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1
Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
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2
In the bowl of a food processor, combine tomatoes, olive oil, and salt and freshly ground black pepper to taste and process until smooth.
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3
Divide sauce between the 2 pizzas and smooth to spread evenly, leaving a 1/2-inch border along the edges of the dough.
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4
Sprinkle basil leaves on top of sauce and then top with Parmigiano-Reggiano.
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5
Finally, divide mozzarella slices between 2 pizzas, and bake for about 8 minutes, or until cheese is bubbling and the edges are golden brown.
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6
In a large bowl, combine yeast with water, olive oil, salt and stir well to proof.
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7
After 5 minutes, add half of the flour and mix well to thoroughly incorporate.
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8
Add all remaining flour except 1/2 cup and mix well with your hands.
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9
Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough.
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10
Dough should not be sticky.
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11
Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil.
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12
Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
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13
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
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14
Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls.
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15
Place on a lightly oiled baking sheet and cover with a damp towel.
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16
Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch.
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17
Transfer dough to a pizza peel.
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18
Yield: 2 (12-inch) pizzas, serving 4 to 6
