Add 1 cup all-purpose flour, salt, sugar and RapidRise yeast to a medium sized bowl. Quickly combine the dry mixture with a whisk.

Then add the tablespoon of olive oil and water. Mix until well combined. It will be sticky.

Flour a surface and your hands. Add the dough to the surface and begin kneading flour into the dough. Continue to knead and rotate the dough, adding small amounts of flour until everything is mixed together.

Do a little kneading and form a ball. At this point, the dough should not be super sticky.

Take a large bowl and coat with quality olive oil. Add the dough to the bowl, cover with plastic wrap, and let rise at room temperature for at least 2 hours (3 hours is better).

When ready, preheat the oven to 450 F.

Roll out the dough on a lightly floured surface.  It should be pretty pliable and easy to work with.  Make sure you stretch to about 12 inches in diameter.

Transfer to a prepared round pizza pan or stone.

Top the pizza dough with sauce leaving a 1/2 inch of edges for the crust bare.

Sprinkle on the cheeses then add the pepperoni slices.

Stir together the melted butter, oregano, garlic powder, Italian seasoning and pinch of salt.  Brush the butter over the edges of the crust. If using a pizza pan with holes, place a large baking sheet under it or on the bottom shelf to help catch oil drippings.

Place on lower shelf and bake for 18 minutes or until the crust is golden and the cheese is bubbling.

Allow the pizza to rest for 5 minutes then slice and serve.