What you'll need:
3large bowls(1 for mixing, 1 for letting the dough rise, 1 for ZE CHEESE)
1 cookie sheet
Flat surface for dough
2 clean towels
2 and 1/4 tsp of instant yeast(1package)
3 cups of flour
1 and 1/2 tsp of salt
1 and 1/2cups of warm water
1 and 1/2 tbsp of olive oil
a pinch of standard white sugar
Filling(be disgusted and enthralled):
2Cups Fontina cheese
2Cups White American
2Cups Aged Provolone
Thin sliced Onions(optional)
I bunched the directions to make it easier to print
Making the Dough(about 2 hours):
If you have a mixing bowl with a mixing paddle you're ahead of the game. I don't so i mix the dough by hand, but anyway, You want to put your 1.5cups of warm water into the bowl and sprinkle the yeast on top of it. Then we're going to wait for five minutes while the yeast dissolves.
If the yeast hasn't completely dissolved give it a quick stir then add the flower, olive oil, salt, and sugar together in the bowl with the dissolved yeast. once the dough is nice and globbed together you're going to want to either use the dough hook on your mixer or by hand, knead the dough out. Alton Brown has an awesome method for making pizza dough that can be applied here.
After we've kneaded out our dough we'll want to roll it into a ball and place it in a bowl that's been coated with olive oil. Turn the dough around in the bowl so it gets olive oil coating its entirety. Now place some plastic wrap over the bowl and let it sit in a warm spot until it doubles in size. The longer the better for a more airy flavor.
More prepwork(I know, who is this guy-30 minutes):
Flowering your flat surface will probably make this easier. Take your dough out of the bowl now that it's overwhelmingly huge and unwieldly and punch it down on your flat surface, knead it a few times, and cut it in half. Wrap one half in plastic wrap and set it aside and turn the other half into a square sheet about the size of your cookie tray. I tried using a rolling pin to do this but apparently don't have the motor-skills of a chimpanzee so I just stretched it out by hand. I got a few rips here and there, but in the end it didn't make much of a difference. You want to try and keep the dough the same consistency throughout, as this is a double crusted pizza, not your standard pizza with large edges.
Now you'll want to oil up your baking pan with about a tablespoon of olive oil and place the crust in the pan covering it with a clean towel while it rises. Do the same with your other piece of dough you set aside earlier but with this one we'll just cover it on the flat surface you rolled it out on. We're going to leave these to sit for another 30 minutes.
Good times ahead(25-45 minutes):
Ok, time to remove the towels and get down to it. Use a tablespoon of olive oil to brush the bottom crust, leaving an edge about an inch from the pan without oil.
Mix your 3 cheeses together by grating them into your big bowl and spread them over your crust that's been oiled. Now drizzle about 1 tablespoon of olive oil ove the cheese and salt it lightly. Now take your other crust and lay it on top of the cheese, stretching the edges and pinching them together in your open space at the edge.
Brush the top crust with water(again, more the better) and bake it for 15 minutes or until it browns. Now take the pizza out and brush the top with olive oil and place rosemary and or onions on the top. Now bake the pizza for about 10 more minutes and then let it rest for 5. And now you have a cheese goober of deliciousness.