Sicilian Pepperoni Pizza with Vodka Sauce

Generously coat a large rectangular sheet pan with olive oil.

Place three pizza dough balls onto the pan, stacking them, and then stretch the combined dough to fit the entire pan.

Par-bake the pizza crust in an oven until it's lightly golden and cooked through.

Remove the par-baked crust from the oven. Pour the vodka sauce over the crust and spread it evenly.

Top the sauce with a layer of shredded mozzarella cheese, followed by slices of smoked mozzarella, and dollops of fresh mozzarella.

Return the pizza to the oven and bake until the cheese is melted, bubbly, and browned in spots.

While the pizza bakes, spread the pepperoni slices on a separate sheet pan.

Bake the pepperoni until it's crispy and has rendered its fat.

Remove the cooked pepperoni from the oven. Carefully drain the rendered pepperoni grease into a separate container.

Pour the pepperoni grease into a squeeze bottle, then add the buttermilk ranch dressing. Cap the bottle and shake well to combine.

Once the pizza is fully baked, remove it from the oven and place it in a large pizza box or on a cutting board.

Slice the pizza into squares.

Top the entire pizza with the 4 pounds of crispy, cooked pepperoni.

Drizzle the pepperoni-ranch sauce all over the top of the pizza.