Houdini Recipe

Mix and proof

In a large bowl, combine warm water (about 105–115°F/40–46°C), instant yeast, and sugar. Let sit 2–3 minutes until foamy. Add 2 tablespoons olive oil, salt, and about half the flour. Stir to combine, then add remaining flour and mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium-low for 5–7 minutes.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 60–90 minutes.

Shape for pan

Generously oil a 9x13-inch (or similar rectangular/square) pan and sprinkle the cornmeal or semolina evenly across the bottom. Gently deflate the risen dough and transfer to the pan. Using oiled hands, stretch and press the dough to the corners and edges to form an even rectangular thickness (about 1/2 to 3/4 inch). If the dough resists, let it rest 10 minutes and continue stretching.

Second rise

Cover the pan lightly with oiled plastic wrap or a damp towel and let the dough rise again until slightly puffy, about 20–30 minutes. Meanwhile preheat the oven to 475°F (245°C).

Layer provolone

Arrange thin provolone slices in an even layer over the dough, covering most of the surface and leaving a 1/2 inch border for the crust. The provolone goes directly on the dough (under the tomatoes) so it melts into a creamy layer.

Season tomatoes

While dough finishes its second rise, slice the Jersey tomatoes 1/4 inch thick and lay slices on paper towels. Lightly salt the tomato slices (about 1 tsp divided) and let them sit 5–10 minutes to draw out excess moisture. Pat dry with paper towels and season with a small pinch of black pepper.

Top with tomatoes

Arrange the tomato slices in a single layer over the provolone. Drizzle the 2 tablespoons extra-virgin olive oil evenly over the tomatoes. If using, tuck a few basil leaves among the tomatoes now or add after baking.

Bake

Place the pan in the preheated 475°F (245°C) oven on the middle rack. Bake 12–16 minutes, or until the crust edges are golden-brown, cheese beneath is melted, and tomatoes are blistered at the edges. If the crust or top browns too quickly, slide a sheet of foil loosely over the pan for the last few minutes.

Finish with Parmesan

Remove the pizza from the oven and immediately sprinkle the grated Parmigiano-Reggiano evenly over the hot tomatoes so it melts slightly into the top. If you reserved basil, scatter the leaves now so they wilt gently from the heat. Let rest 3–5 minutes before cutting.

Slice and serve

Use a sharp knife or pizza cutter to cut the square pie into 8 generous pieces or 12 smaller squares. Serve warm. Optionally pass extra grated Parmesan and crushed red pepper on the side.

Storage: Store leftovers covered in the fridge up to 2 days. Reheat on a sheet in a 375°F (190°C) oven for 8–10 minutes to revive crispness.