Pizza Margherita

1. FOR THE DOUGH: Pulse flours, sugar, salt, and yeast in food processor (fitted with dough blade if possible) until combined, about 5 pulses. With food processor running, slowly add water; process until dough forms satiny, sticky ball that clears sides of bowl, 1-1⁄2 to 2 minutes. (If after 1 minute dough is sticky and clings to blade, add 1 to 2 tablespoons all-purpose flour and continue processing. If dough appears dry and crumbly, add 1 to 2 tablespoons water and process until dough forms a ball.)
2. Transfer dough to lightly floured counter and knead by hand into smooth, round ball. Place dough in large, lightly oiled bowl; cover bowl tightly with greased plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
3. FOR THE TOPPING: While dough rises, pulse tomatoes in clean bowl of food processor until coarsely ground, 2 or 3 pulses. Transfer tomatoes to fine-mesh strainer set over bowl and let drain at least 30 minutes, stirring occasionally to release their liquid. Just before shaping pizza rounds, combine drained tomatoes, sugar, garlic, if using, 1 tablespoon basil, and 1⁄4 teaspoon salt in bowl.
4. TO TOP AND BAKE THE PIZZA: Thirty minutes before baking, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees. Transfer dough to lightly floured counter, divide in half, and cover with greased plastic. Use fingertips to gently flatten 1 piece of dough into 8-inch disk (keep other piece covered). Using hands, gently stretch disk into 12-inch round, working along outer edge and giving disk quarter turns. Transfer dough to piece of parchment paper and reshape as needed. Using back of spoon or ladle, spread thin layer of tomato topping (about 1⁄2 cup) over dough, leaving 1⁄2-inch border around edge. Slide parchment with pizza onto pizza peel, then slide onto baking stone. Bake until crust begins to brown, about 5 minutes.
5. Remove pizza from oven by sliding parchment with pizza back onto pizza peel, close oven door, and top pizza evenly with half of mozzarella. Return pizza to baking stone and continue baking until cheese is just melted, 4 to 5 minutes more. Transfer to cutting board and discard parchment; sprinkle with half of remaining basil, 1 teaspoon olive oil, and pinch salt. Slice and serve immediately. Repeat steps 4 and 5 to shape, top, and bake second pizza.

WHOLE WHEAT PIZZA MARGHERITA
Use 1-1⁄2 cups cake flour, 3⁄4 cup whole wheat flour, and 1⁄2 cup all-purpose flour in dough.

SHAPING PIZZA DOUGH
1. Starting at center of dough and working outward, use fingertips to press dough into flattened disk.
2. Holding center in place, stretch dough, working along outer edge. Give disk quarter turn and stretch again. Repeat until dough reaches desired diameter.