Instructions: Crust: Mix yeast, 1/4 cup warm water and sugar in large mixing bowl. Let rest until mixture begins to bubble, about 10 minutes. Stir in 1/4 cup olive oil, salt and remaining 1 cup water. Add about 1 1/2 cups flour and stir with wooden spoon until blended. Continue to add flour little at a time, stirring, until dough comes together in ball.

Sprinkle remaining flour onto work surface. Turn out dough and knead, incorporating flour just until dough is smooth and elastic, 3 to 5 minutes. Do not over-knead. Coat dough with 1 teaspoon olive oil and place in large plastic food storage bag or large bowl and cover with dish towel. Allow dough to rise until doubled in bulk, about 1 hour.

Sprinkle 2 (15-inch) pizza pans or backs of 2 (15- by 9-inch) baking sheets with 1 tablespoon cornmeal each. Divide dough in half. Roll out each piece on lightly floured surface to 14-inch circle 1/8-inch thick. Or roll out into 14- by 8-inch rectangle if using baking sheets.

Place dough on pans, patting edges to make roughly even circle, leaving 1-inch border. Drizzle each crust with 1 tablespoon oil and smear over entire surface.

Spicy Roasted Tomato Topping: Place tomatoes on baking sheet and broil about 2 inches from heat source until skins are partly blackened on all sides and tomatoes are soft, 7 to 10 minutes. Let cool, then put through food mill fitted with fine disk.

Heat oil in skillet over high heat. Add tomato pulp and cook, stirring frequently, until thickened and reduced by 1/4, about 5 minutes. Remove from heat and season to taste with salt. Sauce may be prepared up to 2 days ahead and refrigerated.

Smear 1 crust with tomato sauce mixture, leaving 1/2-inch border. Sprinkle with 1 tablespoon Parmesan cheese, thyme, pepper to taste and red pepper flakes if desired.

Olive Rosemary Topping: Sprinkle remaining crust with cheese to edges of dough. Top with olive pieces, rosemary leaves and freshly ground black pepper to taste.

Assembly: Bake pizzas on lowest rack in well-preheated oven at 475 degrees until crust is browned and bubbled, 10 to 15 minutes. Cut into appetizer-size pieces.

This recipe yields 12 servings with Tomato Topping and 12 servings with Olive Rosemary Topping.

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