Gather all your ingredients and equipment before you get started! 

Finely mince the garlic.

Measure the crushed tomatoes, oregano, olive oil, and salt.

In a medium saucepan over medium heat, warm 2 teaspoons of olive oil. Add the garlic and cook for about 30 seconds until fragrant.

Stir in the crushed tomatoes, oregano, and a pinch of salt. Simmer for about 10 minutes until slightly thickened. Set aside to cool.

Cut the mozzarella into 1 cm cubes and grate the remaining mozzarella if needed.

Lightly grease a 9 x 13-inch baking pan with 1 – 2 teaspoons of olive oil, making sure to coat the bottom and sides.

Place the dough into the pan. Using your fingertips, gently stretch it toward the edges. If the dough springs back, let it rest for 5 minutes before continuing.

Scatter the cubed mozzarella evenly over the dough.

Arrange the pepperoni slices evenly over the cheese.

Sprinkle the shredded mozzarella over the top, making sure to press plenty of cheese right against the edges of the pan to create the signature crispy frico crust.

Spoon the tomato sauce over the cheese in 3 – 4 stripes running the length of the pizza, leaving some cheese exposed.

Preheat the oven to 500°F. 

Bake for 18 – 22 minutes, or until the crust is deep golden brown, the cheese around the edges is dark and crispy, and the pepperoni is lightly crisped.

Use two spatulas to carefully loosen and lift the pizza from the pan. Let cool for 2 – 3 minutes before transferring to a cutting board.

Cut into squares and serve immediately.