In a small bowl whisk together Dijon Mustard (1/4 cup), Italian Seasoning (1 teaspoon), Garlic (1 clove), Salt (1 pinch), Ground Black Pepper (1 pinch), and Olive Oil (2 tablespoon) and set aside until ready to use.
In the bowl of a stand mixer fitted with a dough hook stir together Water (3/4 cup), Active Dry Yeast (1 1/2 teaspoon), and Granulated Sugar (1 teaspoon). Allow to ferment for 5-7 minutes.
Stir in 1 cup of All-Purpose Flour (1 3/4 cup), Olive Oil (2 tablespoon), and Salt (1 teaspoon). Begin kneading with the dough hook, adding additional flour by the 1/4 cup until dough starts to pull away from the sides. Continue to knead until dough is soft and silky, about 5-7 minutes.
Turn out dough into a large greased bowl, cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
Preheat oven to 425 degrees F (220 degrees C).
Oil a 10-inch cast iron skillet and push dough evenly into pan with oiled fingers, creating dimples as you go. Allow dough to rest a few minutes to relax dough if having trouble pushing it out to the edge. Cover and allow to rise for 20 minutes.
Brush dough with mustard topping and sprinkle with Parmesan Cheese (1/4 cup). Bake in preheated oven for 20-22 minutes until golden.
Remove from oven and allow to cool a few minutes in pan before lifting out onto cooling rack. May be eaten slightly warm or at room temperature.