For the pizza dough: Put the flour, yeast, salt and sugar in a large bowl or food processor. In the bowl, make a well in the center of the dry ingredients and add the warm water, wine, and 2 tablespoons olive oil or add the wet ingredients to food processor. With a wooden spoon stir the wet ingredients into the dry ingredients until the mixture comes together, or pulse in the food processor until the dough comes together. Lightly flour the work surface, turn the dough out and knead for approximately 5 minutes until the dough is smooth and elastic. Split the dough into 3 balls; lightly oil 1 large bowl with 1/2 teaspoon olive oil. Put 2 balls of dough in a bowl, cover with plastic wrap and put near a warm dry spot to rise for 1 hour. Put the remaining dough in a clean plastic resealable bag and put in the refrigerator or freezer for future use. Remove the balls of dough from the bowl, punch down to release the air, cover with plastic wrap and reserve for assembling pizzas. Yield: 3 pizza crusts For the pizza: Put a pizza stone in the oven and preheat the oven to 450 degrees F. Flour a clean dry working surface and roll out the pizza dough to 1/4-inch thickness. Dust a large cutting board or wooden pizza paddle with flour and cornmeal, transfer the rolled dough on top. Scatter the tomatoes over the pizza dough leaving a 1-inch border around the edges of the crust. Tear pieces of buffalo mozzarella and put on pizza. Put olive oil in a small bowl and brush the edges of the dough with olive oil. To bake, lift the board with the pizza on it and slide the pizza onto the hot pizza stone in the oven. Bake until the crust is slightly golden and cheese has melted, approximately 10 minutes. Garnish the pizza with torn basil leaves, slice and serve.
Recipe courtesy of Roger Mooking