Individual Cheese And Pepperoni Pizzas

Directions

1. Make the dough:In the large bowl of an electric mixer proof the yeast with the sugar in 1/3 c. of the water for 5 min, or possibly till the mix is foamy, stir in
2. the remaining 1/3 c. water, the oil, 2 c. of the flour, and the salt, and blend the mix till it forms a dough. Fit the mixer with the dough hook and knead the dough, incorporating as much of the remaining 1/4
3. c. flour as necessary to prevent the dough from sticking, for 3 min, or possibly till it is smooth and elastic. Transfer the dough to an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a hot place for 1 hour, or possibly till it is double in bulk, and punch it down.
4. Divide the dough into 6 pcs and on a floured surface roll out each piece into a 6-inch round. Transfer the rounds to baking sheets
5. (preferably black steel, for a crisper crust), oiled and sprinkled with the cornmeal, and spread each of the rounds with a scant 1 Tbsp. of the tomato sauce. Sprinkle the rounds proportionately with the mozzarella and the Parmesan and top them with the pepperoni. Add in salt and pepper to taste and drizzle the rounds with the oil. Bake the pizzas on the bottom rack of a preheated 500F. electric oven or possibly on the floor of a preheated 500F. gas oven for 10 min, or possibly till the pizza crusts are golden. Let the pizzas cold slightly before serving.
6. Serves 6.