In a large bowl, combine bread flour, instant yeast, sugar, and diastatic malt powder if using.

Add 1 cup lukewarm water and mix until the dough just comes together. Kneading is not necessary. The dough should be slightly sticky but not unmanageable. If it feels dry, add more water 1 tablespoon at a time.

Cover and let the dough rest for 20 to 30 minutes.

Sprinkle the salt over the dough. With slightly wet hands, pinch and fold the dough repeatedly until the salt is fully incorporated. Cover again and place in a warm spot.

Perform 3 to 4 sets of stretch and folds every 30 minutes. Lightly brush your hands with a little neutral oil to prevent sticking.

In a small bowl, mix melted butter, minced garlic, parsley, dried oregano, parmesan, black pepper, and a pinch of salt until combined.

Grease your pan with 1 tablespoon neutral oil.

Transfer the dough directly into the pan after the final stretch and fold. Gently press it toward the edges. If it resists, let it rest 10 to 15 minutes and press again.

Let the dough proof in the pan for about 1 to 2 hours, until doubled and very airy.

About halfway through the pan proof, optionally place a pizza steel on the bottom rack of your oven and begin preheating to 500°F.

Mix the marinara sauce and heavy cream together until smooth.

Brush the top of the dough lightly with the garlic butter.

Spread the marinara cream sauce evenly over the dough.

Scatter the cubed mozzarella and Monterey Jack evenly over the top.

Add beef or turkey pepperoni and jalapeños.

Place the pan directly on the bottom rack or on the fully preheated pizza steel if using. Bake for about 14 minutes, or until the cheese is deeply golden and the edges are crisp and caramelized.

Remove from the oven and carefully transfer the pizza out of the pan onto a wire rack. Let cool slightly so the bottom stays crisp.

Slice and top each piece with a spoonful of stracciatella and a drizzle of hot honey.