3 parrano Recipes

ripe summer tomatoes or 2 lbs plum tomatoes, cut in 1/2 inch thick slices, olive oil, kosher salt, fresh ground pepper, frozen pie crusts (not deep dish ) or 1 (9 inch) flaky pie crusts, grated parrano cheese or 1 1/4 cups sharp white cheddar cheese, basil leaves, thinly sliced, plus more for garnishing, dried oregano, grated parmesan cheese , preferably parmigiano-reggiano, mayonnaise

sugar, dry yeast (about 2 1/4 tsp), warm water (100o to 110o), all-purpose flour (about 12 1/3 oz), divided, chopped fresh thyme, salt, egg, lightly beaten, freshly grated parrano cheese, cornmeal