Add the instant yeast and water to the bowl of a stand mixer. Allow the yeast to bloom (it becomes bubbly or frothy). About 5 minutes.

On low-medium speed, use an electric mixer and a dough hook attachment, and slowly stir in the flour and salt. When a shaggy dough starts to form continue to mix for another 3-4 minutes.

Rub olive oil on your hands. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Allow the dough to rise until doubled in size, about 1.5-2 hours.

Once the dough has risen, drizzle 2 tablespoons of olive oil in a 9x13-inch pan. Transfer the dough to the cake pan and stretch it to the sides of the pan. Cover with plastic wrap and allow to rise for a second time—about 30 minutes to 1 hour.

Preheat the oven to 450℉. Set the rack to the bottom row of the oven.

Once the dough has risen for a second time, prepare it for the toppings. It may have shrunk a little, so stretch it again to make sure it is touching the edges. Sprinkle the brick cheese and mozzarella on top of the dough, leaving no room for the “crust handle.” Next, place the pepperoni on top. Finally, drizzle 3 rows of sauce over the top.

Bake on the bottom rack for 15-20 minutes.

Remove from the oven and let it sit for 5 minutes before removing it from the pan. Slice and serve.