Set the refrigerated pizza dough out until it reaches about 68 to 72°F, then dust it with 2 tablespoons unbleached all-purpose flour and coat the pizza pan with 1 tablespoon extra-virgin olive oil. Press from the center outward with your fingertips and turn the dough a quarter turn after each pass until it forms a rough 12-inch round with six soft pumpkin-like lobes. Let it rest for 10 minutes, then nudge the top edge inward to leave a small notch for the green bell pepper stem. The dough should feel soft and spring back only a little, with faint dimples and an uneven handmade edge. If it snaps back hard, you'll fight the crust and create thick spots. Rest 10 minutes so relaxed gluten holds the 12-inch shape.

Spread 1/2 cup pizza sauce over the shaped dough and stop 1/2 inch from the edge. Scatter 1 1/2 cups low-moisture whole-milk mozzarella cheese and 1/2 cup sharp cheddar cheese so a few red sauce patches stay visible. Add all 16 turkey pepperoni slices with uneven spacing. Keep 3 California ripe black olives whole for spider bodies and slice the other 3 into 24 narrow strips for legs. Arrange three loose spiders, then tuck the green bell pepper strip into the top notch. Work at 68 to 72°F and finish within 5 to 7 minutes. You should see a mottled orange cheese layer with three obvious but imperfect olive spiders and small red gaps underneath. Pile on extra sauce and the center can steam instead of crisp. Keep the layer light because excess moisture softens the crust.

Slide the assembled pizza into a fully heated 475°F oven on the center rack and bake for 10 to 13 minutes. At minute 6, rotate the pan 180 degrees so the back edge doesn't darken before the front. Watch closely during the final 3 minutes because the sharp cheddar can color fast. The crust should rise around the rim while the low-moisture whole-milk mozzarella melts into the sauce and the turkey pepperoni edges curl slightly. (I'd resist a 400°F bake here because the longer bake can dry the cheese before the base crisps.) Pull the Halloween Party Food Pizza when the rim is deep golden, the cheese bubbles in small patches and the olive edges look lightly wrinkled. Go past 13 minutes and the pepperoni edges can turn hard. Bake hot and fast so the crust sets before the toppings dry out.

Leave the baked pizza on the pan for exactly 5 minutes at a room temperature of about 68 to 72°F. Then cut through the center with four firm passes to make 8 uneven wedges, using a rocking motion instead of dragging through the melted cheese. Move one wedge onto a white plate while the cheese is still warm but no longer flowing. The cut edge should show a thin crisp base beneath the sauce and melted cheese. You'll hear a faint crackle at the crust edge and the cheese should stay attached when the wedge lifts. Slice too early and the toppings can slide toward the cut. Resting lets melted cheese tighten so each wedge keeps its topping.