PIZZA MARGHERITA Ingredients 1 tablespoon yellow cornmeal 2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows 6 teaspoons

extra- irgin oli e oil 1 1!" cups, grated pasteurized mozzarella 2 #oma tomatoes, cut crosswise into 1!$-inch-thic% slices 1!$ cup grated &armesan 1 large garlic clo e, minced, optional 6 fresh basil lea es, plus extra for garnish 1!2 teaspoon salt Directions 'ix the warm water and yeast in a small bowl to blend( )et stand until the yeast dissol es, about * minutes( 'ix the flour and salt in a food processor to blend( +lend in the oil( ,ith the machine running, add the yeast mixture and blend -ust until the dough forms( .urn the dough out onto lightly floured surface and %nead until smooth, about 1 minute( .ransfer the dough to a large oiled bowl and turn the dough to coat with the oil( /o er the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in olume, about 1 hour( &unch the down dough and di ide into 2 e0ual balls( (.he dough can be used immediately or stored airtight in the refrigerator for 1 day() &osition 1 o en rac% in the center and the second rac% on the bottom of the o en and preheat to $*1 degrees 2( 3prin%le the cornmeal o er 2 rimless ba%ing sheets( #oll out each piece of pizza dough into a 11 to 11-inch-diameter round( .ransfer 1 dough to each prepared ba%ing sheet( 4rizzle 2 teaspoons of oil o er each pizza dough( 3prin%le the mozzarella o er the pizza dough, di iding e0ualing and lea ing a 1-inch border around each pizza( 5rrange the tomato slices in a single layer o er the cheese( 3prin%le with the &armesan( 5rrange basil lea es on top, drizzle with a little more oli e oil and sprin%le garlic all o er( +a%e the pizzas until the crusts are crisp and brown on the bottom and thecheese is melted on top, about 1* minutes( 4rizzle 1 teaspoon of oil o er each pizza( 3prin%le with basil

for garnish and salt( /ut the pizza into wedges and ser e immediately(

Pizza Dough: 1!2 cup warm water (11* to 111 degrees 2) 2 teaspoons dry yeast 2 cups all-purpose flour 1 teaspoon salt " tablespoons oli e oil