Dissolve traditional active dry yeast with sugar and warm water until the water becomes foamy.

In a large bowl add the flour, bloomed yeast, Italian seasoning, and salt.  Use your mixer, and blend it until smooth. Cover the bowl, and let the dough rise for 15-20 minutes.

After the dough has risen put it on a floured surface, and knead the dough until it's no longer sticky.

In a large skillet combine 1 pound of ground Italian sausage, 1 pound of ground beef, and 1 small diced onion. Cook the meat and onion over medium heat until the meat is no longer pink. Once it's cooked through, drain the meat, and then put it back in the skillet.

Add a can of crushed tomatoes, a can of tomato paste, water, sugar, parsley, garlic, salt, and pepper. Bring the mixture to a boil, and then reduce heat and let it simmer.

While the pizza lasagna filling is simmering, it's time to set the base for your pizza. Place the dough on a floured counter top, and then roll it out. Once it's large enough to fit your cast iron skillet - I used a 12" skillet - put the dough in the skillet, and then drape it up over the sides.

Turn your smoker on, and get the temp up to 350 degrees. When the smoker is up to temp, put the cast iron skillet with the dough in the smoker and let it cook for 15 minutes. As soon as the dough starts to brown along the top edges, remove it from the smoker.

When the edges are brown, remove the crust from the smoker

In a small bowl mix ricotta cheese, an egg, salt, and parsley.

Put enough meat sauce in the bottom of the pizza to cover the dough, follow with the ricotta mixture, shredded mozzarella, and no-boil lasagna noodles.

Layer the fillings until the pizza is filled to the brim

Repeat the process until the pizza is filled to the brim, and then throw it in the smoker! Let the cast iron pizza lasagna cook uncovered at 350 degrees for 30 minutes. After 30 minutes cover the pizza with foil and cook for an additional 30 minutes. Then, uncover the lasagna, and let it cook until the internal temperature is 165 degrees.

When the surface is brown and bubbly, and the internal temp is 165, the pizza is ready!