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FOR THE CRUST:
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Sift the flour, 2 teaspoon of salt, and sugar into a medium sized bowl.
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Set aside.
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Pour the warm water into a large glass bowl.
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Add the packet of yeast and mix together.
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Allow the mixture to sit for about 5 minutes, or until tiny bubbles start forming.
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Add the sifted flour mixture in 3 small batches while slowly stirring with a wooden spoon.
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When it becomes less sticky, mix with your hands.
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Add the corn meal and olive oil and mix with hands until the dough is thoroughly mixed.
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Transfer to a lightly floured surface and knead until dough is smooth.
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Place dough into a greased large glass bowl.
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Cover tightly with plastic wrap and allow to rise to about double its size.
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This will take 45 minutes to an hour.
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MEANWHILE, FOR THE PIZZA SAUCE:
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Add 2 tablespoons olive oil to a small saucepan over medium heat.
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Mince the 5 cloves of garlic and add to pan, sauteing for about 1 minute, or until golden brown.
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Add half of the 28-oz can of crushed tomatoes.
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Add the 1 teaspoon of salt, dried oregano, and red chile flakes, and stir.
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Add the tomato paste, and mix until everything is well incorporated.
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Reduce heat to low and cook uncovered until sauce thickens (about 15 minutes).
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ASSEMBLY:
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Grease your 12-inch cast iron skillet with a bit of olive oil.
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Preheat the oven to 450 degrees F. Transfer dough onto a lightly floured surface, and roll into a rectangle.
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Now, using your hands (you can use your fists and lay the dough over them and allow gravity to do the work), make a circle with the dough.
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This technique is what you see the pizza chefs do in restaurants when they twirl the dough and throw it in the air.
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Transfer dough to the cast iron skillet.
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Spread dough around the bottom of the skillet and up the sides, making it as even as possible.
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Let the dough sit and rise another 15 minutes.
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When the dough has risen, brush the bottom very lightly with the pizza sauce.
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Layer the pepperoni on top of the sauce.
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Sprinkle the cheddar cheese blend followed by 1 cup of the mozzarella.
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Spread the rest of the pizza sauce evenly on top of the cheese.
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Add the onions, mushrooms, green bell pepper slices, and olives, spreading it evenly on top of the pizza sauce.
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Add the remaining cup of mozzarella and parmesan cheese.
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You can also sprinkle fresh or dried parsley on top for added color.
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Bake on the bottom rack (or bottom 1/3 of the oven) for 15 minutes.
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Then move to the top rack (or top 1/3 of the oven) for 5-10 additional minutes until the cheese is bubbly and crust is golden brown, or to your liking.
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Let the pizza rest for about 10 minutes before serving.
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Cut and serve.
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**Note: I like to mix together olive oil, garlic salt, dried basil, and dried oregano, combining them to taste.
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After the pizza bakes on the bottom rack, and before transferring to the top rack, I brush the rim of the pizza with this mixture.
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I also brush the rim of the pizza again after the pizza is done and immediately comes out of the oven.
