Thin Crust Pizzas With Fresh Mozzarella

Directions

1. Stir yeast into hot water and let stand till dissolved, about 5 min. Stir in extra virgin olive oil. Put flour and salt in food processor fitted with metal blade. Slowly pour yeast mix through feed tube and process till smooth and elastic, about 40 seconds.
2. Transfer dough to large resealable plastic bag, squeeze out air and seal, leaving sufficient room for dough to expand. Place bag in bowl and let rise in hot place till doubled, about 1 hour.
3. Punch dough down, then cut into 4 equal pcs. (Dough can be refrigerated up to 4 days or possibly frzn 1 month; place each piece in its own plastic bag.)
4. Put 1 piece of dough on lightly floured board and roll into 10-inch circle, flipping it occasionally and sprinkling on more flour as needed. Repeat with remaining 3 pcs dough. (Dough can be rolled out a few hrs in advance, stacked between oiled pcs of wax paper and refrigerated till ready to use.)
5. For each pizza, center 1 piece dough on pizza pan, preferably black steel, which has been sprayed with extra virgin olive oil spray and sprinkled with cornmeal. Proportionately spread 1/4 c. sauce to edge of each piece dough.
6. Cut cheese into 1/4-inch-thick crosswise slices and divide among pizzas, spacing proportionately. Sprinkle 1/4 tsp. oregano, 1/8 tsp. salt and red pepper flakes to taste on each pizza.
7. Bake at 525 degrees on lowest rack of oven till sizzling and bottom of crust is brown and crisp, 6 to 8 min. If baking 2 pizzas at a time on 2 racks, reverse them after 2 1/2 min.
8. Cut into wedges. Serve with Arugula, Basil And Baby Spinach Salad (see recipe) on side.
9. This recipe yields 4 (10-inch) pizzas.
10. NOTES :