Sopressata Et Fennel Deep-Dish Pizza with Cherry Peppers

Preheat oven to 450°F with a pizza stone on the bottom rack. Coat a 10-inch cast-iron skillet with butter.
Press dough into a 12-inch circle on a dry surface, about ¼-inch thick.
Transfer dough to skillet; press and tuck into the corners and up the sides. Dock dough with a fork.
Line dough with foil, exposing edges; fill with dried beans or pie weights.
Bake crust on pizza stone for 5 minutes; remove foil and beans. Bake for 5 more minutes.
Combine cheeses; sprinkle over crust. Top with sopressata, fennel, cherry peppers, 1 cup sauce, and Parmesan.
Bake on stone until bubbly and cheese browns, about 30 minutes. Let rest 10 minutes; blot excess oil.
Top with fennel fronds; serve with additional sauce.
Prep Time: 30 mins | Total Time: 1 hour | Servings: 8