano. Poke a few small holes with a fork to let steam escape.
  8. Slide into a preheated 400°F (200°C) oven. Bake for 15 minutes until the dough begins to turn a pale gold.
  9. Remove the pan and spread the 1.5 cups pizza sauce over the top. Sprinkle with the remaining mozzarella, Parmesan, and pepperoni.
  10. Return to the oven for 10 minutes until the cheese is bubbling and the crust is dark mahogany. The aroma should be intensely savory with a hint of toasted grain.