Instructions

DOUGH

1. Pulse flour, sugar and yeast in a food processor (fitted with dough blade if possible) until combined, about 5 pulses. With the food processor running, slowly add the ice water and process until the dough is just combined and no dry flour remains, about 10 seconds. Let the dough sit for 10 minutes.
2. Add the oil and salt to the dough and process until the dough forms a satiny, sticky ball that clears the sides of the bowl, about 30 to 60 seconds. Transfer the dough to a lightly oiled counter and knead briefly by hand until smooth, about 1 minute. Shape the dough into a tight ball and place in a large, lightly oiled bowl. Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours or up to 3 days.

PIZZA SAUCE

1. Process all the ingredients in a clean bowl of a food processor until smooth, about 30 seconds. Transfer to a bowl and refrigerate until ready to use.

PIZZA

1. One hour before baking, adjust the oven rack to the upper-middle position (rack should be 4 to 5 inches from broiler), set a baking stone on the rack and heat the oven to 500 degrees. If you don’t have a baking stone you can bake the pizzas on an overturned and preheated rimmed baking sheet. Transfer the dough to a clean counter and divide in half. With cupped hands, form each half into a smooth, tight ball. Place the balls of dough on a lightly greased baking sheet, spacing them at least 3 inches apart; cover loosely with greased plastic and let sit for 1 hour on the counter.
2. Coat 1 ball of dough generously with flour and place on a well-floured counter (keep the other ball covered). Use your fingertips to gently flatten the dough into 8-inch disk, leaving 1 inch of the outer edge slightly thicker than center. Using your hands, gently stretch the disk into a 12-inch round, working along the edges and give the disk quarter turns. Transfer the dough to a pizza peel sprinkled with corn meal and stretch into a 13 inch round. Use the back of a spoon or ladle and spread a 1/2 cup of tomato sauce in a thin layer over the surface of the dough, leaving ¼ inch border around the edge. Sprinkle ¼ cup Parmesan cheese evenly over the sauce, followed by 1 cup mozzarella. Slide the pizza carefully onto the baking stone and bake until the crust is well browned and cheese is bubbly and beginning to brown, about 10 to 12 minutes, rotating the pizza halfway through baking. Transfer the pizza to a wire rack and let cool 5 minutes before slicing and serving. Repeat this process to shape, top and bake the second pizza.