Preheat and Prepare the Pan: Preheat your oven to 220°C (200°C fan/Gas Mark 7). Drizzle 2 tablespoons of olive oil generously onto a large baking sheet (approximately 30x40cm). This oil is crucial for achieving that wonderfully crispy base.

Stretch the Dough: Carefully unroll or stretch your pizza dough directly onto the oiled baking sheet. Gently push and pull the dough with your fingertips, working from the centre outwards, until it covers the entire pan right up to the edges. Don’t worry if it springs back a bit; just keep gently stretching. You’re aiming for an even thickness across the pan.

Build the Flavour Base: In a small bowl, mix the passata (or pizza sauce) with dried oregano, garlic granules, and chilli flakes (if using). Season with a pinch of salt and pepper. Spread this fragrant tomato sauce evenly over the stretched dough, leaving about a 1 cm border around the edges for the crust. The vibrant red sauce will look inviting against the pale dough.

Add the Cheese: Generously sprinkle the grated mozzarella cheese over the tomato sauce, making sure it covers most of the surface. Then, scatter the freshly grated Parmesan cheese over the mozzarella. You’ll see the white and yellow cheeses forming a rich blanket, ready to melt beautifully.

Layer the Toppings: Arrange the sliced beef or turkey pepperoni over the cheese layer. Distribute the red onion and green bell pepper slices evenly across the pizza. The colourful toppings will add visual appeal and a burst of freshness. As it bakes, you’ll notice the pepperoni edges starting to curl and crisp up, a sign of deliciousness to come.

Bake to Crispy Perfection: Carefully transfer the sheet pan to the preheated oven. Bake for 18-22 minutes, or until the crust is deep golden brown and visibly crispy, the cheese is bubbling and golden, and the pepperoni slices have developed slightly curled, darkened edges. You'll hear a gentle sizzle from the pan and smell the unmistakable aroma of freshly baked pizza filling your kitchen.

Rest and Garnish: Once baked, remove the sheet pan from the oven. Let the pizza rest on the pan for 5 minutes. This brief rest allows the cheese to set slightly and the crust to become even crispier. Garnish with fresh basil leaves for a pop of colour and a fragrant finish. Slice into squares or rectangles and serve immediately, enjoying the satisfying crunch of each piece.