Step 1

Place 2 1/2 cups bread flour, 1 1/2 teaspoons rapid rise instant yeast, and 1 teaspoon kosher salt in the bowl of a stand mixer fitted with a dough hook attachment. Add 1 cup lukewarm water. Mix with the dough hook attachment and on the lowest speed until the dough comes together into a shaggy ball, about 1 minute. Scrape down the flour from the sides of the bowl as needed. Let the dough rest in the bowl for 10 minutes.

Step 2

Turn the mixer onto the lowest speed again and knead until the dough forms a smooth ball, about 10 minutes. Remove the dough from the bowl and form into a ball. Lightly coat the bowl with olive oil. Place the dough in the bowl and turn to coat in oil. Cover the bowl with plastic wrap and let rise in a warm place until the dough has doubled in volume, 1 to 2 hours.

Step 3

Coat the bottom of a 9x13-inch baking pan with olive oil. Add the dough and gently stretch it to the edges of the pan as best you can; the dough will start to shrink back. Cover the pan with plastic wrap and let it rest for 20 minutes.

Step 4

Stretch the dough again until it stays at the edges of the pan without shrinking back. Cover with plastic wrap and let rise in a warm place until puffed, about 20 minutes more. Meanwhile, arrange a rack in the lowest position of the oven and heat the oven to 500°F. Prepare the sauce and toppings.

Step 5

Mince 3 garlic cloves. Heat 2 tablespoons olive oil in a medium saucepan until shimmering. Add the garlic and 1 tablespoon Italian seasoning blend and cook until fragrant, about 30 seconds. Add 1 (28-ounce) can crushed tomatoes and 1 tablespoon granulated sugar. Bring to a boil. Reduce the heat to medium-low to maintain a simmer. Cook, stirring occasionally, until the juices have reduced and there is about 3 cups of sauce remaining, about 20 minutes. Remove the pan from the heat.

Step 6

Cut 12 ounces brick cheese into 1/2-inch cubes (about 3 cups). If needed, slice 8 ounces pepperoni 1/8-inch-thick (about 2 1/2 cups).

Step 7

When the dough is ready and stretches all the way to the edges of the pan without shrinking back, assemble the pizza. Gently press the dough to release any air bubbles that have formed under the surface. Arrange the pepperoni evenly to completely cover the surface of the dough, overlapping them slightly. Top evenly with the cheese, going all the way to the edges of the pan. Spoon all of the sauce evenly over the pizza. The pepperoni will be completely covered, but some of the cheese will still be seen.

Step 8

Bake until the cheese is bubbly and the edges are blackened, 15 to 20 minutes. Immediately run a butter knife along the edges to loosen it from the pan. Let the pizza cool for 10 minutes. Transfer the pizza to a cutting board, slice into squares, and serve.