Makes a scant 2 pounds or 4 medium pizzas

We like to bake pizza on baking stones or tiles, but you can also bake them on baking sheets heavily sprinkled with cornmeal.

1/2 cup warm water and 1 1/4 cup tap water
1 envelope active dry yeast (or 2 teaspoons)
2 tablespoons extra-virgin olive oil
4 cups bread flour
2 teaspoons table salt
Semolina for peel

Measure 1/2 warm cup water in a 2-cup measuring cup. Whisk yeast into water; let stand until it bubbles, about 5 minutes. Measure in remaining 1 1/4 cups water (for 1 3/4 cups total) and oil to yeast mixture. Meanwhile, pulse flour and salt in a large food processor fitted with a steel blade. Pour liquid ingredients over flour; pulse to form a rough soft ball, adding an additional tablespoon or so of water if necessary. Continue to process until dough is smooth and satiny, about 30 seconds longer. Leaving dough in sealed food processor bowl, let rise to double in size, 2 to 3 hours.

Without punching it down, dump dough onto a lightly floured work surface. Use a chef’s knife or a metal dough scraper to quarter dough. Working one portion at a time, stretch dough to a rough 6- by 15-inch rectangle. Transfer stretched dough to 1 of 2 cornmeal-coated pizza peels or other wood surfaces such as large cutting boards; repeat with remaining stretched dough, fitting 2 per surface.

Top and bake until crisp and golden brown, 10 to 12 minutes. Remove pizzas from oven, sprinkle with cheese, and return them to the oven to cook until the cheese is melted and bubbling.