Instructions:

Dough (Food Processor Method):

• In a food processor, combine flour, warm water, salt, yeast, and olive oil.
• Pulse until a dough ball forms and looks like Play-Doh.
• Transfer to an oiled half-sheet pan and stretch gently to fit most of the pan.
  
• Cover and let rise for 2 hours at room temp or refrigerate overnight.

Alternative No-Knead Dough Method:

• Mix all dough ingredients in a large bowl.
• Cover loosely and let rest at room temp for 12–18 hours.
• Proceed with pan-stretching and rising before topping.

Sauce:

• In a small saucepan over low heat, warm olive oil and sauté garlic for 1 minute.
• Stir in red pepper flakes and oregano.
• Pour in crushed tomatoes, stir, and simmer for 10 minutes. Remove from heat.

Assemble the Pizza:

• Preheat oven to 550°F (or as hot as it goes).
• Layer mozzarella slices directly onto the risen dough.
• Spoon sauce evenly over the cheese (don’t overdo it).
  
• Top with natural-casing pepperoni, spaced close together but not fully overlapping.

Bake:

• Place pan on the bottom rack and bake for 15 minutes, or until crust is golden, cheese is bubbling, and pepperoni edges are crisp and curled.

To Serve:

• Let rest for 5 minutes before slicing into squares.
• Serve hot—or enjoy leftovers cold (they’re even better the next day).