Line the ramekin with pepperoni

• Generously oil a ramekin with olive oil.
• Line the bottom and sides with pepperoni slices to create a crispy crust on the bottom.

Add cheese and sauce

• Scatter the shredded cheese over the pepperoni.
• Add small dollops of pizza sauce on top of the cheese — do not spread it, and don't use too much sauce or the dough won't get crunchy.

Stretch the dough over the top

• Place the fermented pizza dough over the ramekin and let gravity do the work.
• Stretch it over the ramekin with your fingers all the way to the edge.
• Stick your fingers in to create more area for air bubbles to seep in and proof the dough.

Proof the dough

• Let the dough proof until puffy.

Sprinkle with semolina

• Sprinkle a little semolina on top to add extra crunch and a crispy texture when baked.

Bake

• Bake in the oven until the top is golden and crispy.

Invert and unmold

• Place a cutting board on top and flip it over.
• Lift the ramekin off slowly and pull it out.

Fill the well with ranch and serve

• Fill the well left by the ramekin with ranch dressing.
• Cut a piece and dip it in the ranch.