Herbed Cheese Pizzas

Ingredients

• 1  bay leaf 
• 2 cups bread flour divided
• 28 ounce canned tomatoes unsalted diced undrained canned
• 8 ounces kasseri cheese thinly sliced
• 4.5 teaspoons yeast dry
• 2 cups flour all-purpose divided
• 3 tablespoons flat-leaf parsley fresh minced
• 5  garlic cloves minced
• 2 teaspoons ground cumin 
• 0.8 teaspoon coarsely ground pepper black divided
• 1 teaspoon olive oil 
• 1 cup onion finely chopped
• 2 teaspoons oregano dried
• 1 teaspoon paprika hot
• 0.5 teaspoon salt 
• 0.8 teaspoon salt 
• 1 teaspoon sugar 
• 1.5 cups warm water divided (100° to 110°)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• measuring cup

Directions

1. To prepare dough, weigh or lightly spoon bread flour into dry measuring cups; level with a knife.
2. Combine 75 ounces (about 1 cup) bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.
3. Weigh or lightly spoon all-purpose flour into dry measuring cups; level with a knife.
4. Combine 5 ounces (1 2/3 cups) all-purpose flour, remaining 75 ounces (about 1 cup) bread flour, and 3/4 teaspoon salt in a large bowl; make a well in center of mixture.
5. Add yeast mixture, 1/2 cup warm water, and 1 teaspoon oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
6. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.
7. To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside.
8. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
9. Add onion; saut 3 minutes.
10. Add 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick.
11. Remove from heat; discard bay leaf.
12. Preheat oven to 45
13. Working with 1 dough portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.
14. Top each crust with 1/4 cup tomato mixture, 1 ounce cheese, and 1/2 teaspoon oregano mixture.
15. Bake at 450 for 12 minutes or until crusts are lightly browned.
16. Sprinkle with minced parsley.