Drizzle skillet with oil and add dough ball.

Proof and rest the dough in the pan, covered with plastic, at 115F for one hour.

Preheat oven to 450F. about half an hour after you start proofing the dough.

Brown sausage and oregano; drain fat.

When you can poke your finger into the dough and the indentation remains, the dough is ready.

Use your fingers to press out the dough across the bottom and sides of the skillet, and a little overhang on the top.

Sprinkle the dough with the first pound of cheese.

Top this with the crumbled seasoned sausage.

Squeeze the tomatoes dry (discard the liquid or save it for soup or something else).

Sprinkle dried tomatoes over the meat.

Top with the sauce.

Bake pizza for 30 minutes, then tent the crust edges with foil to prevent excessive browning.

Also sprinkle on the rest of the cheese at this time.

Bake about 15 minutes more.

You can gently remove the pizza from the pan onto a cutting board or just slice it in the pan.