Dough adapted from Gourmet
2 (1/4 ounce) packages of active dry yeast
4 1/2-5 1/2 cups flour plus more for dusting
1 teaspoon sugar
2 cups warm water (105-115º)
2 teaspoons salt
Roma tomatoes, sliced thin, then allowed to drain on paper towels
Fresh mozzarella balls, sliced
Fresh basil, chiffonade (roll leaves together like a cigar and cut in very thin slices)
Freshly ground pepper
Whisk together yeast, sugar and 1/2 cup warm water and let sit for about 5 minutes, till bubbles are present.
Stir together 3 cups of flour and salt in large bowl. Add yeast mixture and the remaining 1 1/2 cups warm water. Stir till smooth, then stir in another 1 cup of flour. If dough sticks to your fingers, add up to 3/4 cup more flour, till dough pulls away from sides of the bowl.
Knead dough on floured surface for about 10 minutes, till smooth and elastic.
Divide dough into two balls, dust with flour, cover with plastic, and let rest in two medium bowls in a warm, draft free spot till doubled in size, about an hour.
Preheat oven to 425º. Insert pizza stone.
Cover pizza peel with a sheet of parchment paper. Pat dough (half recipe) onto the parchment to desired thickness (I used 1/4 recipe to make the above round pizza). Brush dough with olive oil, cover with tomatoes, slices of mozzarella, and a sprinkle of basil. Season with a good sprinkle of salt and pepper, then drizzle more olive oil over top if desired.
Slide parchment paper and pizza off of peel onto heated pizza stone in oven. Bake 15 minutes or till crust is lightly browned and cheese bubbly. Remove with pizza peel to rack. Allow to cool slightly, then cut with scissors or knife to serve.