Place the warm water (not too hold, but a little warmer than room temperature) in a large bowl and add the yeast. Stir with a spoon until the yeast is mostly dissolved, for about a minute (some clumps may remain).
Add the salt and sugar then stir for an additional 30 seconds.
Add 3 cups of flour, one cup at a time, mixing with a sturdy wooden spoon until the dough is thick and sticky. Add an additional 3/4 cup of flour and stir, until the dough is no longer sticky. Add more flour if needed. Poke the dough, if it bounces back, it's ready to knead.
Turn out onto a lightly floured surface and knead the dough for about 3 minutes.
Roll the dough out into a thin 15 inch diameter circle and place on pizza pan or pizza stone.
Brush the edges of the pizza crust with the lightly beaten egg, then sprinkle with the crust with the coarse salt.
Spread the nacho cheese in the center of the pizza, leaving the edge of the crust clear. Top with the shredded mozzarella cheese and sliced pepperoni.
Bake the pizza for 12 to 15 minutes or until the center of the pizza is bubbly and the crust is a golden brown. Let cool for just a few minutes before slicing. Enjoy!