In a medium saute pan, add 1Tbs. olive oil and saute the garlic until fragrant (about two minutes over medium heat). Add the tomato sauce, sugar, salt and pepper and bring to a simmer. Remove the pan from the heat and let it cool. Place the sauce in a plastic or glass bowl and refrigerate.  As with the dough, I typically let the sauce rest for 24 hours before making the pizzas.

In a medium saute pan, add 1Tbs. olive oil and saute the garlic until fragrant (about two minutes over medium heat). Add the tomato sauce, sugar, salt and pepper and bring to a simmer. Remove the pan from the heat and let it cool. Place the sauce in a plastic or glass bowl and refrigerate.  As with the dough, I typically let the sauce rest for 24 hours before making the pizzas.

Preheat the oven to 500-550 degrees, and place the baking rack on the second from the bottom position.

Using a metal cake pan or metal-sided pan (I used a heavy-duty 10” x 14” steel sided baking pan) pour two Tbs. olive oil into the pan and stretch the dough to fit onto the sides of the pan.

Layer 1/2 of the pepperoni evenly on the dough and spread the cheese on top.

With a large metal spoon or ladle, spread three evenly spaced lines of sauce over the cheese and add the additional pepperoni on top.

Place the pan in the oven and bake until the cheese becomes golden and the edges begin to blacken.

Remove the pizza from the oven and remove the pizza with a metal spatula working all sides from the pan. Place it on a wooden cutting board.

Let the pizza cool a few minutes and cut the pizza evenly into squares with a pizza cutter.

Serve immediately.