Instructions

• Preheat the oven: set to 450°F. If using a pizza stone, place the stone in the oven and preheat to 475°F.
• On a well-floured surface, roll the prepared batch of pizza dough to the size and thickness you want to fit your baking sheet or pizza stone.
• Prepare your baking surface: if using a baking sheet, lightly oil the sheet with some of the olive oil. If using a pizza stone, ready a pizza peel or an inverted baking sheet for transferring the pizza to the stone.
• Rub or brush the top of the rolled dough with the olive oil.
• Spread the marinara sauce evenly over the dough, leaving a small border for the crust.
• Combine the provolone, torn mozzarella, and grated fontina in a bowl and divide that cheese mixture in half.
• Sprinkle half of the three-cheese mixture evenly over the sauce.
• Distribute the peppers evenly over the cheese: the sliced hot banana peppers, the sliced hot jalapeño peppers, and the pepperazzi peppers (drain the jarred peppers briefly if they are packed in liquid).
• Top the peppers with the remaining half of the three-cheese mixture. Reserve the finely grated Parmigiano-Reggiano for after baking.
• Bake the pizza: if on a baking sheet, place on the middle rack and bake at 450°F for 20–25 minutes; if transferring to a preheated pizza stone (475°F), bake on the stone for 20–25 minutes — bake until the cheeses are golden and bubbly.
• Remove the pizza from the oven, let it cool slightly, sprinkle the reserved finely grated Parmigiano-Reggiano over the pizza, then slice and serve.