Start by activating yeast. In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it gets foamy and smells like bread – this tells you the yeast is alive and ready to work.

Add 2 tablespoons olive oil to foamy yeast mixture, then mix in 2 cups of the flour and salt. I like to start with a wooden spoon, then switch to using my hands when it gets too thick. Gradually add the remaining ¼ cup flour until the dough pulls away from the sides of the bowl and feels slightly sticky but manageable.

Turn the dough onto a floured surface and knead for about 5-7 minutes. You’ll know you’re done when the dough becomes smooth and springy – if you poke it with your finger, it should slowly bounce back. Shape it into a ball.

Lightly oil a clean bowl with olive oil, place your dough ball in it, and flip it once to coat both sides. Cover with a damp kitchen towel and let it rise in a warm spot for about 45-60 minutes, or until it’s doubled in size.

While you’re waiting, place your pizza stone or baking sheet in the oven and preheat to 450°F.

Once doubled, punch down the dough and turn it onto a piece of parchment paper dusted with cornmeal. Using your hands, gently stretch the dough into a 14-inch circle. Don’t use a rolling pin – this will push out all those nice air bubbles. If the dough keeps springing back, let it rest for 5 minutes and try again.

Brush the edges of the crust with olive oil – this will give you that golden, crispy crust. Spread your pizza sauce in a thin layer, leaving about ½ inch around the edges bare.

Layer on about 1½ cups of the mozzarella, arrange your pepperoni slices (I like to overlap them slightly since they’ll shrink), then sprinkle the remaining ½ cup mozzarella on top.

Sprinkle with Italian seasoning and Parmesan cheese. Using the parchment paper as a sling, carefully slide your pizza onto the preheated stone or baking sheet.

Bake for 15-18 minutes, or until the cheese is bubbly and spotted with golden brown patches, and the crust is golden brown on the bottom.