Preheat oven to 550F (or 500F if your oven doesn't go that high).
REST AND RELAX DOUGH: Let pre-made dough sit at room temperature, in bag or covered with plastic, to relax for 1/2 hour. It should stretch easily. TIP: To speed things up, I heat the oven to Warm, place pizza in a bowl sprayed with oil, cover loosely with plastic (also sprayed with oil), place bowl in oven and turn oven off. It should rise and relax in about 10-15 minutes.
STRETCH DOUGH BY HAND INTO PIE SHAPE TO FIT SKILLET: Scatter a tablespoon flour on work surface and move dough around in it. Flatten dough into 8 inch circle with fingers. Lift up by the edge, letting dough hang, and stretch it all around edges to make a larger circle. Place back on work surface and stretch into 14 inch circle (if using 12 inch skillet) or 12 inch circle (if using 10 inch skillet). Here's a video on how to shape the dough.
BUILD PIZZA IN SKILLET: Heat a 10-12 inch skillet that can handle 500F oven heat (cast iron if you have) to medium high. Scatter corn meal evenly to cover bottom. Place dough in skillet, shaping with fingers to allow edges of about 1 inch up sides of skillet. CAREFUL not to burn your fingers! Brush olive oil on dough. Add tomato sauce, toppings, then Mozzarella. Important: Once the dough is on the heated skillet, the entire cooking time should be no more than 3-4 minutes. This will start cooking the dough without burning. If needed, lower heat a bit.
TRANSFER TO OVEN AND BAKE: Transfer skillet with pizza to oven and bake for 12-15 minutes. I find 13 min is enough at 550F, but this will depend on your oven.
SERVE: Remove from oven. Use spatula to gently lift pizza off skillet to cutting board. Sprinkle with garnishes of your choice if using. Slice with pizza cutter, scissors or large knife. Serve immediately.