Use a cast-iron Dutch oven to produce a thick, golden crust with blistered spots due to steam trapping., Score dough deeply to allow expansion and prevent bursting during baking., Pat dry the pepperoni to prevent excess grease from breaking down dough structure., Keep mozzarella chilled before adding; cold cheese holds shape better during fermentation and baking., Make sure boule shaping encloses pepperoni fully to avoid burning exposed meat., Allow bread to cool completely before slicing to avoid gummy crumb., Alternative fillings: turkey pepperoni, soppressata, thin salami, or sautéed/roasted vegetables like bell peppers, mushrooms, caramelized onions, sun-dried tomatoes., Cheese variations: mix low-moisture mozzarella with up to 1/2 cup provolone or fontina for extra flavor; if using fresh mozzarella, press and dry well and reduce dough water by 30–50ml., To bake without Dutch oven, use preheated baking stone and introduce steam with boiling water tray or oven misting to mimic blistered crust., Serve pizza sauce on the side for dipping rather than mixing inside dough to prevent soggy crumb., Store cooled bread in paper bag or breathable bread box at room temperature up to 2 days; avoid plastic bags to preserve crust., Freeze sliced bread layered with parchment in sealed freezer bag up to 2 months; reheat slices at 350°F (175°C) for 5-7 minutes in toaster oven or air fryer to restore crust and melt cheese.