OPTIONAL: Whether you buy the dough, or make it, you really want to let it rest a long time to lose that elasticity. put it in a well oiled mixing bowl, then press plastic wrap down over it. Let rest for 2 hours
Preheat your oven to 500F, set a rack to just just below center
Liberally oil a 12" cast iron skillet. The oil will fry the bottom of the pizza and absorb into the dough as well as making extraction a breeze. A good 1/8" deep at least!
Split your dough in half and press one half down into the oil in the pan, working it out evenly until it almost reaches the edges.
tear half the pastrami and layer it down on the dough almost to the edges, then a layer of swiss, then the sauerkraut, then swiss again, then the remaining pastrami
Work the second half of the dough in a cover the size of the pan. Lay it down on top, then press the edges down to crimp it shut.
Using your palm even out everything, pressing it down and out to fill the remaining space in the pan and even out the filling
Evenly spread the top with pizza sauce, then lay out the pepperoni and mozzarella
Bake at 500F for 20 minutes, remove from oven and top with fresh torn basil, return to oven for 2 minutes.
Slice into 8 slices, serve drizzled with Russian dressing, garnished with fresh torn basil