Make the pizza dough as instructed at the above link recipe page. Transfer the raw dough to an oiled bowl, cover with oiled plastic wrap or spray oil on the top of the dough and cover directly with plastic wrap. Allow the dough to rise until it begins to rack on top, about 30 minutes in a 75 - 80⁰F environment.

First Layer: Oil an 8-1/2 x 8-1/2 or 9 x 9-inch metal pan (or glass dish if you don’t have metal). Poke the dough three or four times until it collapses. Scoop ice-cream-scoop-sized pieces of dough throughout the pan using about half of the dough. Using half of the sauce, spoon a little over each scoop of dough. Using one-quarter of the cheese, sprinkle it on top of the sauce. (It’s okay if you get some on the bottom of the pan.) Place half of the sliced pepperoni on top of the sauce and then sprinkle another one-quarter of the cheese on top. (When using a 9x13-inch pan/dish, make one layer.)

Second Layer: Scoop the remaining dough in between the existing scoops of dough, top with sauce, one-quarter of the cheese, pepperoni slices, and the remaining cheese; set aside to rise.

Preheat the oven to 375⁰F for metal pans and 325⁰F for glass. Bake the pizza bake for 20 minutes for metal, and possibly shorter for glass. Begin testing glass pans at 20 minutes. It’s done when the dough springs back when lightly touched.

Set aside on a wire rack for 5 minutes. Then, slice and serve with additional pizza sauce on the side.