If the pizza dough was refrigerated, let it sit at room temperature for about 30 minutes - 1 hour before shaping.
Preheat oven to 450°F.
Coat a 12-inch cast iron skillet with oil.
Sprinkle with cornmeal.
Roll the pizza dough into a 14-inch circle.
Place the dough in the prepared skillet, pressing the dough about 2 inches up the sides of the pan.
Sprinkle with 1 ½ cups of the mozzarella.
Add the sausage and pepperoni.
Spread the marinara sauce over top.
Sprinkle with Parmesan and the remaining ½ cup of mozzarella.
Bake until the crust and cheese are golden brown, about 23-25 minutes.
Let rest for 5-10 minutes before slicing.
Garnish with oregano, basil and red pepper flakes, if desired.
