To Make the Pizza Dough:

Cup of Yum
1. Pour 2 tablespoons of olive oil into a 9x13-inch baking pan. The darker the aluminum, the better. This will give you a better crust.
2. In a bowl, mix together the all-purpose flour, salt and instant yeast.
3. Pour in the warm water and 1 tablespoon olive oil and mix again. The dough will be pretty wet and that’s ok!
4. This is a different type of pizza dough; it will be kinda wet so don't sweat that too much. Just knead it up or mix it up until it becomes cohesive.
5. Dip your fingers into the olive oil from the pan and transfer the dough to the greased baking pan. Dimple the dough using your fingers. We’re going to do this every 15 minutes until it reaches the edges. We have to stretch the dough slowly to ensure zero ripping of the dough. Cover the dough with a clean kitchen towel or plastic wrap and allow to rise in draft-free place in your kitchen/house and set a timer for 15 minutes.
6. Return to the dough and remove the plastic wrap/towel and dimple the dough once more, spreading it close to the edges of the pan--it should be about half way to the edges by now. Cover once more and set another timer for 15 minutes.
7. Return to the dough and dimple and stretch the dough, using extra olive oil on your hands as needed, until it reaches the edges and corners of the pan. Cover the pan and set a timer for 1 hour. This is the last rise required!

To Assemble and Bake the Pizza:

1. Preheat oven to 500 degrees F.
2. Uncover the dough and spread the pizza sauce on top of the pizza dough, smoothing it out until it reaches the edges. This pizza doesn’t really have a crust exterior so be sure to take it to the edges too.
3. Top it with the cubed provolone (if using) and sprinkle with mozzarella. I like to add some cubes of the aged provolone close to the edge of the pan so it gets all crispy.
4. Add the pepperoni cups on top and be sure to place them overlapping and very close together. It should look like a blanket of pepperoni.
5. Transfer to the oven and bake for 7 minutes, rotate the pan 180 degrees. And then bake for an additional 7 minutes, until the edges are golden brown and the cheese is all melty and bubbling.
6. Allow to cool for about 5 minutes and then transfer to a large cutting board. Slice it up with a sharp knife and serve!