Classic Pizza

In food processor, process 13⁄4 cups flour, the yeast, sugar and salt 5 seconds.

Heat water and 2 Tbsp oil in a sauce­pan or microwave until it registers 120°F to 130°F on an instant-read thermometer.

With processor running, add water mixture; process to mix. Uncover processor and add remaining 1 cup flour; process un­­til mixture forms a ball, adding more flour if needed, 1 tsp at a time. Continue pro­­cessing 1 minute to knead dough (see Note).

Place dough on a lightly floured surface, cover with a bowl and let rest 10 minutes.

Meanwhile place 1 rack on lowest rungs of oven. Heat to 450°F. Have ready a 12-in. round pizza pan (see For a Really Crisp Crust, right). Brush pan with oil; sprinkle with cornmeal.

Cut dough in half. On a lightly floured surface with a lightly floured rolling pin, roll dough into a rough circle, then, with fingers, stretch dough to a 12-in. round.

Lift to prepared pan. Press some dough to edges to form a thicker rim. Loosely cover pan with plastic wrap; let dough rise 20 minutes. Prick crust with a fork; brush rim with oil.

Bake 8 minutes or just until edges are pale golden.

Spread crust with pizza sauce; sprinkle with cheeses.

Bake on low oven rack 8 to 12 minutes until crust has browned and cheese has melted.

Note If your processor starts moving around while kneading the dough, remove the blade, turn the dough out onto a floured surface and knead by hand 5 minutes until smooth, sprinkling work surface with more flour as needed.

TIP If you’re short on time, you can use a tube of refrigerated pizza crust and prebake it as directed in Step 8, or use a prebaked packaged 12-in. pizza crust and prepare as directed on the wrapper.

Planning Tip: The baked crust can be left at room temperature for up to 2 hours or wrapped airtight and refrigerated overnight. Add toppings just before final baking.