Place an oven rack in the lowest third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven before preheating. If using a baking sheet, lightly oil it and place it in the oven to warm during preheat.

Shape the dough

Lightly flour a work surface with 1/4 cup flour. Stretch or roll the dough ball into a 12–14 inch round, about 1/4 inch thick for a classic crust. Transfer the stretched dough to a pizza peel dusted with flour or to a piece of parchment if using a baking sheet. Brush the outer 1/2 inch of the crust lightly with 1 tablespoon olive oil to promote browning.

Sauce

Make quick pizza sauce: In a small bowl mix 3/4 cup crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon sugar (if using). Stir until smooth and taste; adjust seasoning as needed. Spread sauce evenly over the prepared dough leaving the oiled 1/2 inch rim exposed, using about 1/2 to 2/3 cup of sauce depending on preference.

Cheese & toppings

Cheese layer: Evenly sprinkle 2 cups shredded whole-milk mozzarella over the sauced dough. If using provolone, sprinkle the 1/2 cup on top or mix with the mozzarella for a slightly sharper profile.

Arrange pepperoni: Place about 40 pepperoni slices in an overlapping pattern to cover the cheese. For a crispier pepperoni edge, place slices close together so their edges brown and curl as they cook.

Optional finishing touches before baking: Sprinkle 1/2 teaspoon crushed red pepper flakes over the pepperoni if you like heat, and evenly dust 2 tablespoons grated Parmesan around the pie.

Bake & finish

Bake: Transfer the pizza to the preheated stone or baking sheet (use the peel or slide the parchment onto the sheet). Bake at 500°F (260°C) for 8–12 minutes until the crust is golden and blistered in spots, the cheese is bubbling and the pepperoni edges are crisp. Rotate the pizza halfway through baking for even browning.

Rest and finish: Remove pizza from the oven and let rest 2–3 minutes. Scatter 6 fresh basil leaves over the top if using, and drizzle 1 teaspoon extra-virgin olive oil. Let rest another minute, then slice and serve.