Ingredients

• 1 1/2 cups warm water, about 110-115°F, plus more as needed
• 1 teaspoon sugar
• 2 1/4 teaspoons (or one envelope) active dry yeast
• 1 teaspoon coarse sea salt
• 4 cups bread flour, plus more as needed 
• 4 tablespoons olive oil, divided

Directions

Step 1

Place the water, sugar, and yeast in the bowl of a stand mixer with the dough hook attached. Turn it on for a few seconds to mix and then wait 5 minutes for the yeast to bubble up. 

Step 2

With the mixer on the lowest setting, add 3 tablespoons of olive oil, the salt, and the flour to the bowl. Once a doughy mass forms, slowly raise the speed and continue kneading until the dough ball is smooth and elastic, about 8 minutes. If the dough feels too dry, add more water, a scant tablespoon at a time. If too wet, add more flour, a scant tablespoon at a time.

Step 3

Lift the dough out of the bowl, remove the dough hook, and pour in the last tablespoon of olive oil, coating the bowl thoroughly. Place the dough back in the bowl, cover it with plastic wrap, and let it rise for about 60 minutes or so (depending on how warm your kitchen is) until double in size and spongy.

Step 4

Preheat your oven to 450° or 500°F, depending on how high it goes. Gently transfer the dough from the bowl to a large piece of parchment paper. Use a knife or pastry cutter to cut the dough into quarters. Transfer three of the pieces onto their own sheets of parchment. If the dough is sticky, first sprinkle the parchment paper with flour or some cornmeal. One piece at a time, stretch out the dough with your hands, rotating it by quarter turns until it reaches your desired thickness. The shape—round, rectangle, or oblong—is up to you, but keep a slight lip all along the perimeter. Transfer the pizzas to large baking sheets (you should be able to fit two per sheet). Use scissors to trim the parchment to within two inches of the dough.

Step 5

Working in batches as needed based on your oven capacity, bake the pizzas for 8 minutes. Carefully take them out of the oven, add your desired toppings, and return to the oven for another 8 to 10 minutes or until bubbly.

Ingredients

• 2 cups red and yellow cherry tomatoes, halved
• 1 small red onion, peeled and thinly slivered lengthwise
• 1 to 2 cloves garlic, finely minced
• 1 to 2 tablespoons red wine vinegar or sherry vinegar, or to taste 
• 1 tablespoon chopped fresh parsley or cilantro
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon hot red pepper flakes
• Coarse salt
• Freshly ground black pepper
• 1/3 cup extra virgin olive oil, plus more for coating the pork 
• 2 pork tenderloins, about 1 pound each

Directions

Step 1

Place the tomatoes and onions in a medium-sized bowl. In a jar with a tight-fitting lid, combine the garlic, vinegar, parsley, cumin, oregano, thyme, red pepper flakes, and salt and pepper to taste. Add the olive oil and shake vigorously until emulsified. Pour over the tomato-onion mixture and toss to combine. Set aside to marinate while grilling the pork. 

Step 2

Preheat an outdoor grill to medium-high heat. Lightly coat the pork with olive oil and season it generously with salt and pepper. Grill the pork until nicely browned on the outside, turning as needed, and cooked to an internal temperature of 145°F—it will be slightly pink in the center. Let rest for three minutes, then slice crosswise on a diagonal into 1/2-inch-thick pieces. Shingle on a platter.

Step 3

Stir the tomato-onion salad once more, taste for seasoning, and then spoon it around the pork.