Muffuletta Pizza

Directions

1. 1
   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.
2. 2
   Shape into a 14-inch round.
3. 3
   Lightly dust a baker's peel with the cornmeal.
4. 4
   Transfer the dough to the peel.
5. 5
   (Alternatively, the dough can rest and then be cooked on a lightly oiled baking sheet.)
6. 6
   Spread most of the olive salad over the bottom of the dough.
7. 7
   Top with the provolone, onions, ham, salami, remaining olive salad, bocconcini or mozzarella, and pepperoncini.
8. 8
   Sprinkle, to taste, with the red pepper flakes and extra-virgin olive oil.
9. 9
   Transfer to the baking stone and cook until the crust is golden brown and the cheese is melted, 8 to 10 minutes.
10. 10
    Remove from oven and let rest for 5 minutes before slicing.
11. 11
    Serve hot.
12. 12
    In a large bowl, combine the water, yeast, sugar and 1 tablespoon of the oil and stir to combine.
13. 13
    Let sit until the mixture is foamy, about 5 minutes.
14. 14
    Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
15. 15
    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.
16. 16
    Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
17. 17
    Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil.
18. 18
    Place the dough in the bowl and turn to oil all sides.
19. 19
    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.
20. 20
    Use as directed.
21. 21
    Yield: 1 large pizza crust, or 2 medium pizza crusts
22. 22
    Combine olives, garlic, olive oil, shallots, celery, parsley, oregano, and black pepper, and mix well.