One 16-ounce ball frozen pizza dough (see Chef's Note), thawed in the refrigerator for 6 hours, then left out to rise in oiled bowl, covered with plastic wrap, at room temperature for 2 hours
All-purpose flour, for dusting
1/2 cup shredded or fresh sliced mozzarella
24 thin slices pepperoni
1 jarred red pepper, drained and cut into 1 1/2-inch strips
About 2 tablespoons olive oil
Dough the Right Thing: Many supermarkets sell pizza dough these days, but there's nothing like the real thing, freshly made by a pizzaiola (pizza maker). Most pizza shops will be happy to sell you some of their dough and I suggest that you get it from them when you want to make a pizza.