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 kosher salt. Add the yeast mixture and 2 tablespoons olive oil.
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 a clean towel or plastic wrap, and let it 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 mixing crushed tomatoes, oregano, garlic powder, onion powder, crushed red pepper flakes, salt, and 1 tablespoon olive oil in a bowl. 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 grease it generously with olive oil.
Transfer the dough to the skillet and press it evenly to the edges. The dough will be thick and should fill the skillet.
Distribute the shredded brick cheese evenly over the dough, making sure to spread it all the way to the edges to create the signature crispy cheese crust.
Add sliced pepperoni evenly over the cheese if using.
Spoon the prepared tomato sauce in three thick stripes across the top of the cheese and pepperoni.
Bake the pizza in the oven for 20-25 minutes until the crust is golden brown and the cheese is bubbly and caramelized around the edges.
Remove the pizza from the oven and let it cool in the skillet for 5 minutes before slicing and serving.