In the bowl of a stand mixer, combine the sugar and warm water, stirring briefly until the sugar begins to dissolve.

Sprinkle the active dry yeast over the water without stirring. Let it sit for about 10 minutes until it becomes foamy.

Add the salt, olive oil, and flour.

Using a dough hook, mix until the dough pulls away from the sides of the bowl and forms a smooth ball. Knead for about 1 minute.

Shape the dough into a ball by hand.

Lightly coat the mixing bowl with nonstick spray, return the dough to the bowl, and coat the top lightly as well.

Cover with a damp towel and let the dough rise in a warm place for about 1 hour.

In a saucepan, whisk together:

Tomato paste

Water

Basil

Onion powder

Salt

Oregano

Garlic powder

Heat over medium heat while stirring frequently.

Once the sauce becomes bubbly, remove it from the heat and stir in the grated Parmesan cheese until melted.

Allow the sauce to cool completely before using.

Preheat the oven to 500°F.

Lightly dust a 16-inch pizza pan with cornmeal.

Transfer the risen dough directly onto the pan and gently press it outward with your fingertips, starting from the center. Leave a slightly raised edge for the crust.

Spread half of the prepared pizza sauce evenly across the dough, stopping about ¾ inch from the edge.

Cover the sauce with an even layer of shredded mozzarella cheese.

Arrange the pepperoni slices closely together, beginning around the outside edge and slightly overlapping toward the center.

Bake for about 7 minutes, or until:

The crust is golden brown

The cheese is fully melted

The pepperoni is lightly crisp around the edges

Remove from the oven.

Run a pizza cutter or spatula around the edge to loosen the pizza from the pan.

Slice into 8 pieces and serve hot.