In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. Cover the bowl, let the dough rest for 30 minutes, then stretch and fold it: using a wet hand, grab an edge of the dough and stretch it up and in. Repeat this 8 to 10 times, grabbing a different edge each time, ultimately shaping the dough into a ball. Slick the dough with a teaspoon of olive oil. Cover the bowl with an airtight lid. Let rise overnight or for 10 to 12 hours at room temperature.

Using lightly oiled hands or a flexible bowl scraper, deflate the dough by releasing it from the sides of the bowl and pulling it towards the center. Shape it into a rough ball. At this point, you can transfer the dough to the fridge for up to a week. I find the sweet spot to be 2-3 days. Alternatively, you can skip to preparing the pan.

Grease a 10×14-inch pan with the tablespoon of softened butter. Pour 1 teaspoon of olive oil into the center. Place the dough ball in the pan and turn to coat. Let rest for 3 to 4 hours. With lightly oiled hands, stretch the dough to fit the pan. Let the dough rest again for 1 hour.

Preheat the oven to 500ºF. Dimple the dough one last time with lightly oiled hands taking care not to dimple the perimeter. Transfer the pan to the oven for 8 minutes.

Remove the pan from the oven and carefully transfer the dough to a cooling rack. Let it cool upside down on the rack for 20 minutes. Do not wash the pan.

Preheat the oven to 475ºF. If you do have a Baking Steel or pizza stone, place it on a rack in the middle or lower third of the oven while it preheats.

Return the parbaked crust to its pan (bottom side down). Combine the two pre-shredded cheeses for the frico crust in a medium bowl. Spread this cheese around the perimeter of the dough pressing it into the sides of the pan.

Sprinkle the hand-grated mozzarella over the interior surface of the dough. Finish topping the pizza: spread the ½ cup of tomato sauce evenly over the top. Spread the pepperoni evenly over the surface, followed by the red onion. If you are using pickled jalapeños, scatter them evenly over the pizza, keeping in mind heat tolerance — they make the pizza very spicy.

Transfer pizza to the oven for 10 minutes or until the edges are caramelized to your liking. Remove the pan from the oven and let the pizza rest for 5 minutes in the pan. Carefully run a paring knife or spatula around the pan’s edges. Then, carefully remove the entire pizza from the pan, transferring it to a cutting board. If you are using the honey, drizzle it over top. Cut the pizza into 12 pieces and serve.