Steps
- Measure 2 teaspoons of table salt. Mix half with 2 cups of bread flour, ⅔ cup of lukewarm whole milk, 2 tablespoons of olive oil, 1½ teaspoons of instant yeast, and ½ teaspoon of sugar.
- Using a dough hook, mix on low for 30 seconds, scrape the bowl, then knead on medium for 5-7 minutes, until smooth. Divide in half, round into balls, and put in separate oiled bowls.
- Cover and rise for 60-75 minutes, until puffy. Meanwhile, dissolve the remaining salt in 2 cups of cold water and soak 1 large thinly sliced onion.
- Oil a 10in / 25cm cast-iron skillet. Stretch one dough ball into a 10in / 25cm round about ¼in / 5mm thick and press into the pan.
- Cover with 142g of sliced provolone, leaving a ½in / 1cm border. Mix 2 cups of shredded mozzarella, 1 teaspoon of dried oregano, and 1 pinch of red pepper flakes and scatter over the cheese.
- Stretch the other dough ball into an 11in / 28cm round about ¼in / 5mm thick. Lay over the filling and pinch the edges together. Cover and rise for 30 minutes.
- Meanwhile, preheat the oven to 450°F / 230°C with a rack in the upper third. Drain the onion, pat very dry, and toss with ¼ teaspoon of dried oregano.
- Prick the pizza top with a fork and scatter the onion to the edges. Add 3 tablespoons of grated Parmesan and drizzle with 1 tablespoon of olive oil.
- Bake for 25-30 minutes, until the edges are dark golden and the onions char in spots. Let rest for 15 minutes before slicing.