Make a well in the middle of the dry ingredients.

Add the water and olive oil into the well and mix, until combined and no dry spots remain.

Cover tightly and let rest overnight, at room temperature, up to 24 hours.

Make the ground beef topping. In a small bowl, add the onion powder, garlic powder, oregano, salt, and black pepper. Whisk or stir until combined.

In a large skillet over medium high heat, heat the oil. When the pan is hot, add the ground beef in an even layer, breaking up any large chunks. Cook, undisturbed, until browned, 3 to 5 minutes. Break up the meat into smaller pieces and continue cooking, until no longer pink. Cook in batches if necessary, to ensure proper browning.

Sprinkle the spice mix evenly all over the meat, and stir to thoroughly combine. Remove from heat and let cool. Set aside until ready to use.

After resting at least overnight, the dough should be very puffy, almost foamy. Sprinkle the top of the dough with flour, then scrape from the bowl onto a clean, dusted work surface.

Shape dough into a tight ball, making sure the surface is even at the bottom without any cavities or "belly buttons."

Oil a 12-inch cast iron skillet with 1 to 2 tablespoons of olive oil, making sure the oil thoroughly coats the edges and bottom corners.

Place the dough inside the pan, and coat all sides with the oil.

Using the same oily hand, flatten the dough with your palm to spread it out inside the pan.

Cover tightly and let rest, until stretched out to almost completely cover the bottom of the pan, about 2 hours.

After 1 hour resting, preheat the oven to 290 degrees C, or your oven's max setting. Place the oven rack on the middle rung.

While the dough is resting, prepare the toppings.

When done resting, using your fingertips, stretch out the dough, pushing it to fill the corners of the pan and popping any air bubbles. Lift the dough gently like a blanket, and check the bottom as well for any air pockets.

Time to add the toppings. Spread 3/4 of the cheese on the pizza, until completely covered to the edge to the pan.

Spoon dollops of the sauce onto the pizza, all the way to the edge or leaving a little rim if desired. Adding the sauce after the cheese helps put a barrier to prevent the dough from getting soggy.

Top with the remaining cheese.

Add the rest of the toppings to the pizza, starting with the heavier meats and followed by the vegetables. Spread out the ingredients evenly, ensure everything is touching the cheese, and avoid overlapping the ingredients.

Place the pan in the oven and bake, until bubbly at the top and the crust is golden brown and crispy, 12 to 15 minutes. If the bottom is not crispy enough, finish it off on the stovetop over medium heat, 2 to 3 minutes.

Remove the pizza from the pan as soon as you are comfortable to do so. Leaving the pizza in the pan will result in a soggy bottom.

Cut into 8 equal-sized slices. Enjoy!