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1
In the large bowl of an electric mixer proof the yeast with the sugar in 1/3 cup of the water for 5 minutes, or until the mixture is foamy, stir in the remaining 1/3 cup water, the oil, 2 cups of the flour, and the salt, and blend the mixture until it forms a dough.
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2
Fit the mixer with the dough hook and knead the dough, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 3 minutes, or until it is smooth and elastic.
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3
Transfer the dough to an oiled bowl and turn it to coat it with the oil.
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4
Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, and punch it down.
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5
Divide the dough into 6 pieces and on a floured surface roll out each piece into a 6-inch round.
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6
Transfer the rounds to baking sheets (preferably black steel, for a crisper crust), oiled and sprinkled with the cornmeal, and spread each of the rounds with a scant 1 tablespoon of the tomato sauce.
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7
Sprinkle the rounds evenly with the mozzarella and the Parmesan and top them with the pepperoni.
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8
Add salt and pepper to taste and drizzle the rounds with the oil.
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9
Bake the pizzas on the bottom rack of a preheated 500F.
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10
electric oven or on the floor of a preheated 500F.
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11
gas oven for 10 minutes, or until the pizza crusts are golden brown.
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12
Let the pizzas cool slightly before serving.
