Cast Iron Skillet Pizza

In the bowl of an electric mixer, combine yeast, sugar and 1 1/4 cups warm water (about 110°F) and let stand 5 minutes until foamy.

Add butter, flour, corn flour and salt and combine well, using the dough hook.

Mix until the dough pulls away from the sides of the bowl and crawls up the dough hook, about 4 minutes.

Add 1 to 2 tablespoons water if dough is dry and not coming together. If dough is too wet, add 1 to 2 tablespoons flour.

Remove the dough from the bowl.

Lightly oil the bowl with olive oil and return the dough to the bowl.

Cover and let the dough rise until it doubles in bulk, about an hour.

Turn the dough out onto a floured surface and divide in half.

Shape the dough into two balls, cover and let rest for 15 to 20 minutes.

Preheat the oven to 500°F. Oil two 9- or 10-inch cast iron skillets.

Pat or roll dough into a circle and transfer it to the skillets.

Press dough down into bottom of skillets and up the sides.

Scatter dough with garlic, olives, artichoke hearts and tomatoes.

Top with mozzarella and pine nuts.

Drizzle each pizza with a tablespoon of olive oil.

Bake on the bottom oven rack for 15 minutes.

Reduce the oven temperature to 400°F and bake until pizza crust is golden brown and toppings are starting to brown, 10 to 15 minutes.

Remove from the oven and top with basil.

Note: Toppings like pepperoni should be added when the oven temperature is reduced to 400°F, otherwise they will brown too quickly.