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1
Dissolve yeast and sugar in water in a large bowl and set aside to proof for five minutes.
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2
When the yeast mixture becomes frothy add the salt, two tablespoons of the olive oil, the pepper and one cup of the flour.
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3
Beat until smooth.
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4
Add remaining flour, one-half cup at a time, and mix until the dough leaves the sides of the bowl.
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5
There should be some flour left.
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6
Dust a work surface with some of the remaining flour and knead the dough until it is smooth and elastic, adding additional flour if necessary.
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7
Place the dough in a lighly oiled bowl, turn it once in the bowl, cover loosely and set aside to rise until doubled, about one hour.
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8
While the dough is rising, slice the tomatoes about one-quarter-inch thick, place them on a broiler pan, brush with one tablespoon of the remaining oil and broil until lightly browned around the edges.
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9
Set aside.
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10
When the dough has doubled, preheat oven to 475 degrees.
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11
Lightly oil four eight- or nine-inch baking pans or two pizza pans and dust with corn meal.
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12
Divide the dough into two or four equal portions, depending on the number of pans you are using.
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13
Roll and stretch the dough to fit the pans, leaving a slightly thicker border.
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14
Arrange the grilled tomatoes in a single layer on each circle of dough.
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15
Place in the oven and bake 10 minutes.
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16
Sprinkle with the mozzarella cheese, then the Parmesan cheese, and bake until the cheese is melted and bubbling and the dough has browned, 10 to 15 minutes longer.
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17
Sprinkle with a little remaining olive oil, garnish with basil leaves and serve at once.
