Begin by making the recipe for Homemade Pizza Crust and stop the recipe before baking or at step #11 in the recipe card.
Divide the dough into 4 evenly shaped balls which will be big enough to fit into a 12-inch cast iron skillet.
Place one of the pizza dough balls onto a lightly floured clean surface and shape with your hands by turning and shaping to form the round pizza shape.
Use the size of the cast iron skillet as your guide. The pizza should perfectly inside the cast iron skillet with a little more thickness on the outer edge of the dough.
Place the cast iron skillet on the stove over medium-high heat about 5 minutes, until the pan begins to lightly smoke. Add 1 tablespoon olive oil and immediately place the formed pizza dough into the skillet.
Allow it to cook undisturbed 3 to 4 minutes until the dough begins to bubble and the bottom has charred a little bit. Flip the pizza crust on the opposite side to continue cooking 1 to 2 minutes longer, until the crust is completely dry.
At the same time spread an even layer of 1/2 cup tomato sauce on top of the pizza.
Add the 1/4 cup or 2 ounces fresh mozzarella cheese in an even layer over the tomato sauce.
To finish the pizza, carefully place the pizza under the broiler on low for 3 to 6 minutes until the mozzarella cheese has melted, the sauce is bubbly, and the edge of the pizza becomes golden.
Remove the pizza from the oven and top with 1/4 of the total amount of fresh basil and a drizzle of olive oil. Continue the process with the additional 3 pizza dough balls and ingredients. Serve warm and enjoy!
Store any leftover pizza in the refrigerator in an airtight container or plastic bag up to 3 days. Reheat before serving leftovers.