Prep 2 hrs
Cook 1 hr 5 mins
In 'Lidia's Italy in America' by Lidia Bastianich
- 1⁄2 teaspoon sugar
- 2 1⁄4 teaspoons instant dry yeast (1 packet)
- 3 1⁄2 cups all-purpose flour, plus more for kneading the dough
- 1⁄2 cup fine cornmeal
- 1⁄2 teaspoon kosher salt
- 1⁄4 cup extra-virgin olive oil, plus more for the bowl and pan
- 4 ounces provolone cheese, sliced
- 4 ounces mozzarella cheese, sliced
- 1 -1 1⁄2 cup marinara sauce
- 2 ounces pepperoni, sliced
- 1⁄2 cup grated grana padano or 1⁄2 cup parmigiano-reggiano cheese
- 1⁄2 teaspoon dried oregano
- Pour 1 cup plus 3 tablespoons warm (90-110 degree F) water into a bowl, then stir in the sugar and yeast.
- Let sit until the yeast begins to bubble, about 5 minutes.
- In an electric mixer fitted with the paddle attachment, mix the flour, cornmeal, and salt on low to combine.
- Pour in the yeast mixture and the olive oil to combine while still mixing.
- Once the dough comes together, switch to the dough hook, and knead on med-high speed to make a smooth dough, about 2-3 minutes.
- Add a little more water or flour as needed to make a soft dough.
- Put the dough in an oiled bowl, cover, and let rise until doubled in size, from 1 1/4 to 1 1/2 hours.
- Preheat oven to 400°; punch down the dough, and press it into a 14 x 10 inch oiled baking pan or an oiled 12 inch cast iron skillet, gently pressing the dough up the sides to make a shell.
- Fill the shell with an even layer of provolone and mozzarella, then spread the sauce to cover the cheese completely.
- Top with the pepperoni, and sprinkle with the grated cheese and oregano.
- Cover with foil, and bake 45 minutes.
- Then uncover, and bake until the crust is deep golden brown and the pizza is bubbly, about 20 minutes.
- Let sit about 5-10 minutes before cutting into wedges and serving.