How to Make It
To prepare dough, weigh or lightly spoon bread flour into dry measuring cups; level with a knife. Combine 75 ounces (about 1 cup) bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.
Weigh or lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 5 ounces (1 2/3 cups) all-purpose flour, remaining 75 ounces (about 1 cup) bread flour, and 3/4 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1/2 cup warm water, and 1 teaspoon oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.
To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.
Preheat oven to 450°.
Working with 1 dough portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.
Top each crust with 1/4 cup tomato mixture, 1 ounce cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle with minced parsley.
Also appeared in: Cooking Light, April, 2002