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1
Oil lightly a well-seasoned 12 inch cast-iron skillet with vegetable oil and sprinkle bottom with cornmeal.
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2
In a large bowl, proof yeast in 1/2 cup lukewarm water and 1/2 tsp sugar for 15 minutes, or until foamy.
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3
Add 2 cups of flour, salt, herbs, 3/4 cup olive oil and 1 1/2 cups lukewarm water and stir until combined well.
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4
Stir in 4 cups flour and gather dough into a ball.
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5
Knead dough on a floured surface, adding more of remaining flour if necessary, for 15-20 minutes, or until smooth and elastic and no longer sticky.
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6
Form into a ball, put in an oiled bowl and turn to coat.
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7
Let dough rise, covered tightly with plastic wrap, in a warm place, for 45 minutes, or until doubled in bulk.
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8
Punch dough down.
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9
Knead lightly and halve.
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10
In skillet, flatten and stretch half the dough to cover bottom completely.
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11
With fingertips, dimple the dough in places 2 inches apart.
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12
Brush with 1 tblsp oil and sprinkle with sea salt.
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13
Arrange 3/4 of the provolone, overlapping and leaving a 1/2 inch border; layer 3/4s of plum tomatoes and top with remaining provolone.
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14
On a flat surface, flatten and stretch remaining dough to fit skillet.
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15
Lay over filling and press edges together firmly to enclose filling.
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16
Make dimples in the dough in the same manner as before, brush with 2 tblsps oil, and sprinkle with more coarse salt.
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17
Arrange remaining plum tomatoes and cherry tomatoes decoratively on dough.
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18
Brush with 1 tblsp oil.
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19
Let dough rise, covered with dampened kitchen towel, in a warm place, for 30 minutes.
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20
Bake in upper third of a preheated 400F oven for 50 minutes to 1 hour, or until golden-brown around edge, and let cool in skillet for 5 minutes.
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21
Serve hot or at room temperature.
