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Mix dough, and perform 4 sets of stretch and folds during bulk fermentation (one set every 30 minutes).
Dough should rise by about 50% during this time.
Transfer the dough to the fridge for 24-48 hours.
On the day of baking, divide the dough into the desired number of pieces (350 grams per 12 inch round), ball each piece up, and place them into the pan.
Stretch the dough to the edges of the pan. If it doesn't stretch all the way, return every 30 minutes to give the dough another stretch until it reaches the edges.
Allow the dough to rise for about 2-4 more hours until it is very airy.
Top the dough with pepperoni, then cheese.
Bake at 550F for about 8-10 minutes, until the pizza is fully cooked through but not too charred around the edges.
Top the pizza with sauce, and serve.