Combine 1 ½ cups lukewarm water, 1 tbsp sugar, and 1 tbsp yeast in a small bowl. Mix and let it sit for ten minutes for the yeast to bloom.

In the meantime, make the pizza dough. Add 4 ½ cups flour, 3 tbsp milk powder, and 1 tsp kosher salt in a stand mixer. Mix to incorporate.

Next, add the bloomed yeast, mix for about two minutes, then gradually add 3 tbsp olive oil. Continue mixing for another ten minutes.

Once done, remove the dough, shape it into a ball, then transfer it to a greased large bowl with avocado oil spray. Cover it with a kitchen towel and let it rise for 45 minutes.

In a medium saucepan over medium heat, add 8 oz tomato sauce and 6 oz tomato paste. Stir, then season with ½ tsp garlic powder, ½ tsp oregano, ½ tsp basil, and ½ tsp kosher salt. Continue to stir until combined and the sauce is warmed up. Set aside.

Back to the dough, transfer it to your working space, and divide it into three dough balls (preheat your oven to 475 degrees F at this point).

Take each and form it into its own little balls. Next, grease your cast-iron pan with 1 tbsp olive oil, coating the bottom nicely.

Take your dough ball, stretch it out, and place it into the pan. Fill the pan with the dough and go up to the side a little bit to form the crust.

Now, take enough sauce and spread it over the dough. After this, add some shredded mozzarella cheese and some pepperoni slices.

Place it in the preheated oven and bake for about 13 minutes or until the dough is browning on the edges.

In the meantime, make the parmesan herb crust seasoning. Combine 1 tbsp melted butter, 1 ½ tsp finely grated parmesan cheese, ½ tsp garlic powder, ½ tsp oregano, ½ tsp basil. Mix well.

Once the pizza is done baking, brush the crust with the mixture. Serve and enjoy!