In a large bowl, whisk flour, sugar, salt, and instant yeast.
Add warm water and olive oil. Stir with a spoon until no dry spots remain. The dough looks sticky—that’s perfect.
Cover tightly and let rest 10 minutes. Give it 2–3 quick stretch-and-folds with a wet hand to smooth it out.
Cover and rise at room temperature until doubled, about 1 1/2 to 2 hours. A warm kitchen speeds it up.
Warm olive oil in a small saucepan over medium heat. Add garlic and cook 30 seconds.
Stir in crushed tomatoes, oregano, red pepper flakes, sugar, salt, and pepper.
Simmer 8–10 minutes until slightly thick. Cool to lukewarm.
Pour 3 tablespoons oil into the pan and spread it corner to corner.
Scrape the dough into the pan. Gently press to the edges. If it springs back, rest 10 minutes and press again.
Cover and let the dough proof in the pan 30–45 minutes, until puffy and almost at the rim.
Heat the oven to 500°F (or as hot as yours goes). Place a rack in the lower third.
Scatter diced mozzarella (and brick/Jack if using) evenly, pushing cheese right against the pan edges for frico.
Add pepperoni or other toppings. Keep it light so the pizza bakes evenly.
Spoon warm sauce in 2–3 thick stripes on top, lengthwise. Don’t drown it.
Bake 13–18 minutes, until the cheese bubbles, the edges look deeply browned, and the bottom sounds crisp when tapped.
If the top needs more color, move the pan to the top rack for 1–2 minutes. Watch closely.
Run a thin spatula along the edges to loosen the cheese crust. Lift the pizza onto a cutting board.
Rest 2–3 minutes. Sprinkle with Parmesan. Slice into squares and serve.
