Combine warm water, yeast, and sugar in a large bowl or stand mixer. Let sit for 5 minutes until foamy. If the mixture does not foam, your water may have been too hot or the yeast is expired. Start over with fresh yeast.

Add olive oil and kosher salt. Gradually mix in bread flour until a dough forms. Knead for about 5 minutes until smooth and slightly tacky but not sticky. Add flour one tablespoon at a time if needed.

Cover the dough and let it rise for at least 20 minutes at room temperature. For best flavor, refrigerate overnight and pull it out 30 minutes before use.

Place a pizza stone or rimmed baking sheet on the bottom third of your oven. Preheat to 550 degrees F or as high as your oven will go. Set a timer for 30 full minutes to ensure the stone is thoroughly heated.

Stretch one dough ball into a 12-inch round on a lightly floured surface. Transfer to parchment paper and brush with 1 tablespoon olive oil. Slide onto the hot stone and par-bake for 3 to 4 minutes until the crust begins to puff and set.

Carefully slide the parchment out from under the crust, leaving it directly on the stone. Spread pizza sauce evenly over the crust leaving a half-inch border. Top with shredded mozzarella, pepperoni, and Parmesan.

Bake for an additional 5 to 8 minutes until the cheese is golden and bubbling and the crust edges are deep brown. Remove from oven, rest for 2 minutes, slice, and serve hot.