In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Mix the tomato sauce and tomato paste in a medium bowl until combined. Add the Italian seasoning, oregano, fennel seed, garlic powder, onion powder, salt, sugar, black pepper and crushed red pepper and mix well.
Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
Evenly spread the pizza sauce over the pizza dough. Chop up half of the pepperoni and add on top of the sauce. Top with the cheese and then the rest of the pepperoni.
Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown. Remove from oven and sprinkle with some dried oregano.