Thin-crust pizza worth time, effort

If you have tried and failed at home-baked pizza, give this one a whirl. The fresh version will keep you coming back.

Note: Semolina flour can be found at Italian and other specialty food stores. until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.

First dough shaping: One hour before baking the pizza, adjust the oven rack to secondhighest position (it should be about 4 to 5 inches below the broiler). Set the pizza stone on the rack, and heat oven to 500 degrees. Remove the dough from the refrigerator and divide in half. Shape each half into a smooth, tight ball. Place both on lightly oiled baking sheet, spaced at least 3 inches apart. Cover loosely with plastic wrap coated with nonstick cooking spray and let stand for 1 hour.

Second dough shaping: Coat 1 ball of dough generously with flour and place it on a wellfloured countertop. Using your fingertips, gently flatten it into an 8-inch disk, leaving 1 inch of outer edge slightly thicker than the center. Gently stretch the disk into a 12-inch round, working along edges and giving the disk quarter turns as you stretch it. Transfer the dough to a well-floured peel and stretch it into 13-inch round.

Top and bake pizza: Using the back of a spoon or ladle, spread ½ cup tomato sauce in a thin layer over the dough, leaving ¼-inch border around the edge. Sprinkle ¼ cup Parmesan evenly over the sauce, followed by 1 cup mozzarella. Slide the pizza carefully onto the stone and bake until the crust is well-browned and the cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating the pizza halfway through.

Remove the pizza and place it on a wire rack for 5 minutes before slicing and serving. Repeat with the other dough ball to bake a second pizza.