Place your oven rack in the top spot in the oven and preheat to 475°F. Lightly oil your hands and work surface with some extra olive oil, and place your dough on the oiled counter. Drizzle 1 tbsp of oil over top and gently run your hands around it to coat it all over. Carefully stretch the dough out in a 12" circle ( for a 12" cast iron skillet) and cover loosely with plastic wrap and let rest.
Heat 1 tbsp of olive oil in your skillet over medium heat. Once the oil is just beginning to smoke, add your sausage. Cook until cooked through (~6-7 minutes) and browning, breaking it up into small pieces with your spatula. Remove from the skillet and set aside in a small bowl. Scrape up any stuck or burnt bits of sausage before continuing.
Remove the skillet from the heat and generously sprinkle the skillet with cornmeal. Carefully place the dough into the pan, using the back of a spoon to help push the dough to the edges of the skillet. Add the marinara, spreading to the edges with a spoon, and season with a sprinkle of salt. Add the shredded cheese and sausage, and drizzle with 2 tbsp of olive oil.
Using a spatula, try to lift up the edge of the dough just a bit to see if it's gotten any browning underneath from the hot skillet. If not, set the skillet over medium-low heat for just a few minutes, until the bottom of the crust is starting to turn crisp and golden.
Once ready, bake the pizza for 10-15 minutes, until the crust is golden brown and the cheese is bubbling and browning in a few spots. Remove from the oven and allow to rest in the pan for 5 minutes. Garnish with fresh basil and another sprinkle of salt, followed by a last drizzle of olive oil. Serve immediately.
Enjoy!
