Crispy Pizza Crust

• TIMING: For the sourdough version, I feed my starter the night before, and once again in the morning--just to be sure it's nice and active. Other times I may forget until early morning so I feed once then and again then late morning. For both the sourdough or yeast version, I mix up the ingredients around 1:30-2:30 pm so I can start feeding people around 5-6 pm. (You can adjust your feeds if you want to eat earlier or later.)
• Add all ingredients to your mixer--with the salt going in last. Knead until combined and then feel the dough--if it's too sticky, add a bit more flour until it cleans off the sides as it goes around. Knead about 5-6 minutes more. I use my beloved Bosch for this. (I've had it since 2004 and it's still going strong, I've heard that even Kitchen Aid motors don't last that long!)  You could also knead by hand, but it'll just take a little longer.
• Remove the dough hook and cover with plastic wrap sprayed with cooking spray, let set until doubled in size, about 1.5-2.5 hours or so depending on how warm your kitchen is. At this point I get my other toppings prepped. See recipe notes below.
• When the dough has risen to about double its size, heat your oven on broil to 500*.
• Roll the dough out onto a lightly floured countertop. Use a bench scraper (one of my FAVORITE kitchen gadgets!) to divide the dough into 8 equal pieces and shape each into a circle-ish. Keep the dough pieces you're not working with covered with the sprayed plastic wrap. Roll out one piece of dough at a time into about a 11-12" circle--it doesn't have to be perfect.
• Heat your cast iron skillet on medium heat--I usually have 2 going at once. (I have a 10" and an 11" and they both work well.) Add 2 Tablespoons of oil and swirl it around so it covers the bottom of the pan. Put the dough in your pan and press into the corners a bit--it'll come up the sides a little. Add 1/2 cup sauce and spread around almost to the edge, then add your other desired toppings--see below. Cook until edges are starting to set/firm up and bottom begins getting crispy and golden brown--lift it up a bit with a spatula to peek, it'll take about 3-4 minutes. (Watch closely so it doesn't burn.)
• Using potholders, transfer skillet to the oven and broil until the cheese is melty and edges are starting to get golden brown, 3-6 minutes, depending on how hot your oven is. Again, watch this so it doesn't burn!
• This will be very hot. Using potholders, transfer from the oven and slide pizza onto a wire rack with a spatula. Sprinkle with basil if using. Let cool a few minutes before slicing and serving, otherwise everyone will burn their lips off.