Sicilian Pizza

Dough

• 2 (¼-oz.) envelopes instant yeast (about 4½ tsp.)
• 1 Tbsp. honey
• 5 cups (625 g) all-purpose flour
• 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt
• 3 Tbsp. extra-virgin olive oil, plus more for bowl

Sauce and Assembly

• 2 Tbsp. extra-virgin olive oil, plus more for baking sheet
• 5 garlic cloves, thinly sliced
• 2 tsp. dried oregano

Freshly ground pepper

• 1 (28-oz.) can crushed tomatoes
• 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
• 1½ lb. low-moisture mozzarella, thinly sliced
• 1 oz. Parmesan, finely grated
• 2 oz. sliced pepperoni (preferably an all pork or turkey variety such as Creminelli)

1. Meanwhile, whisk 5 cups (625 g) all-purpose flour and 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt in a medium bowl.
2. Stir dry ingredients into yeast mixture with a rubber spatula until just incorporated, then add 3 Tbsp. extra-virgin olive oil and mix (you can be vigorous; this is taking the place of kneading) until dough is stretchy, sticky, and no dry pockets of flour remain. Transfer dough to a lightly oiled large bowl; turn dough to coat in oil, then cover tightly with plastic wrap. Let rise in a warm, draft-free spot until doubled in size, about 30 minutes.
3. While the dough is rising, heat 2 Tbsp. extra-virgin olive oil in a medium saucepan over medium. Add 5 garlic cloves, thinly sliced, and cook, stirring occasionally, until slightly softened, 2–3 minutes. Add 2 tsp. dried oregano and season with freshly ground pepper; cook, stirring occasionally, until fragrant, about 1 minute. Increase heat to medium-high and add one 28-oz. can crushed tomatoes and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt. Cook, stirring often, until thickened and saucy, about 5 minutes. Set sauce aside.
4. Place a rack in lower third of oven; preheat to 450°. Transfer dough to an oiled 18x13" rimmed baking sheet and stretch out to cover as much of baking sheet as possible. Let sit, occasionally stretching dough further, until airy and bubbly and dough fills pan, 15–20 minutes. Dimple dough all over with your fingertips (like you would with focaccia).
5. Bake until just barely set and top looks dry, 9–12 minutes.
6. Remove crust from oven and carefully and evenly top with 2½ cups sauce (you might have a bit leftover; reserve for another use). Arrange 1½ lb. low-moisture mozzarella, thinly sliced, overlapping as needed and leaving a 2" border around the edges, over sauce. Scatter 1 oz. Parmesan, finely grated, over, then top with 2 oz. sliced pepperoni.
7. Return pizza to oven and bake until cheese is melted, pepperoni is starting to get crisp around the edges, and underside of crust is golden brown and crisp, 18–23 minutes. Let pizza cool slightly before slicing and serving.