Preheat your oven to 550 degrees F, or as high as it will go (at least 475.)

Prepare a work surface. I prefer to rub my counter with oil, but you can lightly dust it with flour if you have a very sticky dough. (Too much flour can turn your dough tough.)

Transfer the dough to a square of parchment paper or 12 in round tray. You can pick it up carefully with your hands and rearrange it on the paper or tray, or wrap it around your rolling pin to help transfer. (I've tried rolling the dough out directly onto parchment paper. It doesn't work well.) Make sure you stretch out the dough so that it is about 12 inches.

Drizzle about a tablespoon of olive oil over the top of your dough. Use your hands or a pastry brush to rub the oil all over the top of the dough, especially the edges of the crust. This layer of oil helps provide a barrier between the toppings and the dough, helping it cook more evenly. If you love a thicker crust pizza, let the rolled-out dough rest for 10 minutes. You can skip this rest no problem.

Add 1 cup of pizza sauce (see my homemade pizza sauce recipe). Add 3 ounces thinly sliced mozzarella, and then top with 5 ounces of shredded mozzarella. Add about a half package of pepperoni (or any of the optional toppings about. You can literally add as much topping as you want to.) Sprinkle 2 tablespoons shredded parmesan cheese over your toppings.

Bake the pizza for about 8-12 minutes. This is going to depend on how hot your oven is, and how thick your pizza is. The edges of the crust should be golden brown, and the cheese should be bubbly and also starting to lightly brown. If the bottom is still white, you are looking at a doughy pizza. Leave it in longer. If the top of your pizza is browning too quickly but the bottom crust isn't done, tent the top of the pizza with foil to slow browning.