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