Add 2½ cups bread flour, 1½ teaspoons active dry yeast, 1 teaspoon kosher salt and 1 cup warm water to the bowl of a stand mixer fitted with a dough hook. Mix on low until combined and shaggy.

Cover and let rest for 10 minutes, then continue mixing on medium low until a smooth dough is formed. This will take 3 to 5 minutes.

Drizzle 1 tablespoon olive oil into a bowl to coat the bottom and sides. Transfer the dough and cover. Allow to rest until doubled in size, about 2 hours.

Brush remaining 2 tablespoons olive oil into the bottom and sides of a 9-inch by 13-inch pan. Stretch and press the dough into the pan. Cover and let rest for another 10 minutes.

Continue to stretch the dough until it reaches from edge to edge of the pan. Cover again and let rest for 30 minutes while you make the sauce.

Preheat oven to 500 degrees F. Place an oven rack on the lowest position.

Heat 1 tablespoon olive oil into a medium saucepan. Add in 3 cloves minced garlic and cook for 1 to 2 minutes on medium heat.

Add in 2 teaspoons dried oregano, 1 teaspoon dried basil and 1 teaspoon onion powder. Stir and cook for about 30 seconds.

Pour in 28 ounces canned crushed tomato and season with ¾ teaspoon kosher salt. Bring to a simmer, then reduce heat and cook, stirring occasionally, for about 10 minutes.

Add in 2 tablespoons tomato paste and stir to combine. Continue simmering on low, until sauce is thickened and slightly reduced. Remove from heat and set aside.

Spoon sauce onto the dough and use the back of a spoon or a spatula to evenly spread it all the way to the edges. You can reserve about ½ to 1 cup of the sauce for dipping.

Layer on sliced mushrooms, sliced green olives and thinly sliced red onion in an even layer. Top with cubed brick cheese, ensuring cheese is evenly spaced all the way to the edges of the pan.

Place pan in the center of the bottom rack of preheated oven. Bake for 15 minutes, or until cheese is melted and starting to brown. Edges will be slightly burnt where the cheese meets the pan.

Remove pizza from oven. Let rest for 5 to 10 minutes.

Use a spatula to transfer pizza onto a cutting board. Slice the pizza into 12 square or 8 rectangle pieces. Top with fresh basil and red pepper flakes (optional) to serve.