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