Planet Pizza

Preheat the oven and the pan. Put a sheet pan or pizza pan in the oven and preheat to 500 F (or as hot as your oven comfortably goes, at least 475 F). Let it heat for 15 minutes so the pan gets ripping hot. Use oven mitts and be extra careful when the pan comes out since it will be blazing.

Make the garlicky ranch drizzle. In a small bowl, stir together the 1/3 cup ranch and grated garlic. Add a pinch of black pepper and red pepper flakes if you like. Taste it and add a tiny pinch of salt if it needs it. Set aside.

Stretch the dough. On a lightly floured counter, stretch dough into a 12 to 14 inch round. If it fights you, rest it 10 minutes and try again. Brush just the outer edge (the future crust rim) lightly with olive oil for better browning.

Build the “planet.” Carefully remove the hot pan from the oven. Lightly oil it so the dough releases easily. To transfer safely, hold the dough over the pan and drape the edge farthest from you onto the pan first, then lay the rest down away from your hands. (If you prefer, stretch the dough on a floured cutting board or rimless sheet, then slide it onto the pan.) Spread marinara in a thin layer, leaving a 1/2 to 1 inch border. Add mozzarella evenly.

Add orbit toppings. Arrange pepperoni in loose rings around the pizza like orbits. Sprinkle Parmesan if using.

Bake. Bake 10 to 14 minutes until the crust is deeply golden and the cheese is bubbling with a few browned spots. If you used a 16-ounce dough ball or piled on extra toppings, plan on the longer end.

Finish like a legend. Dollop pesto in small spoonfuls, then swirl lightly with the tip of a spoon. Drizzle garlicky ranch over the top in thin lines. Slice and serve immediately.