In a large bowl combine all dry ingredients and mix together

Add in butter and stir into dry ingredients until it looks like wet sand then add water

Mix everything together until a dough forms and knead for only 1 minute and no more.

Place in a greased bowl covered and rise for 1 to 2 hours or until doubled. You can also put it in the fridge for 24 or up to 48 hours but take it out a few hours ahead of time to come up to room temperature. This will make 2 pizzas.

For the sauce drain 2 cans of whole tomatoes in a mesh strainer and mush with hands until they are mostly broke down. Get all the liquid you can out. Sauce should be thick.

Add italian seasoning and sugar to taste. I made my sauce a little sweet to counteract the saltiness of the cheese.

In a cast iron skillet or any round pan with sides butter it very generously and pour some parmesan cheese in bottom. Swirl around to coat pan with parmesan.

Put an overlapping layer of provolone on bottom of dough and add a layer of mozzarella. Add another layer of provolone and add any toppings on cheese. I used pepperoni sausage onions and mushrooms.

Add a generous amount of sauce and top it off with parmesan cheese.