Combine yeast, 2 teaspoons of sugar, and water in a small bowl and mix them to combine.

Set aside.

Combine flour and kosher salt in a mixing bowl. Use the dough hook on a stand mixer if available.

Add the olive oil and mix to combine once the yeast mixture is foamy on the top.

Add the yeast mixture to the flour and mix on medium speed until the dough is smooth and elastic. If not using a mixer, knead the dough by hand until smooth and elastic. This will take 10 to 15 minutes.

Set dough aside and allow to rise for at least one hour.

While the dough is rising, move an oven rack to the center and preheat the oven to 500°F.

Add 3 to 4 tablespoons of olive oil to the bottom of the cast iron skillet and spread it over the bottom and sides of the skillet.

Separate the dough into two balls.

Take one ball, form it into a small circle, and place it into the center of the skillet.

Using your fingertips, press the dough out towards the edge of the pan. (You won’t be able to make it stretch to the edge just yet.)

Allow the partially formed crust to sit in the skillet for at least 15 minutes to allow the dough to relax.

Lift the dough and allow some of the oil to flow back under the crust.

Press the dough to the edges of the skillet. If there is too much oil on the top of the crust, you can blot some of it off with a paper towel.

Top with pizza sauce.

Top with cheese.

Top with your favorite topping.

Place into the preheated oven and bake for 20 minutes.

Check the bottom of the crust for doneness, but using a spatula, fork, knife, or any other kitchen tool with a long handle to prevent burns, (Remember the pan is hot!)

Remove the pizza from the oven if the crust is dark golden brown. If it isn’t, place the pizza back into the oven and cook for another 3 to 6 minutes.

Cut the pizza and serve.