Roman Style Pizza with Roasted Cherry Tomatoes
"Roll or stretch the dough as thin as possible to get a classic thin and crispy crust...."
INGREDIENTS
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2 teaspoons sugar
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1 1/2 teaspoon active dry yeast
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7 1/2 tablespoons extra-virgin olive oil, divided
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1 teaspoon kosher salt, plus more
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2 1/4 cups (or more) all-purpose flour
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1½ pound cherry or grape tomatoes
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Freshly ground black pepper
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Semolina (for dusting)
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2/3 cup freshly grated Parmesan, divided
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2 cups grated mozzarella (about 8 ounces), or 6 ounces buffalo mozzarella, thinly sliced, divided
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Chopped fresh basil
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