Margherita Pizza

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons cornmeal divided
• 2.3 teaspoons yeast dry
• 3 cups flour all-purpose divided
• 1 tablespoon basil fresh chopped
• 0.5 cup flat-leaf parsley fresh chopped
• 4  garlic cloves minced
• 1 tablespoon olive oil 
• 1 teaspoon olive oil 
• 2 ounces parmesan cheese fresh grated
• 3 ounces part-skim mozzarella cheese shredded
• 0.5 teaspoon salt divided
• 2 teaspoons sugar 
• 2 large tomatoes sliced
• 1 cup warm water (100°to 110°)

Equipment

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

Directions

1. Dissolve yeast and sugar in water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
2. Add 2 1/2 cups flour, 1 tablespoon cornmeal, 1 tablespoon olive oil, and 1/4 teaspoon salt to yeast mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes).
3. Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
4. 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, 50 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
5. Preheat oven to 40
6. Roll dough into a 13-inch circle on a floured surface.
7. Place dough on a baking sheet sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let dough rise 15 minutes or until puffy.
8. Combine cheeses; set aside.
9. Combine parsley, garlic, and 1 teaspoon olive oil.
10. Brush garlic mixture over dough. Top with 1 cup cheese mixture and tomato slices.
11. Sprinkle with remaining cheese mixture, 1/4 teaspoon salt, and pepper.
12. Bake at 400 for 20 minutes or until cheese melts.
13. Sprinkle with basil.
14. Let pizza stand 5 minutes.
15. Cut into 8 slices.