Detroit Style Pizza

Ingredients

• 2 cups plus 2 tablespoons (about 9 1/8 ounces) bread flour, plus more for work surface and as needed
• 1 cup warm water (105°F to 110°F)
• 1 teaspoon instant or quick-rising yeast (from 1 [1/4-ounce] package)
• 2 ½ teaspoons kosher salt, divided
• 5 tablespoons extra-virgin olive oil, divided, plus more for greasing bowl
• 2 garlic cloves, finely chopped (1 teaspoon)
• 1 ½ teaspoons dried oregano
• 1 teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 (28-ounce) can crushed San Marzano tomatoes
• 5 ounces pepperoni (preferably with natural casing), thinly sliced (1 cup), divided
• 8 ounces Wisconsin brick cheese or low-moisture part-skim mozzarella cheese, cut into small cubes (1 1/2 cups)
• 4 ounces thinly sliced provolone cheese (10 slices), torn into bite-size pieces (1 cup)

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