Method

Preheat the oven to 500 F or highest temp it can go for 35 or 40 minutes. On medium heat In a small saucepan place 1 tbsp of olive in with minced onions. Saute until onions in oil for about 1 minute. Then add garlic, crushed red pepper and salt. Continue to stir until the garlic becomes fragrant. Add tomato paste and cook the raw taste out of it for 5-7 minutes by stirring. This will help with tartness. Using a whisk, pour the cup of chicken broth in slowly. Whisk the broth in slow to create the desired thickness of the sauce. You may not use all of it depending on your personal taste. Once you have your desired thickness, add the sugar and italian seasoning then stir to incorporate. Half cover with small lid and allow the sauce to simmer on low. I let mine cook for 15 minutes. After 15 minutes taste and adjust for flavor. If you find that the sauce is too thick add more chicken broth to thin it out until desired likness. Allow to cool for 15 minutes. In a large cast iron pan 12 inches. Place a tsp of oil at the bottom and rub all sides. Remove and access oil with a paper towel. Pull the dough into the shape of the pan. Make sure the dough covers all sides. Once it does, allow the dough to stay covered with a towel until ready to bake about 30 minutes. After 30 minutes, the crust will be room temp and slightly bigger. Start to layer your desired toppings. Because the cast iron isn't the same temp of the oven, I would suggest you start to cook the pizza on the stove over medium low heat for 10 minutes. Then place it in the over for 15 minutes but check after 10 as everyone's oven is different. If your pizza is done, allow to cool for 10 minutes. Remove from the cast iron pan and enjoy.