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1
Sprinkle the yeast over the water.
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2
Let stand 1 minute, or until the yeast is creamy.
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3
Stir until the yeast dissolves.
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4
In a large bowl, combine flour and salt.
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5
Add the yeast and stir until a soft dough forms.
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6
Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
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7
Lightly coat a large bowl with oil.
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8
Place the dough in the bowl, turning it to oil the top.
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9
Cover with plastic wrap.
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10
Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.
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11
Preheat oven to 425F.
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12
Punch down dough.
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13
Sprinkle a 9 x 13 inch rectangular baking sheet with cornmeal.
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14
Place dough in pan.
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15
Press dough until it comes up the side of the pan and is an even thickness on bottom.
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16
Let dough rise, covered loosely with plastic wrap, in a warm place until double, about 30 minutes.
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17
Drizzle the extra-virgin olive oil over the dough.
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18
Sprinkle with grated Parmigiano-Reggiano.
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19
Top with tomaotes, basil, and mozzarella.
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20
Season with salt and pepper.
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21
Bake pizza until cheese melts and crust is golden brown, 15 to 20 minutes.
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22
Transfer pizza to a cutting board.
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23
Cut into squares and serve hot.
