- Basic Pizza Dough for 1 crust, recipe follows
- 2 teaspoons cornmeal
- Olive Salad, recipe follows
- 1 cup grated provolone cheese
- 1/2 cup thinly sliced yellow onions
- 4 ounces roughly chopped ham
- 4 ounces thinly sliced salami
- 8 ounces fresh bocconcini, sliced in half or into thirds, or cubed fresh mozzarella
- 2 tablespoons chopped pepperoncini
- Red pepper flakes
- Extra-virgin olive oil, for drizzling
Place a baking stone on the lower rack of the oven and preheat to 475 degrees F. Remove the premade pizza dough from the bowl and briefly knead. Shape into a 14-inch round. Lightly dust a baker's peel with the cornmeal. Transfer the dough to the peel. (Alternatively, the dough can rest and then be cooked on a lightly oiled baking sheet.)
Spread most of the olive salad over the bottom of the dough. Top with the provolone, onions, ham, salami, remaining olive salad, bocconcini or mozzarella, and pepperoncini. Sprinkle, to taste, with the red pepper flakes and extra-virgin olive oil.
Transfer to the baking stone and cook until the crust is golden brown and the cheese is melted, 8 to 10 minutes. Remove from oven and let rest for 5 minutes before slicing. Serve hot.
Basic Pizza Dough:
- 1 cup warm (110 degrees F) water
- 1 (1/4-ounce) envelope active dry yeast
- 1 teaspoon sugar
- 3 cups bleached all-purpose flour
- 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
- 1 teaspoon salt
In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
Use as directed.
Yield: 1 large pizza crust, or 2 medium pizza crusts
- 1/2 cup pitted brine-cured black olives, such as Nicoise, sliced
- 1/2 cup large (queen) pimiento-stuffed olives, sliced
- 2 large cloves garlic, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced shallots
- 1 tablespoon finely chopped celery
- 1 tablespoon minced fresh flat-leaf parsley
- 2 teaspoons minced fresh oregano
- 3/4 teaspoon freshly ground black pepper
Combine olives, garlic, olive oil, shallots, celery, parsley, oregano, and black pepper, and mix well.