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1
In the bowl of an electric mixer fitted with the dough hook, combine the flour, baking powder, and salt.
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2
Mix 1/2 cup plus 2 tablespoons water and the olive oil in a cup and, with the mixer on medium speed, pour the wet ingredients into the dry.
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3
Knead the dough in the mixer until soft and smooth, about 2 minutes.
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4
Remove the dough, and knead on a well-floured counter a few times, then wrap in plastic and let rest at room temperature while you make the topping.
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5
Preheat oven to 450u00b0 with a pizza stone on the bottom rack.
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6
Drain and crush the canned tomatoes, squeezing out as much juice as possible; coarsely chop the tomatoes and put in a medium bowl; add in the crushed garlic, olive oil, and salt; let steep 10-15 minutes.
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7
After the garlic has steeped, discard it and stir in the basil.
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8
Combine the three cheese in a food processor, pulsing until cheese is mixed to a crumbly paste.
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9
Divide the dough in half; on a floured work surface, roll the dough into an 11-12 inch round.
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10
Put the dough on a floured pizza peel, or on the back of a baking sheet lined with parchment paper.
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11
Spread with half of the sauce, all the way to the edges of the dough.
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12
Top with half of the cheese.
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13
Slide the pizza off the pizza peel or baking sheet with parchment onto the pizza stone.
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14
Bake until very crisp, about 13 -15 minutes.
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15
Repeat with remaining sauce and dough.
