In a small bowl, combine warm water, active dry yeast, and sugar. Stir gently and let sit for 5-7 minutes until foamy.
In a large mixing bowl, whisk together flour and salt.
Add the yeast mixture and 1 tablespoon olive oil to the flour mixture. Stir with a wooden spoon until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 7-8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
Preheat your pellet grill to 450°F with the lid closed for at least 15 minutes.
Lightly oil a 10-inch cast iron skillet with olive oil.
Punch down the risen dough and press it evenly into the bottom and up the sides of the cast iron skillet.
Spread the tomato sauce evenly over the dough.
Sprinkle garlic powder and dried oregano over the sauce.
Top with shredded mozzarella cheese evenly.
Sprinkle crushed red pepper flakes if using.
Place the cast iron skillet on the pellet grill grates. Close the lid and cook for 12-15 minutes, checking after 10 minutes to ensure the crust is not burning, until the cheese is melted and bubbly and the crust is golden brown.
Remove the skillet from the grill carefully using oven mitts.
Scatter torn fresh basil leaves over the hot pizza.
Let the pizza cool for 3-5 minutes before slicing and serving.