2 1/2 cups flour (I'm using bread flour but you could use all-purpose)
1 tablespoon kosher salt
1 teaspoon instant yeast (see Cook's Note)
1/4 cup olive oil, plus more for the baking sheet
1 pound sliced lunch meat (I'm using pepperoni)
1 pound cheese (I'm taking mozzarella)
2 ounces Parmesan, grated
If you prefer fresh yeast, use .33 ounces fresh for a teaspoon of instant yeast. For more ingredient substitution ideas, see the article below.