Steps

1. In a large bowl, bloom the yeast by mixing the yeast, water, and 1 tsp sugar for a few minutes to check if the yeast is still alive.
2. Once bloomed, mix in the flour and 2 tsp salt until it forms a dough.
3. Knead the dough (by hand or machine) until you can stretch it out thin without it tearing. Add flour as needed, but try to keep the dough on the wetter side.
4. Once kneaded, split the dough into four equally large dough balls. Grease the dough balls up with olive oil and store in separate medium-sized bowls/tupperware containers (covered and in the fridge) for at least 24 hours and at most 1 week.
5. In a seasoned cast iron skillet, add a pinch of cornmeal and coat with enough olive oil to cover the bottom. The combination of oil and cornmeal/corn flour will make the pan non-stick. Additionally, add large pinches of salt, black pepper, and oregano to the pan and mix to coat the bottom and along the edges. Seasoning the pan like this will give the dough the flavor of a breadstick once cooked.
6. Stretch one of the dough balls, letting gravity do most of the work, until it’s slightly bigger than your pan. Place in the pan (this doesn’t have to look pretty) and proof for 30 minutes.
7. For the sauce, fish out the whole tomatoes into a separate bowl and blend with an immersion blender (you can also crush the tomatoes by hand if you like the sauce a little chunky). The excess liquid in the can can be discarded, this would make the sauce taste bitter.
8. Into the sauce, stir in a glug of olive oil, 2 tbsp tomato paste, 1 tsp oregano, and a pinch of sugar (and maybe some fresh basil if you’re feeling adventurous).
9. Once proofed, turn the broiler on high. Place the cast-iron skillet with the dough on the stove on medium heat for ~10 minutes or until you get the first smell of burning.
10. While heating, spread enough sauce to your liking edge to edge on the pizza. A couple minutes before placing the pizza in the broiler, place your cheese and toppings on the pizza.
11. When the bottom of the pizza is done cooking on the stove, place the pan under the broiler until the cheese is browned to your liking.
12. Once cooked, let the pizza sit in the pan until it is cool enough to eat. (Note: do not set the pan on the warm burner you were previously cooking on)
13. After it has cooled, release the edges by going around the pizza with a knife, pull it off the pan with some tongs, slice, and serve.