Cheese and Tomato Pizza Topped with Mushrooms

For Pizza Crust:

In a small bowl, combine yeast, water, sugar and olive oil, mixing until the yeast is completely dissolved. Let rest for a few minutes. Place 2 1/2 cups flour and salt in a food processor using the steel blade. Pulse twice. With the processor running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove dough from the processor, and knead on a lightly floured work surface for a few minutes, adding additional flour as necessary for a smooth dough.

Transfer the dough to a lightly oiled bowl. Cover tightly with plastic wrap, and place in a warm spot to rise for one hour. The dough will double in size and will stretch when pulled gently.

Divide dough into two equal balls. Roll each ball on your work surface until it feels firm and smooth (about 1 minute). If the dough is sticky, brush the work surface with a little olive oil. Place the dough on a lightly oiled baking sheet, cover with a damp clean towel and let rest for 20 minutes.

Preheat oven to 450º F / 232º C.

Lightly oil two 14-inch / 36 cm pizza pans and dust them with fine cornmeal. Press or roll out dough to fit the pan. Using your fingers, form a slightly thicker rim around the edge of the crust. Brush all but the rim with olive oil. Crust is now ready for toppings.

For Toppings:

Spread tomato paste over both crusts to within 1/2-inch / 1 cm of edges. Top with mushrooms, onion, garlic salt, salt and pepper. Drizzle with olive oil and sprinkle with mozzarella cheese and chopped basil.