In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine 3 cups of bread flour and the salt. Create a well in the center and pour in the yeast mixture, olive oil, and white vinegar. Mix with a wooden spoon until the dough starts to come together.
Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until it’s smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot until it doubles in size, about 1-2 hours.
While the dough is rising, preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat up as well.
Once the dough has risen, punch it down to release any air bubbles. Roll it out to your desired thickness.
Transfer your rolled-out dough onto a baking sheet lined with parchment paper or directly onto your hot pizza stone. Spread the pizza sauce evenly across the surface, sprinkle the mozzarella cheese, layer on the pepperoni, and finish with parmesan and Italian seasoning.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Let it cool for a few minutes, then slice into wedges and serve hot.
