In a large mixing bowl, or in a the bowl of a stand mixer, whisk together flour, yeast, garlic salt, Italian seasoning, and sugar.
Stir in 1 tablespoon of olive oil and warm water until the mixture forms a dough. Knead in a stand mixer or by hand about 8 minutes, or until the dough is smooth and elastic. If your dough is too dry or sticky, add in another tablespoon of water or flour, respectively. The dough should have a slight tackiness to it, without being too sticky.
Form the dough into a smooth ball and place in a lightly greased bowl and cover with plastic wrap. Set aside in a warm area to proof until doubled in size, about 1.5 hours.
When the dough has just about finished rising, preheat the oven to 475 degrees F. Place your 10" cast iron skillet in the oven to preheat as well.
Once the dough has finished rising and the oven has finished preheating, punch the dough down and roll and stretch the dough to fit your skillet.
Remove the skillet from the oven. Pour a generous few tablespoons of olive oil into the skillet and transfer the stretched dough into the skillet, working very carefully.
Poke the bottom of the dough with a fork to help prevent bubbling, leaving the sides of the crust in tact.
Top the dough with pizza sauce, cheeses, and pepperoni (or toppings of your choice).
Carefully place the skillet back into the oven and bake for 15 to 20 minutes, or until the top of the pizza is bubbly and browned.
Remove skillet from oven and let cool for 8 to 10 minutes before serving. Drizzle with more olive oil, hot honey, and top with fresh basil if desired.
