Stuffed Crust Cast Iron Pizza with Smoked Mozzarella

Ingredients

• 2 cups bread flour, plus more if needed
• 2 cups 00 flour (see Cook's Note)
• 1 tablespoon kosher salt
• 2 teaspoons active dry yeast
• 1 2/3 cups warm water (about 115 degrees F)
• 2 teaspoons honey
• 2 tablespoons extra-virgin olive oil
• Nonstick cooking spray, for greasing the bowl
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried chile flakes
• 2 cloves garlic, sliced
• 2 cups San Marzano tomato puree
• 3 sprigs fresh basil
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• All-purpose flour, for rolling the dough
• 8 ounces smoked mozzarella, skin removed, cut into 2-by-1/2-inch strips
• 1 cup torn smoked mozzarella (skin removed)
• 1 cup kalamata olives, sliced in half
• 12 leaves fresh basil, torn
• 1/2 cup very thinly sliced red onion

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