1 envelope (2 1/2 teaspoons) active dry yeast
1 cup warm water
2 1/4 teaspoons kosher salt
1/4 cup johnnycake meal or fine-ground white cornmeal
3 tablespoons whole-wheat flour
1 tablespoon virgin olive oil
2 1/2 to 3 1/2 cups unbleached white flour
Extra-virgin olive oil
3 cups freshly grated Parmigiano-Reggiano cheese
1 1/2 cups freshly grated Pecorino Romano cheese
3 cups shredded Fontina cheese
4 1/2 cups chopped canned tomatoes in heavy puree
3/4 cup chopped Italian flat-leafed parsley
Chiffonade of basil for garnish
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