This pepperoni pizza starts with plum tomato sauce and mozzarella, then adds pepperoni over a crust designed for a larger New York-style pie. The menu language makes clear that the pepperoni sits on the restaurant's classic American base rather than on a specialty white pizza. The result is a straightforward, savory pie with a familiar tomato-cheese balance and a salty cured-meat top note. It is the kind of pizza that works best when eaten hot, while the cheese is still stretchy and the crust still has some snap.