Instructions

• Preheat the oven to 500°F and place a rack in the bottom position.
• Brush a 12-inch cast-iron skillet with the 1 tablespoon vegetable oil, coating the bottom and sides.
• On a lightly floured surface, stretch the 1 lb ball of pizza dough into a 12-inch circle.
• Transfer the dough to the oiled skillet and press it to fill the pan, pressing the dough up the sides to form a rim.
• Pierce the dough thoroughly all over with a fork to prevent large bubbles.
• Sprinkle half of the Italian seasoning (1/4 tsp) evenly over the dough.
• Place the skillet on the stovetop over high heat and cook 2–3 minutes, until the dough slightly puffs and the bottom begins to set.
• Remove the skillet from the heat. Arrange some pepperoni slices in a single layer over the dough, reserving additional slices for later.
• Evenly top the pizza with both cheeses, using all 2 cups shredded Muenster and 1 cup shredded mozzarella, making sure the cheese reaches the edges.
• Sprinkle the remaining Italian seasoning (1/4 tsp) over the cheese.
• Use a spoon to dollop all of the 1/2 cup pizza sauce in several evenly spaced spoonfuls over the cheese.
• Arrange the remaining pepperoni slices on top of the sauce as desired.
• Transfer the skillet to the preheated oven on the bottom rack and bake 15 minutes, until the cheese is melted and the edges are golden and crisp.
• Remove from the oven, let the pizza rest briefly, then slice and serve.