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1
Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.
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2
Divide the dough in half and roll into a 12-inch circle, about 1/2-inch thick.
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3
Dust pizza peel or baking sheet with cornmeal.
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4
Place rolled out dough on peel.
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5
Brush pizza dough with 2 tablespoons olive oil.
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6
Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along the edges.
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7
Sprinkle 1/4 cup basil leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano.
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8
Finally, top with 1/2-pound mozzarella slices.
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9
Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown.
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10
Repeat with remaining ingredients to make 2 pizzas.
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11
1 package active dry yeast
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12
2 teaspoons sugar
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13
1 cup warm water (110 degrees F)
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14
1/4 cup lard or vegetable shortening
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15
3 to 4 cups all-purpose flour
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16
2 teaspoons salt
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17
Olive oil
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18
In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste.
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19
Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook.
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20
Remove the dough from the bowl.
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21
Grease the bowl with olive oil and place the dough back in the bowl.
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22
Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour.
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23
Turn the dough out onto a floured surface and divide dough in half.
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24
Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes.
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25
The dough is ready to be shaped.
