Make the dough

• In the bowl of a stand mixer, combine the flour, salt, and yeast. Mix. 
• Add the warm water (Use a Thermapen to make sure it’s near 100°F [38°C]) to the dry ingredients and mix until shaggy. Let the shaggy dough sit for 10 minutes to hydrate the flour. 
• Use the mixer to knead the dough until it is smooth, soft, and elastic, about 10 minutes. 

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• Cover the dough in the bowl and allow it to rise in a warm spot in your kitchen, 85–100°F (29–38°C), until doubled in volume, about 2 hrs. 
• Pour 2–3 Tbsp good olive oil into a 9″ x 13″ pan. Turn the dough out into the pan, turn it over a few times to coat in oil, and try to stretch it to the corners of the pan. It won’t work, but you have to try so that it will work on the next attempt. That’s fine. Let it sit while you make the sauce so the gluten can relax. 

Make the sauce

• Start preheating your oven to 550°F (288°C)
• Heat 2 Tbsp olive oil in a saucepan. 
• Add the minced garlic, oregano, and red pepper flakes to the oil and cook until fragrant and just starting to brown. 

• Add the crushed tomatoes, sugar, and onion and garlic powders. Stir to combine, and cook to reduce to about three cups. This will make more sauce than you need. 
• When the sauce has reduced and has a nice, thick consistency, remove it from heat. 

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Make the pizza!

• Try once again to stretch the dough to fit the pan. You’ll need to pull it beyond the edges of the pan so that it can shrink back to the size of the pan. If it still won’t stay in shape, give it another 10-minute rest and try again. 

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• Press half the pepperoni directly into the dough. 
• Scatter the cheese cubes all over the pizza, making sure some are at the very edges of the pie. 
• Top with the rest of the pepperoni.
• Use about 1 1/2 C of the sauce to make three “racing stripes” across the length of the pie on top of the cheese and pepperoni. You don’t want to completely cover the whole thing with sauce. 

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• Bake the pizza in the hot oven for about 15 minutes.
• Check the internal temperature of the crust with your Thermapen to make sure it’s done through, 190–210°F (88–99°C).

• Remove the pan from the oven, de-pan the pizza for cutting and serving. (It should pretty much slide right out.)
• Dig in!