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

In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, kosher salt, and instant yeast. Add the lukewarm water and mix on low speed until the flour is fully incorporated and a shaggy dough forms, about 3 minutes. Cover the bowl with plastic wrap and let the dough rest for 10 minutes. Knead on medium-low speed for about 10 minutes, or until the dough is smooth, supple, and still slightly sticky. Shape the dough into a ball, cover, and let rise in a warm place for about 2 hours, or until doubled in size.

Lightly grease a 9 x 13-inch metal baking pan with olive oil. Transfer the dough to the pan, turning it to coat with the oil. Gently stretch the dough toward the edges of the pan. If it springs back, cover and let it rest for 30 minutes, then stretch again. If needed, let it rest an additional 15 minutes before stretching to the edges. Cover and let the dough rest for another 45 minutes.

Meanwhile, prepare the sauce. Heat the olive oil in a medium saucepan over medium heat. Add the garlic, oregano, and red pepper flakes and cook for about 30 seconds, until fragrant. Stir in the crushed tomatoes, garlic powder, onion powder, and sugar. Bring to a simmer and cook for about 30 minutes, or until the sauce has reduced slightly. Season with kosher salt to taste.

Preheat the oven to 500°F with the rack in the lowest position. Remove the plastic wrap and gently press the dough with your fingertips to release any large air bubbles. Arrange the pepperoni evenly over the dough, then scatter the cheese cubes across the top, making sure some reach the edges of the pan to create the signature crispy cheese crust. Spoon the sauce over the cheese in three lengthwise stripes.

Bake for 15–18 minutes, or until the cheese is melted and bubbly and the edges are deeply golden and crisp. Let the pizza cool for a few minutes before slicing and serving.