Put 2 Tablespoons of olive oil into a cast iron pan (12" is best, 14" is shown) and spread it around. Put frozen dough nugget in pan and keep covered with plastic (I use the bag it came in). As it thaws, I push it out to fill the pan. This one, I let hang for about 4 hours - it was probably ready at 2.5 hours but I wasn't hungry, I bet it can sit for another few hours.

Turn the burner onto medium heat and the oven to 425 degrees. I tend to add a bit more olive oil and a pinch of salt while it heats. This is the time to grab your sauce and shred your cheese.

It will bubble and blister, pop those with a fork.

Like a pancake, I flip it once it's no longer raw looking on the top. Note: This is a big pan, so the crust is spread pretty thin.

This is perfect - you don't want much color, it just gets it a head start.

While still over medium heat, top as you see fit. We stud our sauce with diced salami (a la Totino's Pizza Rolls).

Ideally, it's just low moisture mozzarella but it's a pandemic and sometimes you run out of that and need some pre-shredded "Mexican Blend" to fill it out.

When at the correct temperature, put the pan in the oven.

This one took about 16 minutes in the oven.

It's key to sprinkle the cheese WAY too close to the edge - you get these fricco crusts that are insanely tasty. If the bottom isn't as crispy as you'd like, you can put it back on the burner and give it some time to color to your liking.