Ingredients

Dough

1 and ¼ teaspoons instant yeast
1 cup warm water
1 and ¾ cups unbleached, all-purpose flour, plus some set aside for dusting
1 cup cake flour
1 and ½ teaspoons table salt
2 teaspoons sugar

Topping

8-10 roma tomatoes
½ teaspoon sugar
¼ cup chopped fresh basil leaves
table salt
8 ounces fresh mozzarella cut into 1-inch chunks
2 teaspoons extra-virgin olive oil

Directions

The Crust

1. Preheat oven to 500°
2. Add warm water in a glass measuring cup and add  instant yeast and dissolve.
3. Add  flour, sugar, cake flour, and table salt into a small bowl
4. Add the flour mixture to the food processor for 10 seconds until all ingredients combine
5. Slowly add the water/yeast mixture into the feed tube on the processor. (Continue to process until dough forms satiny, sticky ball – about 2 minutes)
6. Measure flour and set aside. (Sprinkle half of the measured flour on the cutting board and spread it around)
7. Remove the dough from the food processor and divide the dough into 2 large, smooth balls. (Place the balls at least 3 inches apart)
8. Cover the balls loosely with plastic wrap and set aside for 1 hour to let the dough rise.

Toppings

1. Cut each tomato in fourths and dice. Add to clean food processor.
2. Process the tomatoes in 1 second pulses for a total of 3 seconds altogether
3. Transfer the tomatoes to a colander set over a bowl. (Leave here for at least 30 minutes stirring occasionally)
4. Measure sugar, salt, chopped basil and add to small bowl.
5. Add the tomatoes to the bowl once they have drained completely and stir.
6. cut mozzarella cheese into 1-inch chunks

Shaping & Cooking the pizza

1. Dust dough with flour and add more dough to the surface of the cutting board.
2. Press one ball so that you form an 8-inch disk and use flattened palms to stretch the 8-inch disk into a 12-inch circle
3. Lightly flour a pizza stone and transfer the dough to the stone.
4. Brush olive oil on dough
5. Measure tomato mixture and spread on dough leaving ½ inch border around the edge.
6. Place the pizza stone in the oven and bake for about 5 minutes.
7. Add ½ of the sliced cheese to the pizza (spread evenly)
8. Return pizza to the oven and cook for 5 more minutes.
9. Remove pizza from the oven and sprinkle the pizza with half of the chopped basil and a pinch of salt. Then slice and serve.
10. Repeat all of step 5 with the other ball of dough to make another margherita pizza