Combine lukewarm water, sugar, and yeast in a large bowl. Stir until dissolved.

Gradually add bread flour and salt, mixing until a shaggy dough forms.

Knead by hand or with a stand mixer fitted with a dough hook for 7-8 minutes until smooth and elastic. Add olive oil and knead just until incorporated.

Lightly oil a large bowl, place the dough inside, and cover with plastic wrap or a damp towel.

Cold Fermentation: Refrigerate the dough for 12-24 hours. This slow fermentation develops flavor and improves texture.

Before Baking: Remove the dough from the refrigerator and let it come to room temperature (about 2 hours) before proceeding.

Heat olive oil in a medium saucepan over medium heat.

Add minced garlic and sauté until fragrant, about 30 seconds.

Stir in crushed tomatoes, sugar, salt, and oregano. Simmer for 20 minutes or until slightly thickened.

Remove from heat and let cool to room temperature.

Generously grease a 9x13-inch Detroit-style pizza pan or a dark baking pan with olive oil.

Punch down the dough and transfer it to the pan. Gently stretch it to the edges. If it resists, let it rest for 15 minutes, then try again.

Cover and let it rise in the pan for 30 minutes, until puffy.

Preheat your oven to 500°F (260°C) and position a rack in the lowest slot.

If using, layer the pepperoni directly on top of the dough.

Spread the diced brick cheese (or the cheddar-mozzarella blend) evenly over the dough, ensuring the cheese touches the edges of the pan to create caramelized, crispy edges.

Spoon or dollop the sauce in three lengthwise rows or spread evenly, leaving some cheese exposed.

Bake the pizza on the lowest rack for 12-15 minutes, or until the cheese is bubbly and the edges are deeply caramelized.

Remove the pizza from the oven and let it rest for 5 minutes. Run a spatula around the edges to loosen the crust.

Transfer the pizza to a cutting board, slice into squares, and serve.

Optionally garnish with torn fresh basil leaves for a bright, herbaceous finish.