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 bowl, mix the flour and salt. Add the yeast mixture and 1 tablespoon olive oil. Stir until a dough forms.
Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 15 minutes.
Preheat your pellet grill to 450°F with the grill lid closed.
Lightly oil a 10-inch cast iron skillet with olive oil.
Press the dough evenly into the bottom and up the sides of the skillet to form a crust.
Spread the pizza sauce evenly over the dough.
Sprinkle the shredded mozzarella cheese over the sauce.
Arrange the pepperoni, black olives, and green bell pepper slices evenly on top of the cheese.
Sprinkle dried oregano over the toppings.
Place the cast iron skillet on the pellet grill grates. Close the lid and cook for 12-15 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
Carefully remove the skillet from the grill using heat-resistant gloves.
Let the pizza cool for 3-5 minutes before slicing and serving.