Put flour, yeast, sugar and salt into bowl of a food processor and pulse once or twice to mix.
Combine 1 teaspoon of oil and 1/2 cup warm water in a small glass measuring cup. With food processor running, slowly pour water mixture through feed tube; process until a ball of dough forms.
Dough should be slightly tacky, but not overly sticky. If necessary add a little flour, one tablespoon at a time and let it run for a little longer.
Oil a medium-size mixing bowl. Form dough into a ball and transfer to bowl, turning dough to coat with oil. Cover bowl with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot until dough doubles in size, about 45-60 minutes.
Once dough has doubled in size, set out on a floured area and push dough down with your fingers.
Preheat broiler and place a large (12-inch) cast iron skillet on the stove over high heat and preheat for about 10 minutes.
Pick dough up and stretch it out into desired shape about 12-inches or the size of your skillet. Lay your crust on area that has been dusted with cornmeal and flour. Add desired toppings to pizza crust.
When skillet is heated, transfer crust to skillet. Be extra careful not to touch the hot skillet. Don't worry if toppings shift- it's not about looks, but all about taste. ;)
Immediately transfer skillet from stove to oven. After 45 seconds to 1 minute, rotate skillet 180 degrees and continue to broil for another 1 to 2 minutes until crust is puffed and golden and cheese is bubbly.