Directions

1. To make the Pizza Dough: In a stand mixer, combine flour and diastatic malt and mix on low. In a small bowl, whisk warm water and yeast. With the mixer on low, slowly add ice water, reserving a little. Add warm water mixture, using reserved ice water to loosen any remaining yeast in the bowl, and mix for 1 minute. Scrape dough from the dough hook, add salt, and mix for 1 minute. Scrape the dough hook, add oil, and mix for 1 minute.
2. Transfer dough to a work surface and knead for about 2 minutes. Cover and let rise for 1 hour, then stretch and fold 3 times every 20 minutes. Refrigerate for 24 hours. Measure 23 ounces (discard or reuse remaining) and refrigerate for 12 to 24 hours.
3. To make the Sauce: Using an immersion blender, combine crushed tomatoes, tomato paste, oregano, salt, garlic, and red pepper flakes. Add whole peeled tomatoes and continue blending until no longer whole. Stir in basil. Refrigerate overnight.
4. To make the Garlic Oil: Combine garlic and oil and set aside overnight.
5. To prepare the Pizza and Garnishes: Remove dough from the refrigerator and set aside at room temperature for 1 hour. Coat the bottom and sides of a 13.25-inch pre-seasoned cast iron skillet with butter, then add oil to bottom. On a work surface, press dough into a 13.25-inch round. Transfer dough to the skillet, pressing it slightly up the sides. Cover, set aside in a warm area, and let rise for 1 1/2 to 2 hours.
6. Preheat the oven, with a stone or steel on the bottom, to 485 to 500°F. Set skillet on the stone or steel and prebake for 6 to 7 minutes, or to desired doneness. Transfer dough from the pan to a cooling rack. Set aside until ready to use.
7. Return parbaked pizza to skillet, recoating with butter if needed. Arrange half of Cheddar around edge. Top with Mozzarella, Provolone, remaining Cheddar, and pepperoni. Bake on the stone or steel for 10 minutes, then rotate and bake for 4 to 6 minutes. Use a spatula to loosen pizza and remove from pan. Check bottom for doneness and, if needed, bake directly on the stone or steel for 1 minute.
8. Set pizza on a cooling rack for 1 to 2 minutes, then cut into 8 slices. Sprinkle with oregano and spoon on 1 1/4 to 1 1/2 cups of warm sauce, in stripes. Top with dollops of ricotta, basil, and a drizzle of some garlic oil. Grate Gouda over top.