Prepare the pizza dough recipe and oven thru step 7.
Move the oven rack to the second-highest position. Place a pizza stone on the rack and preheat the oven to 500 degrees F for at least 30 minutes.
Place parchment paper on top of the pizza peel and sprinkle cornmeal over the top. Move 1 dough ball to the pizza peel and press dough out into a 13-14 inch circle by gently stretching and pressing the dough. (I find it’s best that once the dough is pressed out into an 8-inch circle to place the palm of my hand in the center and gently pull the dough by the edges to get it to 14 inches).
If the dough is really snapping back while you’re trying to press and stretch it, then cover it with a damp paper towel and let the dough relax for 5-10 minutes before starting again to get the dough to 14 inches.
Brush ½ tablespoon of olive oil around the outer edge of the dough.
Place 2 paper towels on top of a large microwave-safe plate. Spread the pepperoni out evenly on the plate and top with 2 more paper towels. Microwave on high for 30 seconds. Press the top paper towel onto the pepperoni to sop up any extra grease; set aside.
Spread ¾ cups of the pizza sauce over the pizza dough using the back of a large spoon or ladle, leaving a 1/4-inch border around the edge.
Sprinkle ¼ cup of the Parmesan cheese evenly over the sauce, and then follow with 1 cup of the mozzarella cheese. Spread 20 pepperoni slices evenly over the cheese.
Once the pizza stone has been preheated at 500 degrees F for at least 30 minutes, use the pizza peel to slide the pizza and parchment onto the preheated pizza stone. Bake for 8-12 minutes or until the crust is beautifully golden and the cheese is bubbly.
Use the pizza peel to remove the pizza from the oven. Let the pizza sit for 5 minutes before slicing and serving. Repeat with remaining dough, sauce, cheese, and pepperoni.