Make the dough:

1. In a large bowl, combine the yeast, sugar, and warm water. Let sit for 5–10 minutes until foamy.
2. Add the flour, salt, and olive oil. Stir until a shaggy dough forms, then turn out onto a floured surface and knead for 5–7 minutes until smooth and elastic.
3. Place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 hour, or until doubled. (Store-bought pizza dough works too — skip directly to step 4.)

Make the skillet pizza:

1. Add 2 tablespoons of olive oil to a 12-inch cast-iron skillet and swirl to coat. Transfer the pizza dough to the skillet and gently press into a flat disc the diameter of the skillet. Let rise for 1 hour.
2. Preheat the oven to 500°F (260°C).
3. Press the dough into the corners of the pan with your fingertips. Spread the sauce over the dough, sprinkle with mozzarella, top with pepperoni slices, and grate Romano cheese on top.
4. Place the skillet on the stove over medium to medium-high heat and cook for 3 minutes.
5. Transfer the skillet to the oven and cook until the cheese is golden brown and crisp along the edges, 10–15 minutes.
6. Let cool slightly before serving.