New York-style thin crust pizza

Ingredients:

• 1 serving thin pizza dough (see recipe below)
• 450 g mozzarella, sliced ​​0.5 cm thick
• 1 tbsp. grated parmesan
• Cornmeal for dusting
• 4 tbsp. l. olive oil
• 2 cups tomato sauce
• 1/2 cup fresh basil leaves

Thin pizza dough:

• 1 pack of active dry yeast
• 2 teaspoons of sugar
• 1 cup warm water (43°C)
• 1/4 cup animal or vegetable cooking fat
• 3-4 cups of premium wheat flour
• 2 teaspoons of salt
• Olive oil

Preparation:

1. Dough for 2 pizzas with a diameter of 30 cm: In the bowl of an electric mixer, combine the yeast, sugar, water and shortening until a paste forms.
   
   Add flour and salt and mix using the dough hook attachment until the dough begins to pull away from the sides of the bowl and gather around the hooks. Remove the dough from the bowl. Grease the bowl with olive oil and return the dough to it.
   
   Cover the bowl with plastic wrap and let the dough rise until doubled in size, about an hour. Turn the dough out onto a floured surface and divide it in half. Form the dough into balls, cover them, and let them rest for 15-20 minutes. The dough is now ready to use.
2. Preheat oven to 260°C. Place a pizza stone (if you have one) on the bottom rack of the oven.
   
   Divide the dough in half and roll it into a circle 30 cm in diameter and 1 cm thick.
   
   Dust a pizza peel or baking sheet with cornmeal. Place the rolled-out dough on the peel. Brush the pizza dough with 2 tablespoons of olive oil. Place it on the crust and spread 1 cup of tomato sauce, leaving a border around the edges. Sprinkle the crust with 1/4 cup of basil leaves over the sauce, then 1/2 cup of Parmesan cheese. Finally, top with 8 oz. of mozzarella slices.
   
   Bake for 8-10 minutes, until the cheese is bubbling and the edges are golden brown. Repeat with the remaining ingredients for the second pizza.