In a large bowl, combine 00 tipo flour, diastatic malt powder (optional), sugar, and fine sea salt. Mix them together.

In a separate container with lukewarm water (95°F / 35°C), whisk in instant yeast until dissolved.

Pour the yeast water into the flour mixture and mix by hand until a rough dough comes together. Then, knead for about 5 minutes until you get a smooth, supple dough.

Roll the dough into a tight ball, place it in a greased bowl, cover with plastic wrap, and let it rise in the fridge overnight for the best flavor.

After the overnight proof, punch the air out of the dough and divide it into three even pieces, each weighing about 300-325 grams.

Roll each piece into a tight ball. Place them on a baking sheet that's been greased, floured, and dusted with semolina. Cover with greased plastic wrap and let them proof at room temperature for 2-3 hours.

In a medium saucepan over medium heat, add olive oil. Once it starts to heat up, add thinly sliced garlic and sauté for about one minute.

Add red pepper flakes and toast for about 30 seconds until fragrant.

Add crushed San Marzano tomatoes, a pinch of sugar, salt, pepper, dried thyme, and dried oregano. For extra flavor, you can add a couple of pieces of pepperoni.

Bring the sauce to a simmer and let it reduce for 8 minutes until it has thickened.

Pour the sauce into a bowl, adjust seasoning with salt if needed, and stir in unsalted butter until it's fully melted and emulsified.

For the cheese mix, grate and combine low-moisture mozzarella, Monterey Jack cheese, and Parmigiano Reggiano.

To make the garlic butter, melt salted butter in a saucepan. Add garlic powder, onion powder, and MSG. Remove from heat, then stir in grated garlic and flaky salt.

Buy a whole pepperoni stick and slice it thinly, a little over a quarter inch thick.

Preheat your pizza oven to 700-750°F (370-400°C).

Take a proofed dough ball and stretch it by pressing out from the center, leaving a thicker crust. Gently stretch it to a 10-12 inch circle.

Place the stretched dough on a pizza peel. Lightly spread the sauce, sprinkle generously with the cheese mixture, brush the crust with olive oil, and arrange the pepperoni slices on top.

Launch the pizza into the hot oven. Bake for 25-30 seconds, then rotate 180 degrees and bake for another 25-30 seconds until cooked.

Remove the pizza from the oven and immediately brush the crust with the prepared garlic butter. Slice and serve.

Generously grease a 10-inch cast-iron skillet with about 3 tablespoons of olive oil. Take one of the unproofed dough pieces, shape it into a light ball, and place it in the center of the pan.

Press and stretch the dough towards the edges. It won't reach yet, so cover and let it rest for 10 minutes. After resting, stretch it again until it nearly reaches the edges.

Cover the pan with greased plastic wrap and let it proof at room temperature for 2-3 hours. While proofing, preheat your home oven to its maximum temperature, around 500°F (260°C).

Once proofed, gently press down the center of the dough. Top with sauce and a generous amount of the cheese mixture. Drizzle with a little more olive oil and sprinkle with black pepper.

Bake in the preheated oven for 15-20 minutes, until the cheese is melted and browned and the crust is deeply golden and crispy on the bottom.

Remove the pizza from the oven. Immediately brush the crust with garlic butter. Garnish with thinly sliced chives, freshly grated parmesan, and a drizzle of spicy honey if desired.