For the dough, add yeast to two cups of water and let sit for several minutes until foamy. If it doesn't foam, the yeast is not active, so try again with another packet.

While yeast is dissolving in the water, add flour, rosemary and salt to mixing bowl of Kitchen Aid or food processor. Process a few seconds to blend.

To yeast mixture, stir in sugar, olive oil and vinegar and then add mixture gradually to the flour mixture and process until the dough begins to form a ball and comes away from the sides of the container. Place dough hook on processor and knead for about 15 mintues.

Turn out onto floured surface. Sprinkle with flour and knead for another minute and form into ball.

Place in bowl rubbed with olive oil, cover bowl with towel and let sit for two hours until it doubles in size.

While dough is rising, heat a little olive oil on low in small fry pan. Pan roast garlic for about 20 minutes, or until slightly carmelized. Set aside.

After two hours, turn dough out onto lightly floured surface, knead a couple times and cut in 1/2 or in three equal pieces. Form into round balls and use as needed. To use the next day, rub lightly with olive oil, cover with plastic and refrigerate overnight (I prefer using the next day for better flavor).

For the pizza, place rack in the center of the oven and heat to 500 degrees F with pizza stone inside (if you have one) .

Stretch out dough and push downward in center with fingers to desired shape and size.

Dust pizza peel with a little cornmeal and lay your dough on top of it, reshaping it and leaving a little more thickness on the edges.

Evenly arrange cheese and toppings on center of dough.

Lightly rub a tiny bit of olive oil on the edges.

Slide pizza onto baking stone in oven and bake 7-10 minutes until crust edges are golden brown.

While pizza is baking, toss together baby greens with a teaspoon of olive oil and a squeeze of lemon juice. Set aside.

Remove pizza from the oven when done and garnish with fresh grated hard, Italian cheese, and greens mixture.