Spicy Pepperoni Pan Pizza

In a medium-sized mixing bowl, combine the flour, salt, yeast, water, and 1 tablespoon of olive oil. Stir the mixture together using a silicone spatula or wooden spoon. Once the dough comes together into a rough mass, use your hands to gather any stray bits and form the dough into a cohesive ball.

Cover the bowl with a lid or kitchen towel and let it rest for 5 minutes. Meanwhile, set aside a small bowl of lukewarm water. After 5 minutes, dip your hand into the water and gently stretch the dough by tucking your fingers under and pulling the bottom of the dough over the top. Repeat this stretching and folding four times, rotating the bowl 90º each time. Cover again and rest for 5 minutes. Repeat this process five times in total.

Once the dough has been stretched and has rested, drizzle with olive oil and turn it to coat. Transfer the dough to an airtight container or tightly cover the bowl with beeswax wrap or plastic wrap. Refrigerate for at least 12 hours, up to 72 hours.

While the dough rests, mix the pizza sauce with the Calabrian Chili Pepper Paste. Set aside for later use.

About 3 hours before serving, remove the dough from the fridge. Pour 1 tablespoon of olive oil into a 10" cast-iron skillet, spreading it evenly with a basting brush or paper towel. Transfer the dough to the pan, using your fingertips or knuckles to gently press the dough outward toward the edges. If it resists or shrinks back, cover with a paper towel and rest for 5-10 minutes before pressing again. Repeat until the dough reaches the pan's rim.

Transfer the dough ball to the pan. Use your fingertips (or you can try using your knuckles as I did) to "poke" the dough, pressing it outward toward the edges of the pan as you go. At first, the dough might shrink back or resist the spreading, but that's normal. After you've spread it out a little bit, cover it with a paper towel and let it rest for 5-10 minutes. After the time has passed, uncover and poke it out toward the edges some more. If it still doesn't reach the rim, cover and let it rest again before poking it one more time.

Cover the dough with a paper towel and allow it to rise undisturbed for 2 hours. The dough will puff up during this time.

Preheat your oven to 450°F, positioning one rack at the top and one at the bottom. Sprinkle 1 cup of mozzarella evenly over the entire crust, making sure to cover all the way to the edges. I mean it! TO THE EDGES!! Dollop the pizza sauce mixture over the cheese, followed by a teaspoon of pizza seasoning. Sprinkle the remaining mozzarella on top.

Place the skillet on the bottom oven rack and bake for 18 minutes, until the cheese is bubbling and beginning to brown. While baking, arrange the pepperoni on a paper towel-lined plate and microwave for 10-15 seconds to release excess grease.

After 18-20 minutes of baking, pull the pizza from the oven and arrange the pepperoni slices evenly over the top. Sprinkle with freshly grated Parmesan and return the skillet to the top oven rack for an additional 3-5 minutes to finish cooking.

Remove the pizza from the oven and run a butter knife around the edges of the pan to loosen the crispy cheese crust. Carefully lift the pizza from the pan using heavy-duty spatulas and transfer it to a cutting board. Sprinkle with additional pizza seasoning, if desired. Use kitchen shears or a sharp pizza cutter to slice. Dassit!