Giant stuffed pizza ball

Bake off the pepperoni to render out the grease, then dab with paper towels.

Shred a large amount of low-moisture mozzarella.

Stretch two dough rounds on a floured counter to about 12 inches wide.

Liberally grease and flour two smaller heatproof bowls so nothing sticks.

Drape the dough rounds into the bowls, lifting and dropping rather than pushing, like pie dough.

Fill one bowl with layers of shredded cheese, pepperoni and dabs of sauce into a mound; brush away excess cheese from the edge.

Drape the second round over the top, trim the edges and crimp very securely so the cheese cannot leak.

Bake on a rimmed baking sheet at 325F for about 35 to 40 minutes, until the dough is evenly browned and the cheese melted.

Invert into the other bowl, then re-invert onto the counter to slice and serve; eat with a spoon or rip off pieces as a dip.