Pepperoni Edge pizza

Prepare the Dough:

In a bowl, combine the warm water, sugar, and yeast. Stir and let it sit for 5–10 minutes until the yeast becomes foamy.
In a separate large bowl, combine the flour and salt.
Add the yeast mixture to the flour and mix until a dough forms.
Knead the dough for about 5-7 minutes until smooth. If the dough is too sticky, add a little more flour.
Form the dough into a ball, place it in a greased bowl, and cover it with a clean towel. Let it rise for about 1 hour, or until it doubles in size.
Prepare the Pepperoni Edge Crust:

Preheat your oven to 475°F (245°C) and line a baking sheet or pizza stone with parchment paper.
Once the dough has risen, punch it down and roll it out on a floured surface to your desired pizza size (typically 12-14 inches).
For the “edge”: On the outer rim of the dough, sprinkle a little bit of garlic powder, Italian seasoning, and shredded cheddar cheese. Gently fold the dough over to encase the cheese, then pinch the edges to seal. This will create a cheesy, flavorful crust edge.
Assemble the Pizza:

Spread a thin layer of pizza sauce over the center of the pizza, leaving the crust edge exposed.
Sprinkle the shredded mozzarella cheese evenly across the pizza.
Add a generous layer of pepperoni slices over the cheese. Feel free to overlap the slices to get that perfect coverage!
Bake the Pizza:

Brush the crust edge lightly with olive oil to help it brown and get crispy.
Bake for 10-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
Serve:

Once out of the oven, let the pizza cool for a couple of minutes before slicing.
Serve hot and enjoy that cheesy, pepperoni-filled goodness with a crispy, flavorful crust!
You can always adjust the seasonings or try adding some red pepper flakes for a bit of heat. The key to a great Pepperoni Edge Pizza is in that crispy, cheesy crust with the gooey interior. Enjoy your pizza night!