1. Place a rack in lower-middle of oven and heat to 425 degrees.
2. Divide dough in half, then stretch each piece into a 10" circle on a lightly floured surface. Add 1 tablespoon oil to a 10" cast-iron skillet and swirl to coat. Transfer one piece of dough to skillet and press up sides of pan; cover and let sit 5 to 10 minutes while you prepare your toppings. (Cover remaining dough round and set aside for making second pizza.)
3. Pierce dough in skillet all over with a fork, then cook over medium heat until oil is bubbling around edges and bottom is lightly browned, 3 to 5 minutes. Remove from heat and, working quickly but carefully, top with half of sauce, spreading it to edges of dough; sprinkle evenly with half of cheese and any additional toppings.
4. Carefully transfer to oven (handle will be hot) and cook until cheese is bubbling and beginning to brown and underside of crust is deeply browned and crispy, 10 to 12 minutes. Remove skillet from oven and transfer pizza to a cutting board. Let rest 5 to 10 minutes before slicing.
5. Repeat with remaining ingredients. (Since second piece of dough has already rested and skillet is already quite hot, you can skip the resting and stovetop steps.)
Source: Hannaford fresh Magazine, September 2020