Directions:

• In a large mixing bowl, combine the 2 cups of unbleached bread flour, 1 teaspoon of kosher salt, and 1 teaspoon of instant dry yeast. Mix well until combined. Create a well in the center and add the 1 tablespoon of extra-virgin olive oil and 1 cup of cool water. Stir until a shaggy dough forms.
• Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle in a little extra flour as needed.
• Place the dough in a lightly oiled bowl and cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm area for about 1-2 hours, or until it has doubled in size.
• Once the dough has risen, gently punch it down to release the air. Transfer it to your greased 9x13-inch baking pan. Use your fingers to stretch and press the dough to fit the pan, ensuring an even thickness throughout.
• Evenly distribute the 4 oz of mozzarella cheese cubes over the dough. Then, sprinkle the 4 oz of shredded mozzarella cheese on top.
• Spread the ½ cup of pizza sauce or marinara sauce over the cheese. Next, layer the 2 oz of thinly sliced pepperoni and the ½ cup of sliced pepperoncini and/or Peppadew peppers on top.
• Cover the pan with a kitchen towel and let it rise again for about 30-45 minutes. This step is crucial for achieving that fluffy, airy crust.
• Preheat your oven to 450°F (232°C). Once preheated, place the pan in the oven and bake for 20-25 minutes, or until the edges are golden brown and the cheese is bubbly.
• Remove the pizza from the oven and let it cool for a few minutes. Cut into squares and serve hot, enjoying the delightful blend of flavors in every bite!