Make the Dough (Mix + Rest): In a large bowl, whisk together flour, salt, sugar, and yeast.

Add warm water and 10 g olive oil. Mix with your hand or a wooden spoon until fully combined.

Knead briefly (3-5 mins) until the dough is slightly smooth (it will not get fully smooth yet).

Cover and let rest for 30 minutes.

Stretch and Fold: Perform 1 stretch-and-fold: grab a side of the dough, stretch it up, fold it over. Turn and repeat on all four sides.

Cover and rest 30 minutes. Repeat this process two more times, with 30-minute rests in between.

Bulk Rise: After the third stretch-and-fold, cover the dough and let it rise for 90 minutes until very puffy and elastic.

Pan Proof: Coat a 12” cast iron skillet generously with 1-2 tbsp olive oil.

Transfer dough to the skillet, flip to coat in oil, then gently press it toward the edges.

Let it rest 10 minutes, then press again if needed. Cover and let rise for another 60-90 minutes.

Prepare the Sauce: In a bowl or directly in the tomato can, add the herbs and salt.

Blend with an immersion blender (or mash well with a fork if using crushed tomatoes).

Par-Bake the Dough: Preheat oven to 500°F.

Par-bake the crust (no toppings yet) for 15 minutes until the top is set and the bottom begins to brown.

Top the Pizza: Sprinkle grated mozzarella all the way to the edges of the crust.

Spoon sauce over the cheese in dollops or stripes (Detroit-style red top).

Evenly layer on the pepperoni.

Final Bake + Broil: Return to the oven and bake for another 10 minutes, or until bubbling.

Turn the broiler on for 1-2 minutes to crisp and blister the top.

Finish: Use a spatula to scrape the edges and lift the pizza out — the crust should come out clean.

Rest on a wire rack for a few minutes.

Top with stracciatella, a drizzle of hot honey, grated Parmigiano Reggiano, and chiffonade basil.