1-Making the Dough: First off, mix up the dough by combining 2 cups of all-purpose flour, 3/4 teaspoon of instant yeast, 1/2 teaspoon of salt, 3/4 cup of warm water, and 1 tablespoon of olive oil until it forms a rough ball. Let it rest for 5 minutes, then do the stretch-and-fold technique four times every 5 minutes for a total of five reps. This helps build that perfect texture, folks!

2-Prepping and Baking: Once that’s done, coat the dough with the remaining tablespoon of olive oil and pop it in an airtight container in the fridge for at least 12 hours up to 72 hours works great. About 3 hours before baking, oil your skillet evenly, transfer the dough in, and press it to the edges, letting it rest as needed. Cover it and let it rise for 2 hours until it’s nice and puffy.

Preheat your oven to 450°F using both top and bottom racks. For assembly, sprinkle 1 cup of grated low-moisture mozzarella evenly to the edge, add dollops of the 1/2 cup pizza sauce mixed with 1 teaspoon Calabrian chili pepper paste, sprinkle 1 teaspoon of spicy pizza seasoning, and top with the remaining 1/4 cup mozzarella. Bake on the bottom rack for about 18 minutes until the cheese is bubbling and browning slightly.

After baking, microwave the 1/2 cup pepperoni on a paper towel for 10-15 seconds to cut the grease, then add it with the 1/4 cup grated aged Parmesan and pop it back in on the top rack for 3-5 minutes. Loosen the edges with a butter knife, remove carefully, sprinkle extra seasoning if you like, and slice it up. Total time? About 16 hours and 10 minutes, including prep, resting, and cooking.