Pizza Margherita

Step 1: In a small bowl, whisk together yeast and 1/4 cup plus 2 tablespoons lukewarm water. Let sit for 10 minutes.

Step 2: Combine flours and salt in a bowl. Add 1 cup of flour mixture to yeast water and stir well with your hands. Mix in 1/2 cup water then another cup of flour. Continue to stir. Add final cup of flour and gradually add 1/4 cup water mixing well.

Step 3: On a floured surface, knead dough until it has a smooth, uniform texture (10-12 minutes). Divide dough into two even balls.

Step 4: Coat insides of 2 medium bowls with 1/2 teaspoon olive oil each. Put dough into bowls and cover with plastic wrap. Set aside until dough rises double in bulk (2 1/2-3 hours).

Step 5: When ready to assemble, put a pizza stone on lowest rack in oven and heat oven to 500F. Heat for 40 minutes.

Step 6: Approximately 20 minutes after you started the pizza stone heating, combine the tomato sauce, half of the torn basil, remaining olive oil and a large pinch of salt. Set aside.

Step 7: Sprinkle an inverted baking sheet with half of the cornmeal. Punch down one dough ball and flatten on the baking sheet. Stretch dough into a 12 inch circle with a slightly raised edge.

Step 8: Spread half of the tomato sauce over dough, top with half of the mozzarella slices. Carefully slide onto pizza stone and bake until crust is golden brown and crisp (12-15 minutes).

Step 9: Remove pizza from oven. Repeat with remaining dough and toppings. Drizzle each pizza with a little more olive oil and the remaining basil leaves.