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["Dissolve yeast in warm water in warm mixer bowl.", "Add salt, olive oil and 2 1/2 cups flour.", "Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.", "Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough, when touched, doesn't leave anything on your hand and dough starts to clean sides of bowl. Knead on speed 2, about 2 minutes longer.", "Place dough in a greased bowl, turning to grease top. Cover. Let rise in warm place, free from drafts, about 1 hour or until doubled in bulk. Punch dough down.", "Prepare pizza stone (or baking sheet) by placing on the lowest rack of a cold oven; preheat for 30 minutes at 500 degrees or the highest setting.", "When dough is ready, place on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4"" thick and 10"" to 12"" in diameter. Transfer to a peel (or inverted baking sheet), that has been dusted with semolina or cornmeal.", "Brush dough with a little of the olive oil to the edge. Spread tomato sauce over the dough to within 1/2"" of the edge. Distribute mozzarella slices over the tomato sauce and season with salt and pepper. Arrange basil leaves over the mozzarella, reserving a few for garnish if desired. Sprinkle with Parmesan cheese. Drizzle with remaining oil.", "Lightly sprinkle the hot stone (or baking sheet) with a dusting of cornmeal (or semolina).", "Carefully slide the pizza onto the stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling. Garnish with reserved basil leaves, if desired.", "Note: Preparation and cooking times are combined, for approximately 90 minutes total."]
