Ingredients :

• Pizza dough — Get it fresh from the refrigerated aisle if you don’t make it from scratch. A rectangular dough is more practical than a round one — less cutting, less waste. The thickness when rolling it out is crucial: too thin and it tears, too thick and the center stays doughy after baking.
• Mozzarella for pizza — Avoid the fresh ball in water at all costs — it will release too much moisture and make the dough soggy from the inside. Use shredded mozzarella or a dry block, pizza-style. It melts cleanly, without creating puddles.
• Beef pepperoni — Beef pepperoni gives exactly the same result as classic pepperoni: spicy, slightly fatty, and it crisps up on the edges while baking. Look for it in the deli or pizza sections of the supermarket.
• Italian herbs — A store-bought blend works perfectly — oregano, basil, marjoram. What matters is not to skimp: a well-filled teaspoon in the filling, not just sprinkled on top. This is what flavors the dough from the inside while baking.