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1
In a small bowl, sprinkle sugar and yeast over warm water; stir with a fork until yeast and sugar dissolve.
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2
Let stand until foamy, about 5 minutes.
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3
In a food processor, pulse flour and table salt to combine.
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4
Add yeast mixture and oil; pulse until mixture comes together but is still slightly tacky.
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5
Dough should pull away cleanly from your fingers after its squeezed.
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6
Turn out dough onto a lightly floured work surface; knead four or five times, until a smooth ball forms.
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7
Place the dough in a lightly oiled bowl, smooth side up.
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8
Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 40 minutes.
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9
Punch down dough.
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10
Fold dough back onto itself four or five times, then turn smooth side up.
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11
Replace plastic wrap; let dough rise again in a warm place until doubled in bulk, 30 to 40 minutes.
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12
Punch down dough; turn out onto a lightly floured work surface.
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13
Using a bench scraper or knife, divide dough into two equal pieces.
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14
Knead each piece four or five times, then form a smooth ball.
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15
Return one ball to oiled bowl; cover with plastic wrap.
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16
Pat remaining ball into a flattened disk; cover with plastic wrap, and let rest 5 minutes.
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17
Sprinkle a large wooden peel (or the flat side of a heavy baking sheet) with cornmeal.
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18
Using your hands or a rolling pin, stretch or press dough into desired shape, working from center outward in all directions.
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19
Transfer to the prepared peel.
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20
Place a baking stone in the bottom of the oven.
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21
Preheat the oven to 450F.
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22
Spread a thin layer of Pizza Sauce over the round, leaving a 1-inch border uncovered.
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23
Arrange half the mozzarella slices over the sauce, and scatter with a handful of basil leaves.
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24
Sprinkle with coarse salt, pepper, and half the grated Parmesan.
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25
Slide pizza onto the baking stone.
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26
Bake until cheese is melted and crust is crisp and golden brown, 12 to 15 minutes.
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27
Meanwhile, repeat rolling and topping with the remaining dough and ingredients; bake when first pizza is removed from the oven.
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28
Garnish with remaining basil, and slice pizza into wedges using a pizza wheel or sharp knife, and serve immediately.
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29
Heat oil in a large skillet set over medium heat.
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30
Using your hands, crush tomatoes into a bowl, then add to skillet along with oregano.
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31
Season with salt and pepper.
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32
Cook over medium-low heat, breaking up tomatoes with a spoon, until sauce has thickened, 40 to 50 minutes.
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33
For a smooth sauce, pass it through a food mill, or press through a sieve with a wooden spoon, into a large bowl; discard solids.
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34
Let cool slightly before using
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35
The crust is formed and transferred to a wooden peel that has been dusted with cornmeal.
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36
The dough is spread with a thin layer of sauce, leaving a 1-inch border, and covered with slices of fresh mozzarella.
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37
Then its sprinkled with basil leaves, coarse salt, freshly ground pepper, and some grated Parmesan before baking.
