Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 baking pan lightly with non-stick spray.
Sprinkle the flour on a clean, flat surface to prevent sticking, then roll out the dough in to a rough rectangle shape, about 10x14 inches.
16 ounces pizza dough, flour
Place the dough in the baking pan, pressing the excess up the sides of the pan.
Sprinkle about ¼ cup of the mozzarella cheese over the dough.
1 ½ cups shredded mozzarella
Top with sauce and spread evenly.
1 cup pizza sauce
Top with the remaining mozzarella cheese then distribute the pepperoni and/or other toppings.
20 pieces turkey pepperoni
Bake for 15 minutes until cheese is melted and bubbly.
Top with chopped basil before serving if desired.
¼ cup chopped basil for garnish
Video
Notes
I like to sprinkle some of the cheese on the dough before the sauce because it seems to prevent the crust from getting gummy. This is not strictly necessary though, and you can skip it if you wish.
Use more oil in the pan for a more classic pan pizza experience. You can also rub oil on the dough that remains visible around the edges and even sprinkle with garlic salt or Parmesan cheese.
Store leftovers in an airtight container in the fridge. Reheat in the oven or toaster oven at 350 for 10 minutes or so. Microwaving the leftovers is not as good because the pizza gets floppy.