Combine the King Arthur unbleached all-purpose flour and Fleischmann's active dry yeast and fine sea salt in a large clear glass mixing bowl. Pour in the warm water at exactly 105°F along with the Pompeian olive oil. Use a sturdy wooden spoon to stir the mixture with a firm circular hand-motion for about 2 to 3 minutes until the dry ingredients absorb the liquid. You'll see the loose powder transform into a shaggy sticky mass that pulls away from the sides of the glass bowl. You will smell the faint earthy aroma of the activated yeast mixing with the flour. (I tried using colder water during my first test batch, the yeast refused to wake up and the dough stayed flat as a board so stick to the thermometer measurement.) Miss this window and leave dry flour pockets at the bottom then the dough won't hydrate properly. Stir firmly until no dry flour remains, proper hydration develops the gluten structure for a chewy crust.

Turn the sticky mass out onto a lightly floured wooden cutting board. Press the dough firmly away from you using the heel of your hand and then fold it back over itself. Rotate the dough 90 degrees after each fold and repeat this rhythmic kneading process for exactly 8 to 10 minutes until the surface is completely smooth. The dough will change from a lumpy wet paste into a smooth taut elastic sphere that bounces back when pressed with a finger. You will hear a soft slapping sound against the wood as the dough develops its strength. Shape it into a neat round ball and place it back inside the oiled bowl then cover it with a damp kitchen towel to rest for 45 minutes. Skip this long rest and the gluten networks will stay tight so the crust will snap back like a rubber band when you try to shape it later. Rest the dough until doubled, time relaxes the proteins so you can stretch the dough easily.

Punch down the risen dough to release the trapped gas. Transfer the dough back to the wooden cutting board and use a bench scraper to divide it into 4 equal pieces. Take one piece and use the palms of your hands to flatten it out into a 5-inch circle with an uneven rustic border. Press gently from the center outward to create a slightly thicker rim around the edges of each circle. Arrange the 4 shaped rounds onto a large aluminum sheet pan lined with parchment paper leaving about 2 inches of space between them. (My first attempt looked like a perfect grid but baking them with irregular rustic edges feels way more authentic.) If you don't leave enough space between the rounds on the pan they will expand and bake into each other during the par-bake phase. Space the circles unevenly on the pan, room allows the hot air to circulate so the borders crisp evenly.

Slide the aluminum sheet pan into a preheated oven at exactly 425°F. Bake the plain dough rounds for exactly 5 to 6 minutes without any toppings. Use a heavy oven mitt to rotate the pan 180 degrees halfway through the baking time to ensure even heat distribution. You'll see the pale dough puff up slightly and the surface will turn from wet and shiny to a dry matte finish. The kitchen will fill with the comforting aroma of baking bread as the outer crust sets. Remove the pan from the oven using your mitts and place it on a heat-safe surface. If you skip this step and top raw dough with sauce the moisture will soak deep into the starch and create a gummy layer. Bake at 425°F for 5 minutes, par-baking creates a crisp moisture barrier so the sauce never makes the crust soggy.

Spoon exactly 2 tablespoons of Mutti pizza sauce into the center of each par-baked crust. Spread the red sauce in a gentle circular motion using the back of the spoon while leaving a half-inch border around the edge. Scatter the shredded low-moisture mozzarella cheese unevenly over the sauce layer. Arrange the mini pepperoni slices over the cheese allowing a few pieces to overlap naturally. Sprinkle the finely grated Kraft parmesan cheese over the top to add a sharp savory finish. The red sauce will contrast sharply against the stark white shreds of cheese. If you pack the toppings too thick in the center the weight will prevent the dough from crisping and the cheese won't melt evenly. Scatter the ingredients loosely edge-to-edge, thin layers allow the cheese to melt quickly before the bottom crust burns.

Return the loaded aluminum sheet pan into the hot oven at 425°F. Bake for another 8 to 10 minutes until the cheese is completely melted and bubbly. Watch closely through the oven window during the final 2 minutes so the toppings do not scorch. You'll see the shredded mozzarella transform into a glossy molten sheet with scattered toasted amber spots. The mini pepperoni slices will curl upward at the edges and release tiny amounts of savory glistening oil. You'll hear the cheese loudly sizzling as you pull the pan out of the hot oven. Go past 10 minutes in the oven and the delicate dairy fats will separate completely which leaves your pizza greasy and dry. Bake until bubbling and toasted, high heat bubbles the cheese quickly so the mozzarella stays gooey and strings perfectly.