Dough:

• 2 1/2 cups (300 grams) bread flour
• 3 teaspoons (10 grams) kosher salt
• 1 1/2 teaspoons (5 grams) instant yeast
• 1 cup lukewarm water
• extra-virgin olive oil, for greasing the pan

Toppings:

• 4 ounces thinly sliced pepperoni
• 12 ounces Wisconsin brick cheese, cut into 1/2-inch cubes (or substitute 6 ounces mozzarella cheese and 6 ounces Monterey Jack cheese)

Sauce:

• 2 tablespoons extra-virgin olive oil
• 3 medium garlic cloves, minced
• 2 teaspoons dried oregano
• 1/8 teaspoon red pepper flakes
• 1 (28-ounce) can high-quality crushed tomatoes
• 1 teaspoon granulated garlic powder
• 1 teaspoon granulated onion powder
• 1 tablespoon sugar
• Kosher salt, to taste

Combine the flour, kosher salt, yeast, and lukewarm water in the bowl of a stand mixer fitted with a dough hook, or in a large mixing bowl. Mix until a shaggy dough forms, then let rest for 10 minutes. Knead by mixer or by hand for about 10 minutes, until smooth and slightly sticky. Cover and let rise in a warm place for about 2 hours, or until doubled in size. Lightly grease a 9×13-inch metal baking pan with olive oil. Transfer the dough to the pan and gently stretch it toward the edges. If the dough resists, let it rest for 30 minutes, then stretch again. Cover and let rise for another 45 minutes. Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic, oregano, and red pepper flakes; cook for 30 seconds. Stir in the tomatoes, garlic powder, onion powder, and sugar. Simmer for about 30 minutes, then season with kosher salt to taste. Preheat the oven to 500°F. Press the dough gently to release any large air bubbles. Top evenly with the pepperoni, then the cheese, making sure some reaches the edges of the pan. Spoon the sauce over the cheese in three lengthwise stripes. Bake for 15–18 minutes, or until the cheese is melted, bubbly, and the crust is crisp and golden. Let cool for a few minutes before slicing and serving.