In a large bowl, stir together yeast, 1 tablespoon of flour, and ¼ cup of warm water. Let sit for 5 minutes or until mixture looks foamy. Stir in remaining water, salt, and olive oil. Add flour, ½ cup at a time, until dough pulls away from side of bowl.
Knead dough on light floured surface until it becomes a soft, smooth, and elastic ball of dough. Loosely cover bowl with a cloth and let rise in a warm place until doubled in size, about 1 hour. **For The Overnight Method: Place dough in a covered container and let rise in the refrigerator overnight.
After the first rising of the dough or right after removing dough from refrigerated overnight rising, place 2-3 tablespoons olive oil in a 10 inch or 10 ½ inch cast iron pan and put the dough ball in the pan. Lightly press dough down into the oil and spread it to the sides of pan. Cover with a cloth and let sit in a warm area for 2 hours.
FOR THE PIZZA:
Preheat oven to 550F/288C degrees.
Lightly press down on the dough in the pan to release any air bubbles that may have formed while rising and to push dough closer to the edge of the pan. Spread sauce over top of dough to the edge of the pan. Top with cheese and desired amount of vegetable and/or meat items.
Bake for 15 minutes, or until bottom of crust is a golden brown and the cheese is fully melted and lightly brown.
Top with fresh chopped basil, if desired. Remove pizza to a cutting board, cut into 6-8 slices and enjoy!
Can make the pizza dough a day ahead! Just place the dough in a covered container and let rise in the refrigerator overnight.
Make your own quick pizza sauce by combining plain tomato sauce, then add to taste: garlic powder, onion powder, dried basil, and dried oregano.