Caramelized Shallot, Herb, Pinenut And Cranberry Pizza

["Make the crust: Mix the water and sugar in a large bowl, then stir in the yeast. Let it stand for 5-10 minutes until it starts to foam. Add the salt and 2 tbs olive oil. Stir the corn flour and herbs together and add to the yeast, then begin adding the flour. Mix and add until you have a nice non-sticky dough - I start with a spoon the switch to using my hands, that way you can feel the dough for the right consistency, plus it's fun. If it seems too sticky add a bit more flour.", "Turn the dough out onto a board and knead it a few times. Form it into a smooth ball. Wash out the bowl (unless you want to dirty up another one) and drizzle a bit of olive oil in there. Return the dough to the bowl and flip it around so it's coated. Put a towel over it or loosely cover it with plastic wrap and stick it somewhere warm for an hour or so until it doubles in size.", "While the dough rises make your shallots - melt the butter in the olive oil over medium heat. Add the shallots, brandy, sugar and a pinch of salt, and cook until they are very soft and dark golden brown and fabulous. Turn off the heat and wait for the dough to be ready.", "Preheat your oven to 500 - start this early if you have a pizza stone so it can warm all the way up. Punch the dough down and use 1/3 to make a 12"" pie (freeze the rest or triple the toppings or make 3 flavors!) - roll it out on a cornmeal coated board, or press it into an oiled and cornmeal dusted baking sheet depending on your equipment (We actually use one of those plastic bendy chopping mat thingies dusted with cornmeal to transfer the pizza into the oven) and poke it a few times with a fork.", "Spread the shallots over the crust, then lay the provolone slices and crumble the muenster over. Sprinkle the pine nuts on top. Bake the pizza until the cheese is bubbling and browning and the crust is crisp, 12 - 15 minutes should do it.", "Remove the pizza from the oven, sprinkle with cranberries and Aleppo pepper, and the a drizzle of the best olive oil you have. Slice, serve, enjoy!!!"]