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To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl or the bowl of a stand mixer fitted with the dough hook, stir together the flour, sugar, Pizza Dough Flavor, yeast, and salt.
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Add the butter and mix to incorporate until the mixture is crumbly, with some pea-sized pieces of butter remaining, about 1 minute by hand or 2 minutes with the mixer.
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While mixing, gradually add the water, then mix until the dough is cohesive (it will be slightly sticky).
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Transfer the dough to a lightly floured surface and divide it in half (about 340g per piece). Gently shape each piece into a rough 3" x 5" rectangle. Wrap each piece tightly with plastic wrap or your favorite reuseable wrap and refrigerate for at least 20 minutes and up to 4 hours. The dough will not rise much, if at all.
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While the dough rests, preheat the oven to 400°F with a rack in the center. Line two baking sheets with parchment, or lightly grease.
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To fill and assemble the pizza pockets: Working with one piece at a time, unwrap and transfer the dough to a lightly floured surface. With a lightly floured rolling pin, roll the dough into an 8" x 18" rectangle, ensuring the corners are as square as possible.
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Using a sharp knife or pizza wheel, slice the dough in half lengthwise and in thirds crosswise to make six 4" x 6" rectangles.
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Brush the sides of each rectangle lightly with the egg wash. Portion 2 teaspoons of the pizza sauce into the center of each rectangle, followed by 2 tablespoons (14g) of the mozzarella. Sprinkle a pinch of the pizza seasoning over each. Add 1 tablespoon (about 6g) of finely chopped pepperoni on top of the cheese, if desired.
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Starting from one short side, carefully fold the dough in half to cover the filling and create a 4" x 3" rectangle. Immediately press the edges gently to close, then use the tines of a fork dipped in flour to seal the edges. Transfer to one of the prepared baking sheets. Repeat with the remaining rectangles.
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To make the topping: In a small bowl, stir together the Parmesan cheese and pizza seasoning until well combined.
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Brush the surface of each pizza pocket with the egg wash. Sprinkle a scant 1/4 teaspoon of the topping mixture onto each one. Use kitchen scissors to snip two 1/2" slits in the top of each pizza pocket to vent steam.
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Bake the pizza pockets for 20 to 25 minutes, until golden brown. Remove from the oven and let cool slightly before serving. While the first batch of pizza pockets bakes, use the remaining dough, filling, and topping to assemble six more pizza pockets, then bake as directed.
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Storage information: Store leftover pizza pockets in the refrigerator, covered, for up to 3 days. To reheat, place pizza pockets on a wire rack set on a baking sheet, cover loosely with foil, and bake at 350°F for 20 minutes, or until warmed through.
