2 1/2 cups (300 g) King Arthur Unbleached Bread Flour

1 1/2 teaspoons instant yeast

1 tablespoon King Arthur Pizza Dough Flavor (optional)

1 teaspoon (6 g) table salt

1 cup (227 g) lukewarm water

Olive oil, for greasing the pan

Mix and knead all dough ingredients by hand, mixer, or bread machine until a shaggy dough forms.

Cover the dough and let rest for 10 minutes. Knead again until smooth and elastic (if using a bread machine, let the machine finish its kneading cycle).

Form the dough into a ball, place it in a lightly greased bowl, cover, and let rise until doubled, about 2 hours.

Drizzle 1–2 tablespoons of olive oil into a Detroit-style pizza pan or a 9” × 13” pan. Gently stretch the dough toward the edges and corners until it shrinks back and won’t stretch further.

Cover the pan and let the dough rest 15–20 minutes. Stretch again. Repeat resting/stretching once more if needed until the dough fills the pan.

Cover and let the dough rest 30–45 minutes while you prepare the sauce. Position a rack on the lowest oven setting and preheat to 500°F.

Gently press the dough with your fingers to release big air bubbles. Top with an even layer of pepperoni, then the cubed cheeses, spreading them all the way to the edges.

Dollop the sauce over the top or spread into three lengthwise stripes.

Bake on the bottom rack for 12–15 minutes, until the cheese is bubbly and the edges are nearly black.

Remove from the oven, loosen the edges with a spatula, and let rest 10 minutes before transferring to a cutting board. Slice and serve.

Store leftovers in the refrigerator up to 5 days. Reheat in a 350°F oven for 10–15 minutes.