Preheat the oven to 400℉. While it heats, place a cast iron skillet, sized to fit the rolled and shaped dough ring, inside the oven to warm up.
Combine 1 cup warm water with 2 1/4 tsp dry instant yeast and 1 tsp sugar, stir and set aside for 10 minutes.
Dice 8 oz provolone cheese and 8 oz prosciutto.
Combine 2 1/4 cups flour, 2 tsp freshly ground black pepper and 1 tsp kosher salt in a medium mixing bowl.
Add 3/4 cup diced pancetta or bacon to a small skillet and render the fat over medium high heat, about 3-4 minutes. Remove from heat and drain about 2 tablespoons of fat into flour mixture. Reserve the remaining fat and the pancetta.
Using the dough hook in a stand mixer, blend on medium speed for about 10 minutes or until the dough forms a ball.
Sprinkle flour on a sheet of parchment paper and roll the dough into a 10 x 18 inch rectangle and spread the prosciutto, pancetta and cheese on the dough.
Roll the dough into a log, starting at the long end. Gently twist the log and then form a ring.
Brush the dough using the remaining tablespoonful of the pancetta drippings, remove the hot iron skillet from the oven and place the dough, using the parchment paper to lift it, into the preheated skillet.
Bake for 30-35 minutes or until the top becomes golden. Remove bread from the oven and place it on a wire rack. Allow to cool for 10-15 minutes before slicing.
Brush the bread with any remaining pancetta drippings or a bit of melted butter and sprinkle with fresh thyme leaves.
