In a mixing bowl or pot, combine the flour, rapid rise yeast, and salt. Stir briefly with a fork to distribute.
Add the warm water and 2 tablespoons of olive oil to the dry ingredients. Mix with a fork until a rough dough forms.
Knead the dough a few times in the bowl or on a lightly floured surface until it comes together into a smooth ball.
Cover the dough and let it rise for 20 minutes.
After rising, turn the dough out onto a cutting board and divide it into two equal pieces.
Add 1 tablespoon of olive oil to a preheated 10" or 12" cast iron skillet and swirl to coat. Place one dough half in the skillet and press it outward toward the edges with your fingertips. Drizzle ½ tablespoon of olive oil along the edge of the dough.
Place the skillet on a grate over the campfire or on a camp stove over fairly high heat. Cook for 3–5 minutes, until the bottom is firm and golden brown. Lift the edge with tongs around the 3-minute mark to check the color.
Remove the skillet from the heat and set it on a heat-safe surface. The skillet will be very hot - use caution for the next steps.
Using tongs, flip the crust so the toasted side faces up and the uncooked side faces down. Add your pizza sauce, cheese, and toppings to the toasted side. Cover the skillet with a cast iron lid or aluminum foil and return it to the heat.
Cook for another 3–5 minutes until the bottom is golden brown. Once the cheese is melted, remove the lid or foil to let steam escape and prevent sogginess. Continue cooking uncovered for the remaining time.
Remove the skillet from heat. Transfer the pizza to a plate using tongs. Repeat with the second dough half.
