In a small bowl, dissolve the active dry yeast in warm water and let it sit for 5 minutes until foamy.
In a large mixing bowl, combine bread flour, sugar, and salt.
Add the yeast mixture and 2 tablespoons of olive oil to the dry ingredients and mix until a sticky dough forms.
Knead the dough on a lightly floured surface for about 7-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.
Preheat your oven to 500°F (260°C).
Generously oil a 10-inch cast iron skillet with 2 tablespoons of olive oil, making sure to coat the bottom and sides.
Transfer the risen dough to the skillet and gently stretch it to fit the pan. If it resists, let it rest for 5 minutes and try again.
Distribute the Wisconsin brick cheese cubes evenly over the dough, making sure to cover the edges to create the signature crispy cheese crust.
Sprinkle the shredded mozzarella cheese evenly over the brick cheese layer.
Arrange the pepperoni slices evenly on top of the cheese.
Bake the pizza in the preheated oven for 15 minutes.
Remove the pizza from the oven and spoon the pizza sauce in three thick stripes across the top of the pizza.
Return the pizza to the oven and bake for an additional 8-10 minutes until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it cool in the skillet for 5 minutes before slicing and serving.