Preparation:

1. Stir the yeast and sugar into the warm water and let it stand for 5 to 10 minutes.
2. Process the salt and flours with the metal blade of the Cuisinart Food Processor until combined about 30 seconds.
3. Add the oil to the yeast mixture. With the motor running, pour the yeast and oil through the feed tube in a steady stream as fast as the flour abstorbs it, about 30 seconds.
4. Process until the dough forms a ball, adding flour by the tablespoon if the dough seems too sticky. Process an additional 45 seconds to kead the dough.
5. Pat the dough into a large ball.
6. For one 13-inch pizza, use all the dough. For 8-inch individual pizzas, use 1/3 cup dough for each.
7. Roll the dough out very thinly on a lighty floured surface. Place the dough in an oiled 13-inch black steel pizza pan or on two oiled baking sheets.
8. Layer the pizza toppings on the dough as directed above and bake according to the directions.

Fresh Yellow Tomato & Scamorza Pizza With Whole Wheat Pizza Dough

1. Preheat the oven to 500°F.
2. Roll the pizza dough out into a 13-inch round and brush generously with olive oil.
3. Place the dough on a perforated pizza pan or pizza screen. The pizza may also be baked on a baking stone following the manufacturer's instrctions
4. Insert the medium (4-mm) slicing disc in the Cuisinart Food Processor. Place the cheese in the large feed tube and slice using medium pressure. Remove the cheese and reserve.
5. Place the onion in the large feed tube and use medium pressure to slice. Remove and reserve.
6. Place the tomatoes in the large feed tube, cut side down, and use light pressure to slice. Remove the tomatoes and reserve.
7. Arrange the slices of tomato and cheese on top of the prepared dough. Top with the onion slices and half of the oregano leaves.
8. Bake in the preheated oven until the dough is crisp and the topping is golden brown. Remove the pizza from the oven and farnish with the remaining oregano leaves.

Makes one 13-inch pizza, 4 servings

*Scamorza is similar to mozzarella, creamy white in color with a slightly nutty flavor. Scamorza is firmer and has a little less moisture than mozzarella which makes it perfect to slice as a topping for pizza.