Instructions:

• Step 1: In a large mixing bowl, combine the 4 cups of unbleached bread flour, 1 teaspoon of kosher salt, and 1 teaspoon of instant yeast. Mix well to ensure even distribution. Gradually add in the 2 cups of water, mixing until a shaggy dough forms.
• Step 2: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
• Step 3: Place the kneaded dough into a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 to 2 hours.
• Step 4: While the dough is rising, prepare the sauce. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the crushed tomatoes, onion powder, garlic powder, sugar, kosher salt, dried oregano, and red pepper flakes. Simmer for about 20 minutes, stirring occasionally.
• Step 5: After the dough has risen, punch it down to release any air bubbles. Grease your pizza pan, then transfer the dough to the pan. Using your fingers, gently stretch and press the dough to fit the pan.
• Step 6: Cover the pan with a damp towel and let the dough rise again for about 30 minutes.
• Step 7: While the dough is rising, preheat your oven to 500°F (or the highest setting your oven allows).
• Step 8: Once the dough has risen, spread a layer of tomato sauce over the top. Distribute the cubed brick cheese over the sauce, ensuring some cheese is right to the edges. Top with sliced pepperoni and Romano cheese, if using.
• Step 9: Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is bubbling.
• Step 10: Remove the pizza from the oven and let it cool for a few minutes before slicing. Serve hot and enjoy!