In a small bowl, dissolve the active dry yeast in warm water. Let it sit for 5 minutes until foamy.
In a large mixing bowl, combine the bread flour and salt. Add the yeast mixture and 1 tablespoon of olive oil. Stir until a rough dough forms.
Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
Preheat your oven to 500°F (260°C) and place a rack in the middle position.
Generously oil a 10-inch cast iron skillet with olive oil.
Punch down the risen dough and transfer it to the skillet. Use your fingers to gently stretch and press the dough to the edges of the skillet. If it resists, let it rest for 5 minutes and try again.
Sprinkle the shredded brick cheese evenly over the dough, making sure to cover the edges to create a caramelized crust.
Bake the pizza in the preheated oven for 12-15 minutes until the cheese is melted and bubbly and the crust is golden brown.
Remove the skillet from the oven and spoon the pizza sauce evenly over the cheese in three thick stripes across the pizza.
Sprinkle dried oregano, garlic powder, and crushed red pepper flakes over the sauce.
Return the pizza to the oven and bake for an additional 8-10 minutes until the sauce is heated through and slightly thickened.
Remove from the oven and let the pizza cool for 5 minutes before slicing and serving.