In a large bowl, combine 3 cups of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of salt, and 2 teaspoons of active dry yeast. Mix until well blended. Add 1 cup of warm water and 2 tablespoons of olive oil, stirring until a sticky dough forms.

Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic. Add more flour if necessary.

Place the dough ball in a greased bowl, cover, and allow to rise in a warm place for approximately 30 minutes or until doubled in size.

Preheat oven to 475°F (245°C) and heat a cast iron skillet on the stove over medium heat for 5-7 minutes.

Once risen, punch down the dough, reshape it into a circle or rectangle to fit the skillet, pressing to the edges.

Transfer the dough to the hot skillet, pressing edges to form a lip. Spread a layer of pizza sauce, leaving about a 1 cm border.

Sprinkle shredded mozzarella cheese, add pepperoni slices, and top with oregano and red pepper flakes.

Drizzle olive oil around the crust edge. Bake for 12-15 minutes until the crust is golden and cheese is bubbling.

Remove from oven, let cool, slice, and serve straight from the skillet.