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1
Place the yeast, sugar, and 1 cup of water in a mixing bowl and dissolve the yeast.
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2
Add the remaining ingredients except for the cornmeal and mix on slow speed with a dough hook until a ball is formed.
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3
Change the speed to medium and mix for an additional 1 to 2 minutes until a sooth and elastic dough is formed.
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4
Place the dough in a lightly oiled bowl or pan cover and allow the dough to rest for approximately 4 hours.
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5
To make the tomato sauce, place all of the ingredients in a mixing bowl, combine well and adjust the seasonings.
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6
Let the flavors combine for approximately 30 minutes or longer.
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7
To make the yellow tomato sauce, combine all of the ingredients into a blender and puree.
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8
Adjust the seasoning.
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9
Preheat oven to 350 degrees F. Rub the pork with the smoke flavoring and sea salt.
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10
Using a roasting pan, line the bottom with 1/2 of the leaves and place the pork butt on top.
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11
Add the chicken stock, being careful not to pour on top of the pork.
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12
Cover with the remaining leaves.
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13
Cover tightly with foil and roast for approximately 3 1/2 hours.
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14
Cook the pork to a minimum internal temperature of 165 degrees F. When done the pork should shred easily and be very moist.
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15
To make the pizza, press or roll out the dough to approximately 1/4-inch thick.
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16
Transfer the pizza to a pizza peel dusted with cornmeal.
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17
Add the yellow tomato sauce and spread evenly.
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18
Add the fontina cheese, shredded pork, tomato mixture, and finish with some grated Parmesan.
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19
Place pizza in a hot oven turning occasionally until crust is evenly browned and the bottom is golden in color.
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20
Remove from oven, slice, and serve.
