To make the pizza dough, in a large bowl mix together flour, salt, water, and olive oil. The dough will be firm but wet. Cover with plastic wrap and allow to rest at room temperature for 2 hours or until bubbled and doubled in size. Use the dough right away for pizza or place in the refrigerator overnight. Just bring it to room temperature before rolling out.
Gently knead the pizza dough on a lightly floured work surface. Roll out to 1/2-inch thickness.
Place on a flat baking sheet.
Place a rack in the upper third of the oven and preheat oven to 450 degrees F.
Spread sauce over the pizza crust. Sprinkle with cheese and dot with pepperoni. Sprinkle with red pepper flakes and parmesan.
Bake until browned, puffed, and bubbling, 16 to 20 minutes.
To make the salad, slice romaine hearts in half lengthwise. Drizzle with olive oil.
Heat a grill pan over high heat and sear romain hearts cut side down until charred, about 3 minutes.
Remove from heat and coarsely chop. Drizzle with dressing, cheese, and croutons.