Mix all dough ingredients until evenly moist with no dry pockets. Cover tightly and let rise at least 8 hours and up to 24 hours.

Pour 2 tablespoons oil into each of two 10- to 12-inch cast-iron skillets and swirl to coat. Divide dough in half and gently form each piece into a loose ball by repeatedly pulling and tucking the sides underneath.

Place each dough ball smooth-side down in the oil, flip to coat, and gently flatten with your palm. Cover each skillet tightly with plastic wrap and leave undisturbed at room temperature for 2 hours.

Preheat oven as high as it will go, preferably 550°F. Remove plastic wrap. If needed, gently pull dough to the skillet edges and release any large trapped air bubbles.

Spread half the sauce over each pizza all the way to the edges. Divide mozzarella and pepperoni evenly between pizzas. Add half the basil now if using.

Bake 12 to 20 minutes, until the bottom is crisp and deep brown and the top is bubbly and golden to deep golden brown.

Slide pizzas onto a cutting board. Scatter with remaining basil if using. Rest 5 minutes, slice into wedges, then rest another 3 minutes before serving.