Basic Pizza

Ingredients

• 1 Tablespoon active dry yeast
• 1 teaspoon granulated sugar
• 1 1/3 cups warm water
• 2 teaspoons salt
• 3 1/2 cups bread or all-purpose flour
• Cornmeal (or flour), for the pizza peel

• 1 clove garlic, minced
• 2 Tablespoons tomato paste
• 14 oz. can crushed tomatoes, pureed with an immersion blender
• 1/4 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 Tablespoon extra-virgin olive oil

• 6 ounces mozzarella cheese, grated
• Parmesan cheese, optional
• 6 leaves fresh basil, torn

Directions

1. Sprinkle yeast over warm water in a large bowl. Stir in sugar and let stand for 5 minutes to proof. Stir in the salt then the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
2. In the meantime, heat together the garlic, tomato paste, crushed tomatoes, salt, oregano, and olive oil together in a small saucepan over medium heat.Once simmering, remove from heat and set aside until needed.
3. Preheat the oven, with a pizza stone on the lowest rack, to 475 degrees F. Lightly dust a pizza peel with cornmeal.
4. Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter (about 1/4-inch thick), or about as big around as the pizza stone. Place on the cornmeal-coated peel. Spread the tomato sauce over the crust, and add the mozzarella and Parmesan on top of the pizza. Sprinkle with the torn basil.
5. With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
6. Bake for 8 to 10 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Cut into wedges and serve.