Mix together warm water and yeast and then add olive oil, salt and flour. Knead the dough till it's smooth and elastic

Let the dough rest for 30 minutes, then divide in half and shape into circles

Press dough into the bottom of 10 inch cast iron skillet that has been sprinkled with cornmeal 

Cook on the stovetop till bubbly and then drizzle with olive oil and sprinkle with salt and pepper 

Top pre-baked crust with marinara and sliced mozzarella and tomatoes

Sprinkle the crust with parmesan cheese and finish cooking in the oven

Cheese should be melted and crust should be browned

Add fresh basil leaves and let cool for 10-15 minutes before slicing