Pizza in Cast Iron Skillet

Pizza Dough
1 cup (5.5 ounces weighed) bread flour
½ tsp. salt
½ tsp. instant or rapid-rise yeast
½ cup (4 oz.) warm water (105 to 110° F.)

Mix the flour, salt and yeast in a bowl.  Add the water and mix with wooden spoon until it comes together and then knead for just a minute.  It will be a little sticky since it is a high hydration dough.  Move the dough ball to a greased (spray with olive oil) 8 inch pie plate and pat out to about a 7 inch circle.  Spray top with small amount of oil and cover with plastic wrap and put in fridge for 12 to 24 hours.

Toppings:
12 oz. Tomato Sauce:  You can make your own or buy some. My top three from experimentation are:
1. Mutti Pizza Sauce with Basil & Oregano
2. Rao's homemade pizza sauce.
3. Pastorelli Pizza sauce.

Put whatever you want but here is a pepperoni and Canadian Bacon suggestion:
Hormel Canadian Bacon rounds for pizza.
Hormel pepperoni rounds for pizza.
¾ lb. of  mozzarella and provolone shredded cheese

Preparation:
Take dough out of Fridge about 1/2 hour before placing in pan.
Take a cast iron pan (No. 10 Field pan) and spread 3 Tbsp olive oil in it. Place dough in it and spread around to the edge.  Cover again and let set for another 1.5 hours at room temperature. 
Preheat oven to 425° F.
Spread about 12 oz. (or more if you like) of the sauce on top of dough.
Place a good layer of cheese on top.
Place your Pepperoni and Canadian bacon all around to your liking.
Place more cheese on top of that.

Place on the lowest rack in oven and bake for 15 to 20 minutes until the cheese turns golden brown.  Keep a close eye on it.