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Drain the excess watery liquid from the crushed tomatoes and combine with the tomato sauce and spices/herbs.
Proof the yeast by whisking it into 1/4 cup warm (not hot) water. It should bubble and foam. If the yeast clumps all together and floats on top it is dead and you will need to get new yeast.
In a stand mixer with a dough hook, combine the flour with the diastatic malt powder. If you do not have diastatic malt powder replace with white sugar or honey.
With the mixer on low add all but a couple tablespoons of the cold water, followed be the yeast mixture. Use the remaining cold water to rinse the yeast bowl and add to the mixer.
Mix for 2 minutes, scaping the sides of the bowl if needed. Add in the salt and mix for another 1-2 minutes. The dough should be evenly mixed at this point. If the dough appear too dry add a tablespoon of water and mix for another couple minutes.
On a clean work surface knead the dough for about 3-5 minutes. If the dough is too sticky add a small bit of flour to keep it from sticking. Cover with a damp cloth and allow to rest for about 1 hour.
After an hour, cut the dough ball into 2 equal sized pieces. Form into balls by gently stretching the dough then folding the pulled section underneath. Rotate 1/4 turn and repeat this process. Continue to repeat this process until the gluten in the dough is nicely stretched and smooth, then pinch the seam at the bottom and place the dough ball on an oiled cookie sheet. Repeat with the other piece of dough. NOTE: If the dough is tearing, you are pulling it too much. You just need to gently pull it to stretch the gluten.
Cover the dough balls with plastic wrap and let the dough rise at room temp for about 2 hours. NOTE: Make sure the balls are far enough apart that they will not touch as they rise. Also I have found it helpful to spray the plastic wrap with a little cooking oil to prevent it from sticking to the dough.
After the 2 hour rise, grease each cast iron pan with a tablespoon of softened butter and a teaspoon of oil. Spread the dough out to fill the cast iron pan. Allow to rise at room temp for 1 hour.
Preheat your grill, smoker, or oven to 500 degrees. Set up for indirect heat.
Bake the dough for 5-7 minutes then remove from the heat. Allow to cool to room temp.
Layer on the provolone and mozzarella cheese, dividing between the 2 pizzas. Add your toppings of choice.
Stuff 1/2 a cup of the shredded white cheddar between the edge of the pan and the crust, for each pizza.
Bake the pizza at 500 degrees for 7 minutes, with the lid of your grill or smoker closed. Turn the pizza 180 degrees then top with sauce. Cook for an additional 7-10 minutes. If you have a lot of toppings it may require a little extra time.
Remove from the grill and allow to rest for about 5 minutes before slicing and serving.