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Dough Preparation: In a small bowl, mix 3/4 cup warm water and 1 tsp sugar. Sprinkle 1 packet (2 1/4 tsp) active dry yeast on top and let it sit for 5-10 minutes until foamy. In a stand mixer with a dough hook attachment, combine 2 1/4 cups all-purpose flour and 1 tsp salt. With the mixer running on low, slowly add the yeast mixture and 2 tbsp olive oil. Mix until a dough forms. Increase the speed to medium and knead for at least 5 minutes until the dough is smooth and elastic. Lightly oil a large bowl with olive oil. Place the dough in the bowl, turning it to coat with oil. Cover with plastic wrap and refrigerate for at least 24 hours.
Sauce Preparation: In a bowl, combine 1 (14 oz) can crushed tomatoes, 1 tsp salt, 1/2 tsp freshly cracked black pepper, 1 tsp dried oregano, and 2 tbsp tomato paste. Mix well and set aside.
Pizza Assembly: Preheat the oven to 475°F. Remove the pizza dough from the refrigerator and let it come to room temperature for about 30 minutes. Press the dough into a cast iron pan, spreading it evenly to the edges. Heat the pan on the stove over medium-high heat for about 5 minutes. Spread a layer of the tomato sauce over the dough, leaving a small border around the edge. Sprinkle 8 oz freshly shredded low moisture mozzarella cheese on top and add pepperoni slices.
Baking: Transfer the pan to the preheated oven and bake for 12 minutes, or until the crust is golden and the cheese is bubbly. Remove from the oven and immediately sprinkle freshly grated Parmesan cheese on top.

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