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1
For the dough, in small bowl, stir together the lukewarm water, yeast and sugar.
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2
Let stand until foamy, 3-5 minutes.
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3
Using a standing mixer, mix the flour and salt at a low speed.
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4
Mix in the yeast mixture and olive oil until a shaggy dough forms.
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5
Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes.
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6
Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour.
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7
Punch down the dough before using.
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8
Press the pizza dough into a greased 9-inch to 10-inch cast-iron skillet and let rise until double in size, 20-30 minutes.
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9
Preheat the oven to 400 degrees.
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10
In a medium nonstick skillet, heat 1 T olive oil over medium heat.
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11
Add the garlic and cook, stirring, for 1 minute.
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12
Add the tomatoes, season with salt and black pepper, and cook, stirring for 1 minute more.
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13
Remove from the heat and let cool for a few minutes; discard the garlic.
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14
Drizzle the remaining 1 T olive oil over the dough; spoon the tomato mixture on top, leaving a 1/2-inch border.
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15
Bake until golden and bubbly, about 25 minutes.
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16
Sprinkle the cheese, crushed red pepper and oregano on top and bake until the cheese is melted, about 5 minutes.
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17
Let cool in the pan for 20 minutes before serving.
