In the bowl of a stand mixer, combine all ingredients. Use the flat beater attachment to mix at high speed for 2 minutes, then switch to the dough hook and knead at medium speed for 7 minutes. The dough should be smooth and quite soft; it will not pull away cleanly from the sides of the bowl.
Transfer the dough to a large lightly greased bowl or container (a 2-quart dough bucket works well here). Allow the dough to rise, covered, for 45 minutes then refrigerate for at least 4 hours or up to 36 hours; this step will develop the crust’s flavor.
To assemble: Grease the bottom and sides of the pan(s) with the olive oil and generously sprinkle with the Parmesan cheese. Set aside.
In a large bowl, combine the cheese powder and pizza seasoning. Toss to combine and set aside.
Turn your dough out onto a well-floured surface and press or roll it out to a rectangle, about 9” x 13” in size. Using a pizza cutter or sharp knife, cut the dough into 1” squares.
Transfer the dough squares to the large bowl and toss to coat with the seasonings.
Add the cheese and toppings, tossing until evenly distributed.
Transfer the mixture to your prepared pan and let rise, covered, until puffy, about 1 hour.
To bake: Preheat the oven to 450°F.
Bake the 6” rounds for 18 to 22 minutes, the 9” round (cast iron or cake pan) for 22 to 26 minutes, the 9” x 5” loaf for 30 to 32 minutes, or the muffin pan for 10 to 12 minutes.
Remove from the oven and let cool for 5 minutes before turning out of the pan and serving warm.
Storage information: Store any leftovers, covered, in the refrigerator for several days; freeze for longer storage. Reheat any leftovers by wrapping in foil and placing in a 350°F oven until warmed throughout.
