Place pizza stone in the bottom third of the oven. Preheat to 550 degrees F, or as high as your oven will go. Let the stone heat for a full 30 minutes after the oven reaches temperature.

Rub your work surface with olive oil. Place the dough in the center and gently press and stretch outward from the middle until the dough is about 12 inches across. Leave a thicker rim around the edge for the crust.

Transfer dough to a square of parchment paper and stretch back to 12 inches. Drizzle 1 tablespoon olive oil over the top and rub across the surface and edges. For thicker crust, let rest 10 minutes.

Par bake: Slide the dough on the parchment paper onto the hot pizza stone. Bake for 1 to 2 minutes until just slightly puffed. Remove from oven, poke down any large bubbles, and keep oven door closed as much as possible.

Top the par-baked crust with 1 cup pizza sauce spread evenly, then layer with sliced mozzarella, shredded mozzarella, pepperoni, and finish with 2 tablespoons parmesan sprinkled over the top.

Slide the topped pizza directly onto the stone without the parchment paper. Bake for 8 to 12 minutes until the crust edges are deep golden brown and the cheese is bubbly and just starting to brown.

Remove pizza from oven and transfer to a cooling rack for 2 minutes to keep the crust from getting soggy. Transfer to a cutting board, slice into 8 pieces, and serve immediately.