Mix 340g AP flour, 90g vital wheat gluten, 3g yeast, and 6g salt in a bowl

Add 16g olive oil and 240g warm water to dry ingredients

Mix with spoon until frustrated, then knead by hand until all flour is hydrated

Cover bowl and let dough rest for 20-30 minutes

Perform stretch and fold process: scoop under dough, stretch up, fold over, turn bowl quarter turn

Flip dough over and round against bowl side

Cover and rest for another 20-30 minutes

Repeat stretch and fold process

Let dough rest for final 30 minutes

Divide dough into two equal pieces and shape into balls

Refrigerate dough balls for 24 hours for best flavor

Mix 448g ground pork with 8g minced garlic, 4g fennel seed, 3g ground fennel, 2g ground anise, 2g garlic powder, 1g black pepper, 0.5g crushed red pepper, and 0.5g dried oregano

Mix pork and seasonings for 2-3 minutes

Refrigerate sausage mixture

Combine 780g crushed tomatoes, 14g olive oil, 9g minced garlic, and 4.5g salt for sauce

Refrigerate sauce

Remove dough from fridge 2-3 hours before baking

Sprinkle cornmeal on parchment paper and counter

Press dough out with fingertips to 8-10 inches wide

Use rolling pin to roll dough to 10-12 inches

Stretch dough by hand using gravity and gentle pulling to 14-16 inches diameter

Lay dough on parchment paper

Spread 176g sauce over dough using bottom of spoon in circular motion

Sprinkle 8g Pecorino Romano and 8g Parmigiano Reggiano over sauce

Distribute 239g Italian sausage evenly across pizza

Fill gaps with 84g turkey pepperoni

Layer 112g fat-free mozzarella over meat

Top with 182g part-skim mozzarella

Sprinkle oregano over top

Bake at 500°F for 8-12 minutes until cheese is browned

Transfer to wire rack and cool for 2-3 minutes

Place back on pizza steel with oven door slightly cracked for 2-3 minutes to recrisp crust