Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and mix until the water is absorbed and the ingredients form a sticky dough ball.

Slick the dough with a teaspoon of olive oil. Cover the bowl with an airtight lid and let rise overnight or for 10 to 12 hours at room temperature.

Using lightly oiled hands or a flexible bowl scraper, deflate the dough and shape it into a rough ball.

Transfer the dough to a lidded storage vessel and refrigerate for 1 to 2 days.

Prepare the pan and dough for baking: Grease the pan with softened butter and pour olive oil into the center. Remove the dough from the fridge, deflate it, then immediately stretch it to fit the pan. Cover the dough and let rise for 3 to 5 hours.

Parbake the dough: Preheat the oven to 500ºF. Dimple the dough with lightly oiled hands and transfer the pan to the oven for 8 minutes. Let the dough cool upside down on a rack for 20 minutes.

Top the pizza: Preheat the oven to 475ºF. Return the parbaked crust to its pan. Combine the pre-shredded cheeses for the frico crust and spread it around the perimeter of the dough. Sprinkle the hand-grated mozzarella over the interior surface of the dough. Drop spoonfuls of the sauce over the cheese, then spread the onions, peppers, and pepperoni evenly over the top.

Bake the pizza: Transfer the pizza to the oven and bake for 10 minutes or until the edges are caramelized. Let the pizza rest for 2 minutes in the pan, then carefully remove it from the pan, cut it into pieces, and serve.