In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the bread flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6 minutes.
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
While the dough is rising, prepare the sauce by combining crushed tomatoes, olive oil, oregano, garlic powder, onion powder, salt, and black pepper in a bowl. Stir well and set aside.
Once the dough has risen, preheat your oven to 500°F (260°C). Place a 10-inch cast iron skillet in the oven to heat for 10 minutes.
Carefully remove the hot skillet from the oven and drizzle a tablespoon of olive oil to coat the bottom and sides.
Transfer the dough to the skillet and gently press it out to the edges. It will be thick and airy.
Spread the shredded cheese evenly over the dough, making sure to cover all the way to the edges to create a crispy cheese crust.
Add pepperoni slices evenly on top of the cheese if using.
Spoon the prepared tomato sauce over the cheese in three stripes or dollops, leaving some cheese visible.
Bake the pizza in the oven for 15-20 minutes until the cheese is bubbly and golden brown and the crust is crisp.
Remove the skillet from the oven and let the pizza cool for 5 minutes before slicing and serving.