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1
For the crust: In a small bowl, whisk together the yeast, sugar and warm water and let it stand until foamy, about 5 minutes.
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2
In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.
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3
Whisk 1 tablespoon of the olive oil into the yeast mixture.
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4
With the motor running, slowly add the yeast mixture into the flour mixture, allowing each addition to be absorbed before adding more.
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5
Pulse the machine 10 to 15 times to knead the dough.
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6
When ready, the dough should clean the insides of the bowl but will be slightly sticky.
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7
Coat the inside of a large bowl with the remaining 1 tablespoon of oil.
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8
Dust your hands with flour and remove the dough from the food processor.
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9
Form the dough into a ball and place in the greased bowl.
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10
Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours.
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11
While the dough rises, roast the tomatoes and garlic.
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12
Preheat oven to 350 F and line a baking sheet with aluminum foil.
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13
Spread tomato halves out in an even layer and place garlic cloves in the center of the pan.
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14
Drizzle with olive oil then sprinkle with salt and pepper.
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15
Bake until golden brown and bursting, about 10 minutes.
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16
Remove from oven and let cool slightly.
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17
Finely chop cooled garlic.
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18
Set aside.
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19
Preheat oven to 450 F. Roll the dough out on a floured surface, making it however thin youd like it.
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20
Sprinkle a pizza pan or preheated pizza stone with cornmeal.
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21
Lay the crust on top and parbake it for 7 minutes, or until puffed and set but not yet browned.
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22
Then remove it from the oven.
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23
In a medium bowl, combine ricotta and chopped roasted garlic.
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24
Spread this over the crust in an even layer.
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25
Sprinkle with mozzarella and Parmesan, then evenly distribute the tomatoes over top.
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26
Finish with a sprinkle of fresh thyme.
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27
Return to oven and bake another 10 minutes, or until cheese is melted and bubbling and the crust is golden brown.
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28
Slice and enjoy.
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29
Crust recipe adapted from Williams-Sonoma.
