Martha Stewart
Perfect Pizza
   
Instructions
Heat the oven to 500 degrees, with a 16-inch diameter pizza stone placed on lowest shelf, for at least 30 minutes. Pour 1 cup warm water (about 110 degrees) into a small bowl. Add sugar, and sprinkle in the yeast. Using a fork, stir the mixture until yeast is dissolved and water has turned a tan color. Let yeast stand until foamy, about 5 minutes.
In a food processor, use blade to combine the 2 3/4 cups flour and salt, and pulse 3 to 4 times.
Add yeast mixture and 1 1/2 tablespoons olive oil. Pulse until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed.
Transfer to clean surface; knead four or five turns into a ball.
Brush the inside of a medium bowl with olive oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes.
Remove wrap, and punch down dough with your fist. Fold the dough back onto itself four or five times.
Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled in size, about 30 minutes.
Punch down the dough, and transfer to a clean surface. Using a sharp knife, divide dough in half, and knead each half four or five turns into a ball. Place one of the dough balls back in the oiled bowl, and cover with plastic wrap.
Lightly flour a clean surface, place the remaining dough ball on top, pat into a flattened circle, cover lightly with wrap, and let rest 5 minutes.
Using your fingers, flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly raised border, about 1/2 inch wide, around pizza dough.
Sprinkle cornmeal all over the surface of a pizza peel. Set aside. Lift the dough off the surface, and center it on top of your fists. Hold your fists 1 to 2 inches apart. Begin to rotate and stretch the dough, opening your fists until they are 6 to 8 inches apart and the dough is several inches larger. Place your fists under the inside of the outer edge, and continue to stretch the dough a little at a time until it reaches about 12 inches in diameter.
Arrange the pizza dough into a circle on top of the cornmeal-dusted peel. Pour 9 tablespoons of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce, leaving a half-inch border of dough uncovered.
Arrange half of the mozzarella slices on top of the sauce.

Lift the pizza peel and, using a slight jerking motion, slide the pizza about one inch back and forth on the peel to loosen it. Place the front tip of the peel on the back side of the stone. Slide the pizza off the peel. Bake until the crust is golden brown and crisp on the edges and the bottom, 10 to 18 minutes, turning the pizza halfway through baking.
Using tongs, lift the edge of the pizza, and slide the peel all the way under to remove it from the oven.
Sprinkle with thyme and pepper flakes, if desired. Using a pizza wheel, slice the pizza into eight pieces, and serve immediately. While first pizza ia baking, shape and assemble a second pizza using remaining dough and ingredients. Repeat process, and serve.

Source : Martha Stewart "Favorite Comfort Food"

Recipe

- 1/4 Teaspoon sugar
- 1 package active dry yeast (2 1/4 teaspoons)
- 2 3/4 to 3 1/4 cups all-purpose unbleached flour
- 1 Teaspoon salt
- 1 1/2 Tablespoons olive oil, plus more oiling the bowl
- Coarse-grain cornmeal, for dusting
- Pizza Sauce (click here for recipe)
- 1 Pound fresh mozzarella cheese, thinly sliced
- Fresh thyme (optional), chopped
- Crushed red-pepper flakes (optional)

MAKES : Two 12-inch round pizzas