We knead the dough with our machine, adding additional flour as necessary. The dough should be slightly sticky, but should be able to pull off of your hands. We add a little over 3 cups of flour.
We then place the dough into a well greased bowl. We cover with plastic wrap and let sit for about 1 hour in our microwave to be draft-free.
After removing the dough from the bowl, we punch it down. We separate the dough into two balls. Each ball is spread into a flat circle on a pizza peel that was covered with the cornmeal. Prior to putting the toppings on the dough, we give the peel a good shake to make sure that the dough will slide off when you put it into the oven.
On the first pizza, we put a little tomato sauce, some fresh mozzarella, and Pecorino Romano.
On the pizza shown, we spread some sun dried-tomato spread that we had leftover from Christmas Eve. We top it with mozzarella and Locatelli romano cheese.
The pizzas are cooked on the pizza stone for about 12 minutes (until the cheese was bubbling and the crust was brown). We serve the pizza sprinkled with hot pepper flakes and dried oregano.