In a bowl, whisk together flour, salt, and baking powder. Add warm water and olive oil. Stir with a fork until a shaggy dough forms, then knead in the bowl for 1 minute until smooth. Cover and rest 5 minutes.

Divide dough into 2 equal pieces. On a lightly floured surface, roll each into an 8-inch circle, about 1/8-inch thick.

Heat a 10-inch cast iron or nonstick skillet over medium-high heat. Add 1 teaspoon olive oil and spread it around. Place one dough circle in the skillet. Cook 2-3 minutes until bubbles form and bottom is golden brown. Flip.

On the cooked side, spread half the pizza sauce, leaving a 1/2-inch border. Sprinkle half the mozzarella, then arrange 6-8 pepperoni slices. Cover the skillet with a lid (or a baking sheet) to trap steam. Cook 2-3 minutes until cheese melts and bottom is golden.

Transfer to a cutting board. Repeat with remaining dough. Garnish with fresh herbs if desired. Slice and serve hot.