In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let sit until bubbly and foamy, about ten minutes.

Add the salt and two cups of flour. Mix until well blended. Add additional flour, 1/4 cup at a time, until the dough is soft and not overly sticky.

Knead 3-5 minutes, until smooth and pliable. Cover and allow to rest for one hour.

When the dough has risen, preheat the oven to 450. Gently punch the dough down, then divide into six equal sized balls.

Roll each ball out into a circle.

Spread two tablespoons of pizza sauce on half of the circle, leaving a border of about 3/4 inch around the edge.

Top with 1/3 cup shredded cheese and four slices of pepperoni.

Carefully fold the top of the dough circle over the toppings and pinch to seal.

Poke the top of the pizza pocket with a fork to let steam escape.

Brush each pocket with olive oil and sprinkle with parmesan cheese.

Bake 12-15 minutes, or until golden brown.

Allow to cool slightly before serving.