Instructions

For the dough: Spray inside bottom and sides of large bowl with vegetable oil spray and set aside. In liquid measuring cup, combine water and 1 tablespoon oil.
Add flour, yeast, and sugar to food processor and lock lid into place. Hold down pulse button for 1 second, then release. Repeat until ingredients are combined, about five 1-second pulses.
Turn on processor, then slowly pour water mixture through feed tube and process until dough comes together, about 30 seconds. Stop processor. Let dough sit for 10 minutes.
Remove processor lid and sprinkle 1 teaspoon salt over dough. Lock lid back into place. Turn on processor and process for 1 minute. Stop processor.
Remove lid and carefully remove processor blade (ask an adult for help). Lightly spray counter and your hands with vegetable oil spray. Transfer dough to greased counter and use your greased hands to knead dough for 30 seconds, then form dough into smooth ball (see photos, “Step-by-Step: How to Knead Dough”).
Place dough in greased bowl and cover with plastic wrap. Let dough rise until bubbly and doubled in size, 1 to 1½ hours.
For the pizzas: When dough is ready, adjust oven rack to lowest position and heat oven to 450 degrees. Spray 2 rimmed baking sheets well with vegetable oil spray.
Place room-temperature dough on clean counter. Use bench scraper or chef’s knife to divide dough into 4 equal pieces. Pat each piece of dough into 3½-­inch circle.
Spray piece of plastic wrap lightly with vegetable oil spray. Cover dough pieces with greased plastic. Let rise on counter until slightly puffy, about 15 minutes.
While dough rises, set colander in sink. Pour tomatoes in colander. Shake colander to drain tomatoes well.
Transfer drained tomatoes to clean food processor. Add garlic, vinegar, oregano, pepper, 1 tablespoon oil, and ¼ teaspoon salt. Lock lid into place. Turn on processor and process mixture until smooth, about 30 seconds. Stop processor.
Remove lid and carefully remove processor blade. Use rubber spatula to transfer sauce to medium bowl. Measure out ½ cup sauce. (Remaining sauce can be covered and refrigerated for up to 2 days.)
Sprinkle clean counter lightly with flour. Remove one piece of dough from under plastic and place on lightly floured counter. Flip dough over to coat with flour. Use rolling pin to roll into 7-­inch circle, rotating dough in between rolls (see photos, “Step-by-Step: How to Roll Personal Pizzas”).
Transfer rolled dough to one greased baking sheet. Repeat rolling with one more piece of dough and place on same baking sheet.
Spoon 1 to 2 tablespoons sauce into center of each pizza and use back of spoon to spread into even layer, leaving ¼-­inch border around edge.
Sprinkle each pizza with ¼ cup mozzarella cheese and 1 tablespoon Parmesan cheese. Top with your favorite toppings (see “Make It Your Way”).
Place baking sheet in oven and bake pizzas until edges are browned and cheeses are well browned and bubbling, 10 to 12 minutes.
While first 2 pizzas are baking, shape and top 2 more pizzas, repeating steps 10 through 13 with remaining 2 dough balls, sauce, cheeses, and toppings. Place pizzas on second greased baking sheet.
Use oven mitts to remove first baking sheet from oven and place on cooling rack (ask an adult for help). Let pizzas cool for 5 minutes. While first 2 pizzas are cooling, bake second batch of pizzas until edges are browned and cheeses are well browned and bubbling, 10 to 12 minutes.
Use spatula to loosen edges of cooled pizzas from baking sheets, then carefully transfer to cutting board (baking sheets will be hot). Use pizza wheel or chef’s knife to slice pizzas and serve.