For the Dough (or use store-bought pizza dough - see Note 1 below for details):
1 1/4cups(310g)lukewarm water
1teaspoonactive dry or instant yeast
1teaspoonwhite granulated sugar
1teaspoonfine sea salt
3cups(500g)all purpose flour, approximately
For the filling:
28ozcanned whole peeled tomatoes, or *see Note 2 below for options
12oz(350g)Prosciutto Cotto or other Italian deli meats
11-12oz(330g)sliced Provolone cheese
For the topping:
2sheetspuff pastry, thawed
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Make the base dough: In a large bowl or the bowl of a stand mixer, fitted with the kneading hook, add the lukewarm water, yeast and sugar. Stir to combine and allow to stand 5 minutes. Add the olive oil, salt and 2 cups of the flour. Mix to combine. Begin adding the remaining 1 cup of flour, adding in small increments and mixing in between additions, adding only as much flour as needed to create a moist, but not sticky dough, that wraps around the kneading hook and cleans the bowl. (You may need a little bit more flour that the 1 cup. If so, add as needed).
Remove dough to a lightly floured surface and knead briefly. Form into a ball, place in a large greased bowl (large enough for the dough to triple in size), cover with plastic wrap and allow to rise until tripled in size, about 3 hours.
Meanwhile, drain canned tomatoes into a sieve set over a bowl. Break tomatoes up lightly with a fork and then let stand to drain while the dough rises.
When dough is ready, remove from the bowl and deflate lightly. Brush a 10x15-inch sheet pan (give or take - you can use a slightly larger or slightly smaller pan) with olive oil, then spread dough in pan, covering the entire bottom of the pan. It may shrink back as you work, but just keep stretching. If it is very stubborn, allow the dough to rest 5-10 minutes in the pan and try again. Once spread, cover the pan with plastic wrap and allow the dough to rest for about 20 minutes.
Meanwhile, remove the drained tomatoes to a bowl. Sprinkle in the salt and stir to combine, breaking up the tomatoes a bit more to form a chunky paste. Set aside.
Preheat oven to 390F (regular bake/not fan assisted).
When dough has rested, spread tomato evenly over the dough. Place meat evenly on top of the tomatoes, then top with sliced provolone.
Lightly roll the sheets of puff pastry to smooth, then place over-top of the pizza, trimming any excess. Stir together egg and water, then brush the top of the puff pastry. Use a fork to prick the puff pastry 10-12 times evenly across the pastry.
Bake 390F for 45-50 minutes (place pan underneath as it can bubble over a bit), or until puff pastry is very golden and bottom of pizza dough is set and lightly golden. You can cover the top loosely with foil if puff is at risk of over-browning.
Allow pizza to stand for 10-15 minutes before serving, then cut into squares to serve.
1. You'll need about 650g (or 1 1/2 lb.) of store-bought pizza dough. Allow to come to room temperature, spread into pan and rest as per recipe. If you have less pizza dough, use a smaller pan.2. You can alternately use crushed tomatoes, passata or store-bought pizza sauce here.Refrigerate leftovers or freeze up to 2 months, for longer storage.You can assemble the pizza, then refrigerate for several hours before baking. Allow extra baking time if baking from cold.Re-warm on a baking sheet, loosely covered with foil and placed into a 350F oven until warmed through (20 minutes from refrigerated or up to 50 minutes or more from frozen).