In a large bowl, combine all-purpose flour, warm water, instant yeast, salt, and olive oil. Mix until it forms a smooth ball of dough. Knead for about 5 minutes until elastic and slightly sticky.

Place your dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

In a separate bowl, mix crushed tomatoes, garlic powder, dried oregano, and red pepper flakes. Stir until well blended. Taste and adjust seasoning if desired.

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it inside to heat as well.

On a floured surface, punch down the risen dough and roll it out into a rectangle that fits your pan. Transfer it to a greased baking pan, stretching to fit the edges neatly.

Spread a generous layer of the sauce over the dough, leaving a little room at the edges for the crust. Layer on the spicy pepperoni, followed by mozzarella cheese, and sprinkle with Parmesan.

Place your pizza in the oven and bake for 15-20 minutes or until the crust is golden brown and the cheese is bubbling and slightly browned.

Once out of the oven, add fresh basil leaves on top for an aromatic touch. Slice and serve hot.