I used sandwich style pepperoni to make this Brooklyn Bred Traditional Pizza Crust. Stuff is massive. You get to in that pack and it's hard to get it into your oven.
The only real negative of this is that it becomes a crunchy rather than a chewy crust. You can break it and it will send chips all over.
As a crust this is neutral letting you decide what you want on it. Brush it with olive oil and add a few leaves of basil and you have a high end appetizer, smother it in cheese and meat and you have a main course.
Versatile, easy to use, and ready in under fifteen minutes. What more could you want?
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