Place warm water in the bowl of a stand mixer with the dough hook attachment. Sprinkle yeast over the top. Allow to set for a 5 minutes. The yeast will start to foam.

Combine 1 cup flour and salt in a bowl. Add flour to yeast and water mixture. Turn mixer on medium-high speed and mix just until dough comes together. Reduce to medium-low speed and continue mixing until a smooth ball forms, about 5 minutes. If dough seems sticky during this time add remaining 2 tablespoons of flour.

Transfer to a lightly oiled bowl. Toss dough to coat. Cover and place in a warm dark place until dough has doubled. About 45 minutes.

While you are waiting for the dough to rise, combine roma tomatoes, white onion, garlic, lime juice, cilantro and salt together in a bowl. Allow to set at room temperature while the dough is rising.

When the dough is about done rising. Preheat the oven to 430 degrees.

Heat a 12 inch cast iron skillet over medium heat, and brown chorizo. Add yellow onions and jalapenos. Cook until chorizo is cooked through and onions start to caramelize, about 10 minutes. Transfer to a plate and set aside. Remove skillet from heat.

Heat crushed tomatoes in a small pan over medium heat and simply season with salt and pepper.

Combine cheeses together in a bowl.

After the dough has finished rising, punch the dough, form into a large ball and lightly flour. Begin pressing the dough into the cast iron skillet. Start in the center and use your fingers to press out and keep working until the dough covers the entire bottom of the skillet and about 1 inch up the sides of the pan. This will take several minutes. You can also use a rolling pin to roll it out to fit into the cast iron skillet.

Return the skillet to medium heat and cook for 5 minutes. Brush the dough lightly with olive oil.

Pour the tomato sauce over the top of the dough. Top with mixed cheeses. Top with cooked chorizo, onions and jalapeno. Bake in preheated oven for 12 - 15 minutes or until cheese is melted and crust has started to brown.

Remove from oven. Spoon pico de gallo over the top. Slice and serve.