Add the water, sugar, and yeast to the bowl of a stand mixer and let it bloom for about 10 minutes.

Add in 2 cups of the flour along with the salt to the yeast mixture and stir to mix. Slowly add the rest of the flour and knead the dough with the dough hook until it comes together. This will take about 10 minutes.

In a 9 x 13 non-stick metal pan, add 3 tablespoons of olive oil to the pan. Make sure to coat all the corners and sides of the pan by using a brush.

Place the dough in the pan and try to flatten the dough to cover the bottom of the pan. Flip the dough a couple of times to coat it completely with the olive oil. If the dough does not cover the bottom of the pan, don't worry. The dough will rise and eventually cover the whole pan once it is risen. Cover the pan loosely with a plastic wrap or a kitchen towel and let it rise until the dough fills the baking pan, about 2 hours.

Preheat the oven to 475 degrees F.

If the dough has risen unevenly, gently tap the dough with your fingertips to make the even surface. Be careful not to deflate the dough completely.

Spread the pizza sauce evenly on top of the dough.

Sprinkle the cubed and shredded mozzarella cheese on top. Place the pepperoni slices.

Bake the pizza in the 475 degree F oven for 17 to 20 minutes until all the cheese melts.

Take the pizza out of the oven and let it cool for a couple of minutes.

Using a spatula, loosen up the edges of the pizza in the pan. The pizza should slide out. Slice them into 12 pieces and serve.