Kitchenaid Pizza Margherita - cooking recipe

Ingredients

Pizza Dough
2 1/4 teaspoons bulk yeast (or 1 package active dry yeast)
1 cup warm water (105 - 115 degrees)
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2 - 3 1/2 cups flour (I use bread flour)
1 tablespoon cornmeal
Margherita Sauce
1 tablespoon olive oil
1/2 cup tomato sauce
2 ounces mozzarella cheese, sliced 1/8-inch thick
salt & freshly ground black pepper
1/2 cup loosely packed basil leaves
1/4 cup freshly grated parmesan cheese
semolina or cornmeal, for dusting

Preparation

Dissolve yeast in warm water in warm mixer bowl.
Add salt, olive oil and 2 1/2 cups flour.
Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough, when touched, doesn't leave anything on your hand and dough starts to clean sides of bowl. Knead on speed 2, about 2 minutes longer.
Place dough in a greased bowl, turning to grease top. Cover. Let rise in warm place, free from drafts, about 1 hour or until doubled in bulk. Punch dough down.
Prepare pizza stone (or baking sheet) by placing on the lowest rack of a cold oven; preheat for 30 minutes at 500 degrees or the highest setting.
When dough is ready, place on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4\" thick and 10\" to 12\" in diameter. Transfer to a peel (or inverted baking sheet), that has been dusted with semolina or cornmeal.
Brush dough with a little of the olive oil to the edge. Spread tomato sauce over the dough to within 1/2\" of the edge. Distribute mozzarella slices over the tomato sauce and season with salt and pepper. Arrange basil leaves over the mozzarella, reserving a few for garnish if desired. Sprinkle with Parmesan cheese. Drizzle with remaining oil.
Lightly sprinkle the hot stone (or baking sheet) with a dusting of cornmeal (or semolina).
Carefully slide the pizza onto the stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling. Garnish with reserved basil leaves, if desired.
Note: Preparation and cooking times are combined, for approximately 90 minutes total.