Pour water into a large bowl and sprinkle yeast and sugar on top. Mix briefly with a dough whisk or wooden spoon, then let sit until the yeast has bloomed, about 10 minutes.

Stir in olive oil and salt. Add all-purpose flour and bread flour and stir with the dough whisk or a wooden spoon until no dry streaks of flour remain.

Cover the bowl and allow to rise for 45 minutes.

Uncover the bowl and perform a stretch and fold process using wet hands. Cover again and let sit for another 30 minutes. Repeat this process three more times at 30-minute intervals.

After the final rise, transfer dough into a lightly oiled 9x13-inch metal cake pan and gently stretch it into the corners. Cover and let rise for about 1 hour.

Preheat the oven to 450°F (230°C) and prepare the toppings.

Dimple the surface of the dough with oiled fingers and top with mozzarella cheese, marinara, Parmesan cheese, and pepperoni.

Bake in the preheated oven for 25-30 minutes, until golden brown and bubbly.