This is the real deal: a thick, focaccia-like crust that goes edge-to-edge in the pan, pressed with cubed Wisconsin brick cheese right into every corner so it melts and caramelizes into that iconic lacy, crisp-edged crust. A bright, garlicky tomato sauce gets simmered low and slow, then ladled on in bold stripes across the top after baking, so every bite still gets that fresh, punchy tomato flavor against the rich, browned cheese. Crisped pepperoni adds a salty, savory contrast if you want it, but the real star is that deeply caramelized cheese border everyone fights over. Baked hot and fast on the lower rack, the bottom crackles while the inside stays airy and tender, giving you that classic contrast of crunch and chew in every square. It's a fantastic dish to make part of a gluten free rotation, delivering all the drama and crave-worthy crust of the original without asking you to compromise on flavor.
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In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let stand for 5–8 minutes, until foamy and fragrant.
Add the bread flour, kosher salt, and 2 tablespoons of the olive oil to the yeast mixture. Mix with the dough hook on medium speed (or stir with a wooden spoon, then knead by hand) for 4–5 minutes, until the dough is smooth, slightly tacky, and pulls away from the sides of the bowl. The dough will be softer and stickier than a typical pizza dough — this is correct.
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